favorite recipe

Yield: 1 1/2 French loaves or 1 regular loaf or 6 rolls

Ingredients

3/4 non-fat greek yogurt + 1/2 cup + 2 Tablespoons filtered water (or 1 3/8 cup buttermilk)
2 1/4 teaspoons instant dry yeast
2 Tablespoons honey
1 cup potato starch
1 cup non-GMO cornstarch (I use Bob's Red Mill.)
1/4 cup millet flour
2 1/2 teaspoons guar gum or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup extra virgin olive oil or your favorite cooking oil
Sesame seeds and 1 egg white(or egg replacer and water), for egg wash (optional)

Directions

1. Add honey to milk and microwave or heat in a sauce pan to warm to about 110°F.
2. Whisk in the yeast and set aside.
3. In the bowl of your mixer, add all remaining dry ingredients; mix on low to combine, scraping sides and bottom of bowl using a rubber spatula, and mix again.
4. Set mixer to medium-low speed and slowly pour in the oil. Mix until the flour is the size of peas.
5. While the mixer is still running, slowly pour in the yeast mixture. Mix on medium speed until well combined.
6. Add the dough to a 9x4" loaf pan (perhaps a 9x5" if you're going to allow it to rise); or add dough to a ziplock bag and pipe onto a parchment lined 2-loaf, 3-loaf, 2-baguette, or 3-baguette pan. If using a loaf or baguette pan you may pipe small pieces in order to make rolls, two long loaves or both. If you do not own a piping bag, just cut off 2" from the tip of a ziplock gallon sized bag, and use it as you would a piping bag.
7. If using sesame seeds, brush tops with egg white and sprinkle with the seeds; with your fingers, lightly pat into dough.
8. Bake loaves for 24-26 minutes, turning once for even browning. Rolls only take about 20-22 minutes. You may bake both at one time.
9. Immediately transfer loaves or rolls to a cooling rack to cool completely; or rolls may be served warm. Slicing loaves is much easier when cooled, and it provides a bit of additional baking time while resting. Though they taste wonderful fresh from the oven.

Tips

If you are corn intolerant try using all potato starch, as tapioca starch creates more chewiness to gluten free baked goods.

Best served same day.

Enjoy!