We have come to make this about every week so that we can have sandwiches and bread with our meals. Although it is good, it doesn’t last very long and gets dried out quickly. This is generally not a problem as we go through it fairly quickly, but it is worth noting.
Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one
Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch (or double the corn starch if you don’t have 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 (not hot)
Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.
While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.
Bake at 400 degrees for about 10 minutes then cover with foil. Bake for another 25 – 30 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.)
recipe from: http://aprovechar.danandsally.com/?p=228
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