gluten free sorghum bread

1-1/2  cups		sorghum flour (aka jowar flour)
1  cup		tapioca starch or potato starch (not potato flour!)
1/2  cup		GF millet flour or GF oat flour
2  teaspoons		xanthan gum
1/4  teaspoon		1/ fine sea salt
1		rapid dry yeast or 2-1/4 teaspoon
1-1/4  cups		warm water (at 110 to 115°F)
3  tablespoons		extra virgin olive oil
1  tablespoon		honey- or raw agave nectar to keep it vegan
1/2  teaspoon		mild rice vinegar or lemon juice
2		organic free-range eggs

Tip: Click on the ingredient links to learn the nutritional information for all the gluten free sorghum bread ingredients. The serving size for any ingredient in gluten free sorghum bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).
If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.