1/2 cup millet flour
1/2 cup potato starch
1 cup gluten free flour mix
2 tablespoons ground flax
1 tablespoon xanthan gum
1 tablespoon GF baking powder (Rumford)
1 tablespoon baking soda
1 teaspoon of salt
1 1/3 cup of cold water
2 tablespoons vegetable oil
1 tablespoons of honey or agave nectar
Preheat oven to 350
Spray your bread pan well or line it with parchment paper.
Everything should be done quickly once you mix the dry and wet ingredients, because you want to take full advantage of the chemical reaction. I set a sheet of foil off to the side, got out my sesame seeds (or whatever you want to put on top), and then I added the wet ingredients to the dry ingredients. I only stirred the dough until it was just mixed– gluten free flours do not like being over mixed! It looks more like a batter.
Pour it into the bread pan, smooth out the top with a wet spatula, add whatever you like to the top or leave it plain, cover it with foil and place it directly into the preheated oven to get the best results.
Baked for 50 minutes covered with foil and then uncovered it for 10 minutes.
I think this bread turned out pretty well. The first day I enjoyed a peanut butter and jelly sandwich and it held up very well. The next day I didn’t enjoy it as much. I tried to toast it and everything turned to a crumbly mess. There isn’t much help out there for a good gluten and yeast free sandwich bread. So this recipe needs a little more work. But I think if you let it cool, cut it up, and put it in a ziplock in the freezer right away it would probably be better to just take out what you need each day.