To proof yeast:
2 1/4 teaspoons yeast= 1 package
1 1/2 teaspoons (1/2 tablespoon) coconut sugar
2 cups warm water- 110° (I use an instant read thermometer to get the water to the right temperature- this is important!)
Whisk together in glass measuring cup or small bowl and let sit while assembling rest of ingredients.
Dry ingredients:
1 1/4 cups millet flour*
1 1/4 cups brown rice flour*
1/2 cup tapioca starch/flour
1 tablespoon baking powder
1 teaspoon Himalayan pink salt
3 tablespoons psyllium husk powder- NOT whole psyllium husk
Mix in large mixing bowl using wire whisk. (You may also use an electric mixer.)
Wet ingredients:
1/2 tablespoon (1 1/2 teaspoons) unsweetened applesauce
2 teaspoons Apple Cider Vinegar
Add to yeast mixture and whisk together to mix well.
Then add this liquid mixture to dry ingredients and mix well. (I use a wooden spoon with a hole in the middle- which is made for mixing.)
(You can also use an electric mixer if you are unable to stir it by hand.)
Spoon batter into greased loaf pan and bake at 350° for 60 minutes.
Remove from oven and let sit on cooling rack for 10 minutes. DO NOT slice until bread cools for a little bit.
* You may also use 1 cup of each flour, and 1/2 cup of sorghum flour.