I have been using this bread recipe for over a year now and absolutely think it is the best. It is slightly modified from Mark Englelberg's GF, Vegan Bread. Some of you asked how I made my Thanksgiving dinner rolls, so here ya go!
In the bowl of a large stand mixer combine:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast
4 tsp olive oil
3 1/4 cup warm water
Mix in your stand mixer with a paddle attachment (not regular beaters or a bread hook). Mix on medium for 2 minutes.
Pour batter into well greased muffin tins. My last attempt made 24 large muffins. Alternately, you can pour this into two well greased loaf pans for bread.
Allow your bread to rise (using whatever your preferred rising method is) until the dough extends slightly above the top of the muffin pan.
For bread: Bake at 400 degrees for 10 minutes. Cover with aluminum foil and bake for an additional 40 minutes (or so).
The rolls could be broken apart and enjoyed as soon as they were cool enough to touch. The bread will slice much easier if you let it cool most of the way before handling it. I slice it and freeze it in a zip-lock bag and just use the pieces I need individually...though it never lasts very long!
**If you do not have the pleasure of living near a quality health-food store (as is the case with us)...I have been able to buy all of these flours on Amazon.com for a swinging deal. You typically have to buy in bulk (several bags at a time)...but it is worth the investment.