Gluten Free Vegan Bread

Ingredients:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup arrowroot starch or potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water (about 105 degrees)

Directions:
Mix with KitchenAid stand mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes or use a hand mixer on low speed.  The bread dough will be more like cake batter than traditional bread dough.

Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.) For quicker rise, preheat oven to 200 degrees and then turn oven off. Let first waft of hot air out of oven, then place loaves on wire rack in oven to raise. Place a cookie sheet under the loaves in case it raises over the sides and drips down.

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool.  Let it cool for 10 minutes in the pans sitting on a wire rack. Then remove the loaves from the pans and place the loaves on a rack to cool thoroughly. 

The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey . It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it.  Never refrigerate this bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days.  After that, it will be best used for bread crumbs, French toast, croutons, etc.
*makes 2 loaves

*adapted recipe from http://aprovechar.danandsally.com
*There are better gluten free bread recipes if you can have eggs and rice flour, but not any if you can't have eggs or are allergic to rice.