This is our favorite bread! It is not crumbly and slices well for sandwiches or toast. Store at room temperature for three days; or in fridge for two weeks! Can also be sliced and then frozen. Defrost slices overnight in airtight container; or toast.
Wet ingredients:
4 cups water
3/8 cup apple cider vinegar
1 tablespoon unsweetened applesauce
Dry ingredients:
2 cups millet flour
2 cups brown rice flour
1 cup oat flour
1 cup tapioca flour/starch
1 tablespoon baking powder
1 tablespoon baking soda
1 ½ teaspoons Himalayan pink salt
¼ cup psyllium husk powder- not whole psyllium husk*
1/4 cup coconut sugar- optional, but will make the bread taste like wheat bread
Instructions:
Combine dry ingredients in large mixing bowl. Whisk together.
Combine wet ingredients and stir together.
Add wet ingredients to dry and stir until well mixed. Batter will be VERY runny at first, but will thicken as you stir.
Note: you may also use an electric mixer, such as a Kitchen Aid, but I prefer to mix it by hand. (It is good exercise!) Batter will be very thick.
Grease two 8″ X 5″ loaf pans. Spoon batter into pans; bake at 350° for 50 minutes.
* I buy psyllium husk powder from Vitacost.com
Let bread sit in pans and cool for about 10 minutes, then shake pans from side to side and turn upside down to release bread. Cool on cake or cookie rack.