Gluten-Free Sandwich Bread

Lighly oil 8-inch loaf pan with oil. Combine millet and 1/2 cup warm water in small pot. Bring to a boil, remove from heat and let sand for 30 minutes. Set aside.

In mixing bowl stir together flours, yeast and xanthan gum. In separate bowl, whisk eggs, molasses, salt and oil. Combine the egg mixture with the flour mixture in the mixing bowl.

Using electric mixer with paddle attachment, beat dough until combined. Add 1 cup warm water and millet. Continue beating on medium speed for 5 minutes. Dough will be thick, not like traditional bread dough.

Place batter in loaf pan and spread evenly. Lighly drape with plastic wrap and place in a warm spot to rise for about 90 minutes - until dough has risen above edge of pan.

Meanwhile preheat oven to 350 ° F. Bake until bread is dark brown and sounds hollow when tapped, about 1 hour. Cool in pan on rack for 10 minutes. Remove and cool completely. You may need to run a knife around the edge to loosen the loaf.