I make my own breads as i don't care for the wheat-free, egg-free, milk-free breads that you can buy. Our favorite here for a sandwich bread is this one.
This bread is very good lightly toasted. This recipe makes 2 slightly small loaves. I've worked out the measurements for a recipe that makes slightly bigger loaves, but i only have the measurements worked out in grams. That is actually an easier and more reliable way to bake, but it does require a good kitchen scale (I got a good one from target for about $26. You put the mixing bowl on, set the scale to 0, and then add each item directly to the bowl, weighing as you go. After adding each item, you reset the scale to 0 for the next item. Quicker and makes fewer dirty measuring cups, etc.).
- Contributed by Sharon at Food Allergy Kitchen Y-Group
- Makes 2 loaves
- 3½ cups millet flour
- ¾ cup potato starch
- 1½ cups tapioca starch
- scant ½ cup sugar
- 2½ Tsp salt
- 3 Tbsp xanthan
- 3 Tbsp baking powder
- 3½ cups water
- ½ cup oil
- Oil and flour two 9x5 loaf pans.
- Preheat oven to 350°F.
- Whisk the dry ingredients together.
- Mix the oil and water and add to the flour mixture.
- Beat with stand mixer (on power 3 or 4 for a KitchenAid) for * 1 to 2 minutes.
- Dough consistency should look slightly drier than a heavy frosting.
- Spread into loaf pans.
- Bake 1¼ hours to 1½ hours.