Gluten free bread with millet and buckwheat

This bread for me has a pretty nice flavour, as well as decent loft and texture. I've played around with different combinations of millet and sorghum, but for us right now, this millet and buckwheat combo is hitting the spot.

With non-gluten flours you can't make a kneadable dough like you do with wheat flours. You'll make a sticky, stiff batter that you'll scoop into a pan. It will rise a little, not tremendously, but adequately. My kiddo adores this toasted. I had some with almond butter yesterday and thought it was very tasty.

equipment:

loaf pan -- prepared with oil/parchment etc

mixing bowls

mixing spoon

measuring cups

measuring spoons

oven

ingredients:

a

1 1/2 cups warm water

1/4 cup coconut sugar

1 tbsp yeast

b

1 cup millet flour

1 cup buckwheat flour

1/2 cup tapioca starch

1 tsp sea salt

2 tsp xanthan gum

directions:

1. put the ingredients from part A together and combine. set aside to let the yeast proof

2. put the ingredients from part B in a bowl and mix well

3. add part A to part B and thoroughly combine

4. scoop the batter into a prepared loaf pan

5. cover and let rise for 2 hours in a warm location

6. bake uncovered at 345 for 60 minutes

7. remove from the pan and let cool before cutting