Millet Oat Bread -- GF, DF, V

This is a great gluten free bread. It takes a little bit of time to put together, but is difficult to mess up, unlike a lot of other bread recipes. Pre-slice a loaf and keep in the freezer to pull out as needed. A note on the flours, I use 1.5 C millet, 1 C tapioca, ¾ C oat, ¾ C white rice flours.

• 1 tsp cane sugar
• ¼ C warm water (110-115 degrees F)
• 2 ¼ tsp active yeast (not instant)

• 1 C millet flour
• 1 C tapioca starch/flour (they are the same)
• ½ C freshly ground oat flour
• ½ C sorghum flour
• ½ C brown rice flour
• 2 ¾ tsp xanthum gum
• 1 ¼ tsp salt

• 3 eggs (or flax egg replacement), room temperature
• ¼ C olive oil
• 3 Tbs honey
• 2 tsp apple cider vinegar

In a small bowl, combine sugar and water. Sprinkle the yeast on top and stir. Proof exactly 10 minutes.

In a heavy mixer, combine the dry ingredients.

In a medium bowl, whisk together eggs, oil, honey and vinegar.

When yeast is done proofing, add the wet ingredients to the dry ingredients in the mixer and stir until paste-like. Then add the yeast. Mix on low for about 30 seconds. Scrape the sides of the bowl and mix on medium speed for about 2 minutes until the dough is smooth. Pour into a well-greased 9x5 loaf pan, sprinkle with whole oats and cover with plastic wrap.

Allow to rise for about an hour. Check at 30 minutes and remove wrap when dough is close to hitting. Allow to rise remaining time uncovered. THEN preheat the oven to 375 degrees F. Bake for about 35-40 minutes (internal temp should be 210 degrees). Remove from pan and allow to cool completely on a wire rack before slicing (bread continues to cook after it is removed from the oven). ​