1cupsprouted brown rice or sorghum flour (or 50/50)
1/2cupsprouted yellow corn flour or cornmeal
1/3cupbrown sugar, packed
1Tbspbread machine or instant yeast
1eaomega-3 egg white
1tspapple cider vinegar
Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.