Soft Millet Sandwich Bread

Vegan + Gluten Free

2 tbsp chia seeds

½ cup water

1 cup arrowroot

1 cup millet flour

½ cup quinoa flour

½ cup brown rice flour

½ cup tapioca flour

⅓ cup flax meal

1 tsp sea salt

1 tsp xanthan gum

1 envelope instant active dry yeast

1½ cup warm water

3 tbsp olive oil

2 tbsp maple syrup

2 tsp sesame seeds for sprinklings

Soak chia seeds in ½ cup water. Preheat oven to 425 degrees F. Grease a 8-4-4 inch loaf pan and dust with brown rice flour.

In a large bowl, mix the arrowroot, millet, quinoa, brown rice, tapioca, flax, salt and xanthan gum.

In another large bowl, mix the yeast into the warm water with the syrup, let bubble. Mix in the oil and chia. Then mix the dry ingredients in.

Pour the batter into the pan, smooth and cover with saran wrap and let rise for 20-ish minutes.

Place into the hot oven, and once the door is closed, turn it down to 350 degrees and bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees and bake for 25 minutes more.

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