Gluten Free Millet Bread

• 1 cup brown rice flour
• 1/2 cup millet flour
• 1/2 cup tapioca flour
• 1/2 cup sorghum flour
• 1/2 cup arrowroot flour
• 1 tablespoon xanthun gum
• 1 teaspoon salt
• 2 1/2 teaspoons active dry yeast
• 1/4 cup warm water (around 110 degres)
• 1 teaspoon sugar
• 2 eggs
• 1/4 cup oil
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 1/2 cups warm water (around 110 degrees)

1. Dissolve yeast in 1/4 cup of warm water.
2. Add the sugar to the yeast and water.
3. Let stand for 10 minutes, or until yeast becomes frothy.
4. In a separate bowl combine the remaining dry ingredients.
5. In another bowl, combine remaining water with the apple cider vinegar, eggs, honey and oil.
6. Add wet ingredients to dry ingredients and mix well by hand.
7. Add in the yeast/water mixture. Stir at least 50 times by hand.
8. Spray a 9" loaf pan with gluten-free non stick cooking spray.
9. Spread dough into pan. Dough will be thin and sticky, more like a muffin batter than a typical bead dough. Wet fingers (be sure your hands are clean of course) and spread the dough around the pan and smooth out the top.
10. Cover and let rise in warm place for 2 hours or until the dough has risen to the top of the loaf pan.
11. Bake in a 350 degree oven for 40 minutes or until done.

brown rice flour, millet flour, tapioca flour, sorghum flour, arrowroot flour, xanthun gum, salt, active dry yeast, warm water, sugar, eggs, oil, honey, apple cider vinegar, warm water

Taken from food52.com/recipes/12511-gluten-free-millet-bread (may not work)