My foray into gluten-free bread baking has begun. I haven't been eating entirely gluten-free lately and I don't even know for sure if I should be avoiding it, but I have all these flours now and I might as well experiment with them. This recipe is based on one from Gluten-Free Girl. I couldn't find millet flour anywhere around here, so I took the millet leftover from the multigrain breads I was making a while ago and ground it up in a coffee grinder. The recipe called for 1 cup but I only had 1/2 cup, so I substituted oat flour for the remaining 1/2 cup. I also used about 1/2 active dry yeast and 1/2 rapid rise, and looking back I probably shouldn't have let it rise as long as I did. The last major difference is that I didn't have any guar gum so I left it out and added a little extra xanthan gum.

The final bread tastes more like a biscuit than a yeast bread. I also found it interesting that instead of letting the dough rise, then shaping it and letting it rise again, it only had to rise once. I wonder what would happen if I did it the traditional way. Would it not rise the second time?

Some thoughts for my next attempt:

• skip the beaten egg whites
• add some ground flax seeds
• use less yeast (all I have left is rapid rise) and don't let it rise too long
• replace the millet flour with extra sorghum and sweet rice flour (since I'm out of millet)

2 1/4 teaspoons active dry yeast (I used about 1 1/4 tsp active dry and 1 tsp rapid rise yeast)
2 teaspoons sugar
1 cup milk (I used rice milk)
2 egg whites
1/4 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
1 cup millet flour (I used 1/2 cup ground millet and 1/2 cup ground oats)
2 teaspoons xanthan gum
1 1/2 teaspoon salt
1/4 cup butter, or butter substitute
2 eggs, at room temperature

» Full Recipe at Gluten-Free Girl