You can play with the flour combinations and proportions in this bread recipe, depending on which ones you need to avoid. Red Star Yeast is gluten-free.

INGREDIENTS | YIELDS 2 loaves; 20 servings

• 1¼ cups millet flour
• 1 cup tapioca flour
• 1 cup white sorghum flour
• 1 cup potato-starch flour
• ¼ cup cornstarch
• 2 tablespoons dry milk powder
• 1 teaspoon salt
• 2 teaspoons xanthan gum
• 1 teaspoon gluten-free baking powder
• 2 (0.25-ounce) envelopes gluten-free dry yeast
• 2 tablespoons sugar
• 1 cup plain yogurt
• 1 teaspoon unflavored gelatin
• 1¼ cups warm water, divided
• 1 tablespoon apple cider vinegar
• Unsalted butter
• 2 tablespoons cornmeal

1. In medium bowl, combine flours, cornstarch, dry milk powder, salt, xanthan gum, and baking powder.

2. Remove 1 cup of mixture; combine in large bowl with yeast, sugar, yogurt, gelatin, and ½ cup water. Mix well; let stand for 15 minutes.

3. Add remaining water and apple cider vinegar to yeast mixture; stir well. Add remaining flour mixture to make a very soft dough; beat for 2 minutes.

4. Grease two French-bread baking tins with unsalted butter; sprinkle with cornmeal. Spoon dough into tins; cover and let rise for about 30 minutes, until dough doubles in bulk. While dough is rising, preheat oven to 400ºF. Place a pan with 1″ of water on rack below bread.

5. Bake 35–45 minutes, or until loaves are deep golden brown and sound hollow when tapped with your fingers. Remove from pan and place on wire rack to cool.

Calories: 170.91
Fat: 0.66 grams
Saturated Fat: 0.35 grams
Carbohydrates: 33.77 grams
Sodium: 165.11 mg