Sonya's Ancient Grains Bread

Servings: makes 15 slices

This nutritious tasty bread is a staple of mine, I can never get enough of it! If you make it right, I guarantee you: no one will think it's a bread with no eggs or wheat in it.

Ingredients:

1 cup              sorghum flour
1/4 cup           quinoa flour
1/2 cup           millet flour
1/4 cup           potato starch
3/4 cup           cornmeal
1/2 cup           ground flaxseed
1/2 cup           tapioca starch
1/3 cup           packed brown sugar
1 tbsp             xanthan gum
2 tsp               yeast (instant yeast for best results)
1 1/2 tsp         salt
1 1/2 cups      water
3 tbsp             vegetable oil (I prefer grapeseed)
2 tsp               apple cider vinegar
4 tsp               egg replacer (or 2 eggs & 2 egg whites, lightly beaten)

* If you are missing any of the flours or starches, you should be fine to just add more of another one*
* If you use Eggs - Adjust yeast to 3/4 tsp. Adjust water to 1 1/4 cups. Adjust vegetable oil to 2 tbsp.*

Directions:

1.  In large bowl or plastic bag, mix dry ingredients. Mix well. Set aside.
2.  Pour wet ingredients into bread machine baking pan.
3.  Select "Quick Cycle" (I do a 3 hour cycle) or "Regular Cycle". As the bread machine is mixing, use spatula to scrape dry ingredients from side of pan.
4. When mixing is complete, remove kneading blade (to prevet loaf from collapsing) by using a spatula & your hand with cold water on it to avoid stickiness. Quickly smooth loaf.
5.  Allow bread to bake. When bread is finished baking, remove loaf from pan immediately & let cool on rack.
6.  Cut bread. Eat it fresh &/or seal remaining bread in air-tight container or ziploc.

ENJOY!

*The inspiration for this recipe is from the "Complete Gluten-Free Cookbook" by Donna Washburn & Heather Butt*.