Millet Oatmeal (Sandwich) Bread

1 c. brown rice flour
1/2 c. oat flour (can pulverize oats to make this)
3/4 c. millet flour
1/3 c. arrowroot (can substitute cornstarch if necessary)
1/3 c. sweet rice flour
1/4 c. flax seed meal
1 T. xanthan gum
3 eggs
1 tsp. vinegar
1 T. molasses
3 T. brown sugar
1 1/2 tsp. salt
4 T oil
1 c. hot water

To Proof Yeast:
1/4 c. hot water
1 T. yeast
1 tsp. sugar

Heat your water for proofing the yeast. In a small prep bowl, stir together your yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes.

In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and oil.

Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add 1 cup water to achieve the right consistency of the batter. The dough should be like very stiff cake batter.

Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.

Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees.

Oatmeal (Blender) Waffles

3 c. oatmeal (or oatmeal flour)
2 tsp. baking powder
1/2 tsp. salt
4 eggs*
2 c. water*
2 T. oil
2 T. honey
1 tsp. vanilla

Put oatmeal in blender and pulse until ground into a flour. Add rest of ingredients and mix until well blended. Pour by 1/2 cups onto well greased waffle iron. (May need to add more milk as it thickens. You will probably need to reapply cooking spray to waffle iron to prevent sticking.)

*Original recipe called for two eggs, 1/12 c. milk.

Arrowroot Cookies

4 T. oil
1/2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
1 c. G.F. flour
1/2 c. arrowroot flour
1/2 tsp. baking powder
1/4 tsp. salt

Stir all ingredients together. Drop onto greased cookie sheet. Bake at 350 degrees for 10 mins.