Gluten Free Sesame Bread

- 1 cup sorghum flour (250 mL)
- 3/4 cup tapioca starch (175 mL)
- 1/2 cup millet flour (125 mL)
- 2/3 cup almond meal (finely ground almonds) (150 mL)
- 1 Tbsp brown sugar (15 mL)
- 2 tsp xanthan gum (10 mL)
- 1 tsp salt (5 mL)
- 1 Tbsp rapid rise yeast (15 mL)
- 1 1/4 cups warm water (300 mL)
- 2 Tbsp canola oil (30 mL)
- 1/2 tsp lemon juice (2 mL)
- 2 eggs (2 )
- 2 Tbsp sesame seeds (30 mL)
1. Preheat oven to 375°F (190°C).
2. Spray a 9×5 inch (23×13 cm) loaf pan with canola oil.
3. In large bowl, combine sorghum, tapioca, millet, almond meal, brown sugar, xanthan gum, salt and yeast. Mix well. Set aside.
4. Using a stand mixer with a flat paddle attachment, beat together water, canola oil, lemon juice and eggs until well mixed and frothy.
5. Add dry ingredients to the wet mixture and beat on low speed for about 4 minutes, or until mixture looks very smooth and very sticky.
6. Scrape the dough into oiled loaf pan. Smooth the surface. Sprinkle with sesame seeds.
7. Cover with an oiled piece of plastic wrap (oiled side down) and place pan in a warm place. Allow the dough to rise until almost double in size, about 30 – 40 minutes.
8. Remove plastic wrap and bake loaf for 40 – 45 minutes or until sounds hollow when tapped.
9. Remove from pan and place on wire rack to cool.