Gluten Free Sunflower & Millet Bread
from GlutenFreeGobsmacked.com

Makes 1 - large loaf (I used a 1.5 pound loaf pan)
Ingredients

• 1/2 cup warm water
• 2 Tablespoons agave nectar
• 1 1/2 Tablespoons yeast
• 1 cup raw sunflower seeds
• 1 1/3 cup millet flour (or sorghum if you don't have millet)
• 3/4 cup GF oat flour or quinoa flour
• 1/2 cup potato starch (NOT potato flour)
• 1/3 cup flaxseeds (not ground/meal)
• 2 1/2 teaspoons xanthan gum
• 2 eggs
• 1 cup warm water (in addition to the 1/2 cup listed above)
• 2 Tablespoons brown sugar or 2 Tablespoons honey + 1 Tablespoon molasses
• 4 Tablespoons melted butter

Directions

1. Heat 1/2 cup water for proofing yeast (not too hot!) then add 2 Tablespoons agave or honey and 1 1/2 Tablespoons of yeast.  Set aside to proof for 8 - 10 minutes.
2. In the bowl of your food processor, whirl the sunflower seeds until mostly ground/pulverized.  There will still be a few chunky seeds pieces.  (NOTE:  If you don't like seedy bread - like me - feel free to whirl longer until completely pulverized.)
3. Pour sunflower mixture into the bowl of your mixer.  Add millet flour, GF oat flour (or quinoa flour), potato starch, flaxseeds and xanthan gum.  Mix together.
4. Mix together remaining water (1 cup), brown sugar (or honey/molasses), melted butter and two eggs.  Add this to the bread mixture.
5. Pour proofed yeast mixture over the top of all.
6. Mix for 4 - 5 minutes on medium high.  (Start slowly and once the mixture is well incorporated, then turn your mixer up to medium-high and start timing.)
7. Spray a bread loaf pan with olive oil or line with parchment paper.  Pour bread dough in to pan and even it out and smooth the top with a wet spatula.
8. Set aside to rise for 35-45 minutes.
9. Preheat oven to 350F.  
10. Bake for 40 -50 minutes UNTIL an internal temperature of 205F is reached.
11. Cool in pan for 5 minutes.  Loosen from the sides, if necessary, and cool for an addition 30 minutes on a cooling rack before slicing.
12. Store in an airtight container on the counter for 5 - 7 days.  Slice as you need to avoid drying out the bread.

Happy GF Picnic Sandwiches!
~Kate