Allergen Free/Gluten Free Bread

• 1 cup sorghum flour
• 1 cup potato starch
• 12 cup millet flour
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 1 tablespoon yeast
• 1 14 cups warm water
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Egg Beaters egg substitute, whisked with 4t warm water (or 2 eggs beaten)
• 12 teaspoon mild rice vinegar

1. 1.Mix 1t honey and warm water.
2. Water should feel warm-to-hot to the touch but not burning.
3. 2.
4. Add yeast and mix well.
5. Let the mixture sit until it gets bubbly/frothy.
6. 3.
7. Mix all dry ingredients together.
8. 4.
9. When yeast liquid is frothy, add to dry ingredients.
10. 5.
11. Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms.
12. Dough should be along the consistency of cookie dough, not like wheat bread dough.
13. 6.
14. Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
15. 7.
16. Loosely cover pan.
17. 8.
18. Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
19. 9.
20. Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
21. 10.
22. Bake 35-45 minutes.
23. 11.
24. Cool on wire rack.

sorghum flour, potato starch, millet flour, xanthan gum, salt, yeast, water, olive oil, honey, egg beaters, rice vinegar

Taken from www.food.com/recipe/allergen-free-gluten-free-bread-433359 (may not work)