My Bread, Sorghum. Millet Molasses Quinoa Bread

Modified from GLUTEN FREE MOMMY and GOBSMACKED

This is the other bread that is my staple. We make this about once a week and it's our staple for sacrament "communion" bread.

Sorghum Quinoa GF/CF BREAD RECIPE

1 cup sorghum flour or brown rice flour

1/2 cup quinoa flakes, or GF oatmeal flakes, or GF oatmeal flour

3/4 cup millet flour

1/2 cup tapioca flour/starch

1/4 flax seed meal

1/3 cup potato/corn/arrowroot starch (or leave it out, I do.)

1 Tablespoon xanthan gum

1 tablespoon GF dough enhancer (optional)

Sift/stir dry ingredients thoroughly together.

Mix water and brown sugar and proof with the yeast while assembling other wet ingredients.

Blend eggs, vinegar, oil and

3 eggs

1 tsp apple cider vinegar

1 Tablespoon molasses

4 Tablespoons canola oil

1 packet active dry yeast (One tablespoon)

3 Tablespoons brown sugar

1 cup water (more or less)

1 1/2 teaspoons salt

Blend all wet ingredients together and add to sifted dry ingredients. Blend well, leave to sponge ten minutes then add salt. Beat dough on high for four minutes. Scoop into pans (filled 2/3 full only) and raise to the top of the pans. Bake at 350 for 40 minutes or until loaf reaches 190 degrees. Read GF Bread Hints & Tips for more instructions.