I finally found some millet flour! I think next time I may use equal parts millet and sorghum flour (1/2 cup each). Also, you can't really tell from the photo, but the bottom of the loaf is a bit concave and I don't understand why. All of the gluten-free loaves have been like this. I wonder if it's because of the steam I've used during baking (ice cubes in a skillet on the bottom rack). Next time I will try it with no steam. Also, I used the smaller pan this time and I like it better.

1/4 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
3/4 cup millet flour
2 tbsp flax seeds, finely ground (about 1/4 cup ground)
2 tsp xanthan gum
1 1/2 tsp salt
1 1/2 tsp rapid rise yeast
1 cup rice milk
1/4 cup (1/2 stick) butter, cut up
1 tbsp honey
2 eggs

Sift the flours and potato starch into the bowl of a stand mixer. Add ground flax seeds, xanthan gum, salt, and yeast. Whisk well.

In a microwave safe bowl or 2-cup measure, place rice milk, butter, and honey. Microwave for about a minute. The milk should be warm (120°-130°F) and the butter starting to melt. Add this mixture along with the eggs to the flour mixture. Mix on medium-high speed with the paddle attachment until well combined.

Spray a loaf pan with cooking spray, then pour in the dough. Flatten the top with a spatula. Cover with plastic wrap and let rise until doubled, about an hour.

While the loaf is rising, preheat the oven to 375°F.

Bake about an hour, or until golden and the internal temperature registers 205°F. Cool in pan for 10 minutes, then turn out onto a cooling rack.