This bread is high in protein, gluten and dairy free. I have given alternatives just in case there is intolerance to certain ingredients.
Ingredients:
3/4 cup warm (110F) water
1 packet (7gms/ 2tsp) instant/ rapid rise yeast
170 gms/ 6 ounces (1 1/2 cups) Millet flour
113 gms/ 4 ounces (1 cup) Tapioca Starch or 1/2 cup tapioca starch and 1/2 cup sorghum flour
2 tbsp Molasses Sugar
2 tsps Xanthum gum or 2 tsp ground flax seeds or 2 tsp Chia Seeds and 4 tsp hot water
1 tsp Himalayan salt
1/2 tsp baking powder
3 large Organic or Free range eggs with or without yolk
2 tbsp Olive oil
1 tsp Apple cider vinegar
Instructions:
1. Whisk together water and yeast and allow it to stand for 5 minutes
2. In the bowl of a standard mixer with a flat paddle combine Millet flour, Tapioca starch or alternative, Molasses sugar, xanthum gum or alternative, salt and baking powder
3. Whisk to combine
4. Add the yeast mixture, eggs, oil, vinegar - mix on medium speed until you make a thin dough
5. Coat a pan with olive oil
6. Allow this dough to sit for an hour at room temperature and cover
7. When double in size, pre-heat oven to 350F (180C)
8. Place pan in oven for about 45 minutes
9. Cool then slice
10. Can place in freezer for 6 weeks!