This is one of the results of my xanthan-free experiments. While the loaf did not rise large and fluffy, it was not heavy, and was moist and tasty. The flax seed forms a gum that replaces the need for any other binder.
I have been avoiding all yeast, sugar and simple carbs the past month in an effort to overcome a persistent UT infection - but I did have a couple of slices of this bread: toasted and spread with homemade sesame tahini. Wonderful!
So, health-wise, other than containing yeast, this bread is low in carbs (compared with other gluten-free breads that have a lot of starches added) and high in fiber. It does contain 3 eggs per loaf... so my egg-free friends aren't helped here. :(
1/2 cup warm milk or water
1/2 Tbsp. instant yeast
1 Tbsp. honey
Stir the honey into the warm milk or water. Add yeast and set aside to start foaming.
3 eggs, room temperature
1/2 cup flax seed, ground in blender
1/2 cup millet, ground in blender
1/4 cup buck wheat grouts, ground in blender
Beat eggs in a bowl until light colored. Add the flax and millet and mix well. Let sit a few minutes to absorb the moisture.
Stir the yeast mixture into the egg/grain mixture.
1 cup tapioca flour or starch
2 Tbsp sweet rice flour
1/4 cup brown rice flour
1/2 to 1 tsp sea salt
1/4 -1/3 cup warm water
Sift these dry ingredients together. Beat into the egg/yeast mixture alternatively with the warm water. If the batter seems runny, add a little more rice flour. If it seems too stiff, add a little more warm water. It should be slightly thicker than muffin batter.
(Too runny of a batter will fall when baking and have a very course texture. Too thick of a batter will not rise and produce a "brick of bread" rather then a loaf).
Scrape batter into greased 9x3 bread pan.
Let rise in a warm place until the batter is level with the top of the pan (takes 25-40 minutes). When the loaf is almost done rising, preheat your over to 400F.
Bake loaf for 30 minutes. Remove from pan and lay loaf on it's side to cool on a wire rack. Slice when cool and enjoy.