Linda’s Light Grain Loaf II****

[mrsppmrxky]

Linda’s Light Grain Loaf****
1 1/8 cup Millet flour
1 cup Arrowroot (or cornstarch if not allergic to corn)
1 cup + 1 Tbsp tapioca flour
3 tsp guar gum (or xanthan gum if not allergic to corn)
1 1/2 tsp salt
3 Tbsp brown sugar, ( no lumps)
1/4 tsp Baking Powder
2 1/4 tsp active dry yeast
3 eggs, lightly beaten
1 1/8 cup warm milk (or water if allergic to milk and soy)
3 Tbs vegetable oil

1. Preheat oven to 200 degrees F. while gathering your ingredients. When you are ready to mix, then turn the oven OFF and leave the door shut.
2. Combine all of the dry ingredients, including yeast, in a medium size mixing bowl. Mix with the paddle to make sure all dry ingredients are mixed thoroughly.
3. Combine lightly beaten eggs, warm milk, 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 low speed (Use paddle or dough hook).
6. When sticky dough forms, scrape sides to get all of the flours and ingredients mixed together and continue to mix for 4 minutes on HIGH speed
7. Transfer into a 9 x 5-inch lightly greased loaf pan.
8. Set the pan in the warmed oven and check it at 15 minutes. At that time, check to see if the dough is even with the top of the pan. Don't let the dough rise above the edges of the pan. If it is still not risen enough, check again in a few minutes.
9. When the dough is even with the Pan edges, start your oven to 375 degrees. for 30 minutes.
10. When the 30 minutes is up, cover lightly with tin foil and bake an additional 30 minutes. The bread should be done at the end of this baking, but be sure to check with a cake tester.
11. Turn the loaf out onto your wire rack and allow loaf to cool. Cover with a cloth as the loaf. cools
12. Cool the loaf completely before cutting. If you are like me and can't resist, the loaf will deflate.



* this recipe can be successfully doubled in a Kitchen Aid mixer. Just have everything ready for baking. (I have 2 bowls, so I can do 4 loaves in one baking time for the freezer. I also slice a loaf and cook it as French Toast so that we can have breakfast in a hurry.)
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