I am in LOVE with this bread, from gluten free mommy. in. LOVE. Completely ignore everything i said about previous breads. no, wait. that isn't completely true, the other bread recipe was very good for french toast. Anyway, I only changed just a couple things in this bread recipe- but i will post it anyway, rather than listing the changes.
Gluten Free Rice-Millet bread..
1 cup brown rice flour
1/2 cup quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato (or corn) starch
1/3 cup sweet rice flour (or white rice flour)
1 Tablespoon xanthan gum
1 tsp apple cider vinegar
2 1/4 tsp yeast - plus a pinch of sugar to proof
1 Tablespoon molasses
3 Tablespoons coconut sugar (or honey)
1 1/2 teaspoons salt
4 Tablespoons coconut oil, melted
1/4 cup plus 1 cup warm water
Make sure all your ingredients are at room
I use a 11" (x4x4ish) stoneware pan - a long, narrow, tall pan works better for this bread than a normal loaf pan - and make sure you use at least a 1.5lb loaf pan or it will overflow while rising!
combine yeast and warm water to proof yeast with a pinch of sugar, let sit until foamy (about 10 mins, or while you get everything else together)
put all the dry ingredients in the stand mixer bowl, mix well.
In another bowl mix eggs, molasses, vinegar, and coconut oil
When the yeast is ready, add egg mixture to the dry ingredients in the mixer, mix until they start to combine and then slowly add the yeast-water mixture - the original recipe states that you may not need to use all the water - but I always end up adding it all. The dough will look like a stiff cake batter, not a bread dough!
Pour bread into loaf pan, let rise until it is just above the top of the pan, usually about 30-45 mins, sometimes as long as an hour. In the winter it is best to preheat the oven to 150, then turn it off, and then put the bread in the oven to rise.
Bake 40 mins at 350 or slightly less if you use mini loaf pans (4) - if the bread begins to brown too much put foil over the top for the rest of the baking time.