Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
10
Yield:
1 loaf
Ingredients
Directions
Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.
Cook's Note:
I recommend the Black+Decker(TM) bread machine with a tall pan. The tall pans work well for kneading the dough. Use the quick or rapid cycle on your machine. You do not require a fancy or expensive machine for this gluten-free bread.
Nutrition Facts (per serving)
| 238 | Calories |
| 7g | Fat |
| 39g | Carbs |
| 6g | Protein |
