Linda's Light Grain Loaf****

[mrsppmrxky]

Linda’s Light Grain Loaf****
1 1/8 cup Millet flour
1 cup Arrowroot*
1 cup + 1 Tbsp tapioca flour
3 tsp guar gum**
1 1/2 tsp salt
3 Tbsp brown sugar, ( no lumps)
1/4 tsp Baking Powder (Potato starch based)
3 eggs, lightly beaten
1 1/8 cup warm water
3 Tbs vegetable oil
2 1/4 tsp active dry yeast
2 Tbs roasted Buckwheat Groat
2 Tbs roasted Quinoa Groat

1. Preheat oven to 375 degrees F.
2. Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
3. Mix thoroughly on medium or low setting.
4. Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
5. Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle or dough hook).
6. When sticky ball forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 3 minutes add the Buickwheat and Quinoa Groats and mix for 1 minute longer.
7. Transfer into a 9 x 5-inch lightly greased loaf pan.
8. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes).
9. Remove plastic wrap and place pan in preheated oven.
10. Bake for about 45 minutes or until the loaf sounds hollow when tapped with a spoon. (I also leave in the oven with temp turned off and door ajar for an additional 5 minutes)
11. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.)


*You may use the same amount of Cornstarch for the Arrowroot
** You may use Xanthan Gum for the Guar Gum but eliminate the baking powder.

(I made this for MrP who is also allergic to corn and sulfites and he did not react.)
_________________