Ingredients
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup amaranth flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
1 1/4 cups warm water (at 110 to 115 degrees F)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice wine cider vinegar (or lemon juice)
1 egg whisked until frothy
Preparation
First- whisk together your dry ingredients and set aside. Pour the liquid ingredients into the bread machine pan. Gently add the dry ingredients on top.
Put in bread machine. Cook! The bread will last up to 4 days on the counter, obviously longer if frozen.
