From the Recipe Book: The Power of Flour
So many times I have been disappointed with tasteless glutenfree products purchased, ready made. Although this recipe does require a little shopping, it is well worth the effort. While the ingredients are out, try mixing up the dry ingredients for several batches. I keep them in labeled, sealable plastic bags with directions on what liquid ingredients to add when I am ready to bake.
1 cup warm water (105º-110º)
1 tablespoon sugar
2 teaspoons yeast
1 tablespoon olive oil
2/3 cups millet flour
1/2 cup sorghum flour
1/3 cup cornstarch
1/2 cup potato starch
1 teaspoon guar gum
1 teaspoon salt
Using a hand or stand mixer, proof yeast in warm water by dissolving sugar in water and sprinkling yeast on top, let sit 10 minutes or until yeast begins to bubble. Add oil to yeast mixture. In a separate bowl whisk dry ingredients until fully combined. Add dry ingredients to mixer and beat at high speed 3-4 minutes. Spoon into a greased loaf pan and let rise until doubled, about 1 hour. Bake in a preheated 375º oven 30-40 minutes or until bread is golden and sounds hollow when tapped. Bread is also done when an instant-read thermometer reads 195º-200º. Cool at least 15 minutes before slicin
