If you like foccaccia bread, here's a good recipe:
First, make a basic "Bread Flour Mix" - I like to premake a bunch of this to use for just about everything, and then I seperate it into ziplocs and put in freezer.
2 cups Millet flour
1 cup each of sorghum flour, cornstarch, potato starch, and tapioca starch
Now for the foccaccia recipe:
1 1/2 Cups of "Bread Flour Mix"
1 tsp Xanthan gum
1/2 tsp salt
1 T sugar
1 packet (1 1/4 oz) dry quick-rise yeast granules
1 tsp olive oil
3/4cup plus 1 T water, heated to 110 degrees
Instructions: 1. Spray an 8 or 9 inch round cake pan with baking spray and lightly dust with cornmeal or polenta. 2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water and olive oil into mixing bowl. Mix well until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes. 3. Spoon dough into prepared pan and spread it out to the sides with a spatula. Cover with a light cloth and let rise in a warm place (about 80 degrees F) for about 40 minutes. Bread should be approximately double in height. 4. Place rack in lower third of oven. Preheat oven to 400F while bread is rising. 5. Sprinkle the top of the bread with olive oil, fresh rosemary and sea salt or else a pesto (this is my personal favorite). 6. Bake bread for about 20 minutes, about 15 minutes for a 9 inch bread. Remove bread from pan and cool on a rack for 15 min, slice and serve.
Suggestions: I typically make 2 of these at a time, cut each one in half. I then wrap the first 1/2 in saran wrap and foil and put in fridge (will keep about 4 days). I then wrap the other halves with the saran wrap and foil and put them in the freezer to use later. I slice in half and make sandwiches out of it, or it's great with as a side for salad. GOOD LUCK!