Batter breads are perfect for gluten-free breads because there is no kneading, so you don't have to worry about consistency. Wait 2–3 hours to slice this bread after it comes out of the oven.

INGREDIENTS | YIELDS 1 loaf; Serves 12

• Solid shortening or unsalted butter
• 1½ cups millet flour
• ½ cup white sorghum flour
• ½ cup potato-starch flour
• ¼ cup tapioca flour
• ½ cup cornstarch
• 1½ teaspoons xanthan gum
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 tablespoon instant-blend, gluten-free dry yeast
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon gluten-free apple cider vinegar
• 1 cup buttermilk
• 1 teaspoon unflavored gelatin
• ½ cup very warm water
• ¾ cup sparkling water
• 2 eggs
• 2 egg yolks

1. Grease 9″ × 5″ loaf pan with shortening or butter; line bottom and long sides with single sheet of parchment paper; set aside.

2. In medium bowl, combine flours, cornstarch, xanthan gum, sugar, salt, and yeast; mix well; set aside.

3. In large mixer bowl, combine oil, honey, and vinegar; mix well. In medium saucepan, combine buttermilk, gelatin, water, and sparkling water; heat until very warm. Add to oil mixture with eggs and egg yolks; stir to combine. Gradually add flour mixture, beating constantly on medium speed.

4. When batter is smooth, pour into prepared pan. Let batter rise 30–40 minutes, or until almost doubled in size.

5. Preheat oven to 400ºF. Bake 35–45 minutes, or until deep golden brown and set. You may need to cover the loaf with foil if it becomes too brown. Remove from pan; let cool completely on wire rack.

Calories: 213.38
Fat: 5.64 grams
Saturated Fat: 1.29 grams
Carbohydrates: 34.95 grams
Sodium: 132.98 mg