This tangy and delicious gluten-free bread would fit well on a German-themed menu.
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
4.6 ounces millet flour (about 1 cup)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces potato starch (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
2 tablespoons brown sugar
1 tablespoon caraway seeds
2 teaspoons xanthan gum
1/4 teaspoon salt
1 cup drained Bavarian-style sauerkraut
1/2 cup drained sauerkraut liquid
2 tablespoons non-dairy buttery spread (such as Earth Balance), melted
2 large eggs, slightly beaten
How to Make It
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flours, potato starch, cornstarch, brown sugar, and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, sauerkraut, sauerkraut liquid, buttery spread, and eggs; beat at low speed until blended.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough reaches top of pan.
Preheat oven to 400°.
Bake at 400° for 38 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.