I dunno who Mark is...I got this recipe from teh intertubes. It is good, though. I have a few variations I'll post afterwards.
1 1/2 c millet flour
1/2 c amaranth flour
1 c sorghum flour
1 c corn starch
1 c potato starch (NOT potato flour)
1 c tapioca flour (same as tapioca starch)
4 tsp xanthan gum
1 T salt
1/2 c sugar
1/4 c active, dry yeast (not rapid rise)
4 tsp oil
3 1/4 c warm water
Grease or oil the bottoms and 1/2 inch up the sides of two non-stick loaf pans.
Mix the dry ingredients in a large bowl. Add oil and water. Mix with electric mixer for two minutes.
Pour batter into prepared pans and set in your oven to rise. Allow to rise for 20-25 minutes. The batter should start out only at about half a pan, and rise to just over the top--do NOT allow it to form a lip.
Bake at 400 F for 10 minutes. Remove from oven and cover with aluminum foil. Return to oven and bake for 50 minutes. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
These are much easier to slice when completely cool, but they are soooo delicious warm out of the oven!
If you add:
1 3/4 T cinnamon
2/3 c brown sugar (in addition to the white sugar above)
sub hemp milk for half the water
and sub 1/4 c applesauce for another 1/4 c water
and add some raisins (for some reason, I didn't write down how many...so as many as feels right to you...)
it makes an EXCELLENT cinnamon raisin bread.
Another alternative is to replace the 1 cup cornstarch with 1/2 c cornstarch and 1/2 c garbanzo bean flour. I don't know which is better--I have notes on my recipe to do this version, and then newer notes not to, so try either way and see which you like.
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