Gluten, Dairy, and Egg-free Bread


1 cup millet flour or millet/sorghum flour combination 1/3 cup cornstarch 1/3 cup tapioca starch 1/3 cup potato starch 1 1/4 teaspoons guar or xanthan gum 3/4 teaspoon salt 1 heaping Tablespoon sugar 2 1/4 teaspoon dry yeast 2 teaspoons olive oil 1 cup warm water (110°)


  1. Mix dry ingredients together. Quickly add olive oil and water. Stir until all ingredients are incorporated. Beat vigorously for three minutes (preferably with a stand mixer ).
  2. Scrape batter into a greased loaf or baguette pan. Try to Mound the top a bit.
  3. Let rise in a warm place for 40-50 minutes or until a little more than double in size.
  4. Preheat oven to 400° and bake bread for 40-50 minutes. DO NOT use a convection oven which will cause the crust to brown too quickly.
  5. When the bread is done, it should sound hollow when tapped on the sides. Or if you want to get a little more technical, the internal temperature should reach between 205° and 215°.
  6. When done, immediately remove from pan and let cool on rack at least 10 minutes before slicing.
  7. After that, your only challenge is to refrain from eating the whole thing (with butter of course), because seriously, it’s that good.