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Millet Bread

1 cup Nihkan Super Millet flour

2 tsp active dry yeast

1 tsp sugar (or honey)

1 cup water heated to 115 degrees

3/4 cup tapioca starch

1/2 cup brown rice flour

1/4 cup flax meal

2 tsp xanthan gum

1 tsp salt

2 eggs

3 tbs olive oil

2 tbs honey

Proof the yeast by mixing the yeast, sugar, and warm water together in a small bowl or measuring cup. It will begin to get frothy after about 10 to 15 minutes.
Combine the millet flour, tapioca starch, brown rice flour, flax meal, xanthan gum, and salt in a medium bowl.
In a large bowl, mix together the eggs, olive oil, and honey. Add the yeast/water mixture. Stir in the dry ingredients and mix until fully combined.
Transfer the dough to a 1 pound (9 inch x 5 inch) greased loaf pan.
Cover the pan with a warm wet towel and let the dough rise. It should take between 45 and 90 minutes for the dough to reach the top of the pan (depending on the air temperature).
Preheat the oven to 350 degrees.
When the dough has risen to the top of the loaf pan, bake it for 40 to 45 minutes. The loaf should rise a bit more while baking, and the top should be well-browned.
Cool on a wire rack before removing from the pan. This tastes best the day it’s made. You can freeze any leftovers.

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