Bavarian Sauerkraut Bread

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 cup warm water (100u0b0 to 110u0b0)
• 4.6 ounces millet flour (about 1 cup)
• 4.2 ounces sweet white sorghum flour (about 1 cup)
• 2.6 ounces potato starch (about 1/2 cup)
• 2.3 ounces cornstarch (about 1/2 cup)
• 2 tablespoons brown sugar
• 1 tablespoon caraway seeds
• 2 teaspoons xanthan gum
• 1/4 teaspoon salt
• 1 cup drained Bavarian-style sauerkraut
• 1/2 cup drained sauerkraut liquid
• 2 tablespoons non-dairy buttery spread (such as Earth Balance), melted
• 2 large eggs, slightly beaten
• Cooking spray

1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flours, potato starch, cornstarch, brown sugar, and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, sauerkraut, sauerkraut liquid, buttery spread, and eggs; beat at low speed until blended.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until dough reaches top of pan.
4. Preheat oven to 400u0b0.
5. Bake at 400u0b0 for 38 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

yeast, warm water, millet flour, sweet white sorghum flour, starch, cornstarch, brown sugar, caraway seeds, xanthan gum, salt, bavarianstyle sauerkraut, liquid, nondairy buttery, eggs, cooking spray

Taken from www.myrecipes.com/recipe/bavarian-sauerkraut-bread (may not work)