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This is a recipe I came up with about five years ago, I adapted about 3 different recipes to make it work for our family... back then I had the time to experiment, and my husband had been getting frustrated with the price of gluten-free bread at the supermarket and was no longer enjoying the original bread I had been baking. So it was back to the drawing board, and after a few unsuccessful attempts at different recipes - I came up with this, it suited our needs, and was half the price of the supermarket loaves. Unfortunately once I started working full-time, all attempts at bread making went out the window - I literally haven't made any more loaves until lockdown this year! The prep time includes the time needed for the bread to rise (60 minutes).

This recipe is gluten-free, dairy-free and nut-free; it is also safe for those who follow a vegetarian diet.

Yields1 Serving
Category, , , , , DifficultyBeginnerPrep Time1 hr 20 minsCook Time45 minsTotal Time2 hrs 5 mins

 1 cup Warm Water
 2 tsp Instant Yeast
 1.50 cups Millet Flour
 1 cup Tapioca Flour (sometimes referred to as Tapioca Starch)
 2 tbsp Raw Sugar
 2 tsp Xanthan Gum
 1 tsp salt
 1 tsp GF Baking Powder
 3 Large Eggs (whisked)
 3 tbsp Olive Oil
 1 tbsp Apple Cider Vinegar

1

Whisk together water and yeast in a small bowl. Allow to stand for ten minutes.

2

In the bowl of a stand mixer, combine millet flour, tapioca flour, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth.

3

Grease a loaf pan, spread dough evenly into the pan. Allow dough to double in size. This takes about one hour (while the dough is rising - preheat oven to 180°c).

4

Bake for about 45 minutes. (If the crust gets too dark, place a piece of foil onto the bread. This prevents the crust from burning.)

5

Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.

6

When cool, slice into pieces with a serrated knife.

Gluten Free Sandwich Bread - gluten free, dairy free, nut free, vegetarian

7

Store bread in an air-tight container for up to five days, or freeze sliced bread, individually wrapped.

Gluten Free Sandwich Bread - gluten free, dairy free, nut free, vegetarian

Ingredients

 1 cup Warm Water
 2 tsp Instant Yeast
 1.50 cups Millet Flour
 1 cup Tapioca Flour (sometimes referred to as Tapioca Starch)
 2 tbsp Raw Sugar
 2 tsp Xanthan Gum
 1 tsp salt
 1 tsp GF Baking Powder
 3 Large Eggs (whisked)
 3 tbsp Olive Oil
 1 tbsp Apple Cider Vinegar

Directions

1

Whisk together water and yeast in a small bowl. Allow to stand for ten minutes.

2

In the bowl of a stand mixer, combine millet flour, tapioca flour, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth.

3

Grease a loaf pan, spread dough evenly into the pan. Allow dough to double in size. This takes about one hour (while the dough is rising - preheat oven to 180°c).

4

Bake for about 45 minutes. (If the crust gets too dark, place a piece of foil onto the bread. This prevents the crust from burning.)

5

Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.

6

When cool, slice into pieces with a serrated knife.

Gluten Free Sandwich Bread - gluten free, dairy free, nut free, vegetarian

7

Store bread in an air-tight container for up to five days, or freeze sliced bread, individually wrapped.

Gluten Free Sandwich Bread - gluten free, dairy free, nut free, vegetarian

Gluten Free Sandwich Bread [GF DF NF VEG]