Pepita Bread Gluten Free

Makes 1 loaf

Lori

ingredients

1/2 cup ground raw pumpkin seeds (I ground mine in my coffee grinder)
1/2 cup ground flax seed (I ground these in the coffee grinder too, or you can by it already ground into meal)
3/4 cup millet flour
1/2 cup ground oats (I ground gluten free steel cut oats in the coffee grinder)
1/2 cup tapioca flour/starch
2 tsp. xanthan gum
2 Tablespoons brown sugar
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2 eggs, room temperature, slightly beaten
1 1/4 cup very warm water or milk
1/3 cup oil or melted butter
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1/4 cup sugar
1 Tablespoon salt
1 pkg or 2 1/4 teaspoon of yeast

1
I like to make up several Bread Mixes all at once to put in the freezer so that when I needed another loaf most of the work is already done. Here are my instructions of how I make up these bread mixes.
2
In each quart size freezer bag put the first seven ingredients.
3
Seal the bag and place in freezer until ready to make that next fresh loaf of bread. Bring mix to room temperature before making bread.
4
I use my bread machine to mix up the dough, so make sure you follow your machines directions.
5
Into the bottom of my machine I put the eggs, warm water or milk and the oil or butter.
6
Add the Bread Mix.
7
Into one corner put
8
1/4 cup sugar
9
Into another corner put
10
1 Tablespoon salt
11
Make a well in the center and put
12
1 pkg or 2 1/4 teaspoon of yeast
13
I let the machine do all the mixing and the first rise, after the machine mixs the bread the second time I take it out of the machine and place it in my bread pan, it is the consistency of banana bread not your typical yeast dough, I let this rise to the top of your bread pan usually about 30-40 minutes depending on the humidity in the house.
14
Bake at 350 degrees for 45-5G5 minutes.