FOR MORE, SEE GLUTEN-FREE GOODIES
• 2 tablespoons ground chia seeds
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 cup warm water (110-115 F), divided
• 2/3 cup millet flour, plus more if needed
• 1/2 cup garbanzo bean flour
• 1/4 cup tapioca flour
• 1/3 cup cornstarch
• 1/3 cup potato starch
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon fine salt
• 1 tablespoon unsalted butter, melted
• 1 tablespoon poppy seeds, optional
1. Grease inside of long French baguette pan with vegetable oil or softened butter; set aside.
2. Combine chia seeds, yeast, sugar, and 1/2 cup warm water in bowl of stand mixer fitted with paddle attachment, and mix well. Set aside for about 10 minutes while yeast proofs.
3. Combine flours, cornstarch, potato starch, xanthan gum, and salt in mixing bowl, and whisk to blend.
4. When yeast mixture looks frothy, add remaining warm water and melted butter, and mix well. Add dry ingredients, and beat at medium speed until combined. Increase speed to high, and beat 3 to 5 minutes more, or until dough is consistency of drop biscuit dough. Add more millet flour, 1 tablespoon at a time, as necessary.
5. Scrape dough evenly into prepared pan, forming into long line. Cover pan loosely with oiled plastic wrap or damp towel, and allow dough to rise in warm spot for 1 hour, or until doubled in bulk. Sprinkle top of loaf with poppy seeds, if desired.
6. Place oven racks in middle and lowest positions. Place rimmed baking sheet on lower rack and pizza stone on upper rack. Preheat oven to 400 F toward end of rising time. At same time, bring kettle of water to boil, and have spray bottle of water handy.
7. Pour 1 cup boiling water from kettle into heated sheet pan, and slide bread pan on top of heated pizza stone. With spray bottle, spray walls of oven with water. Close oven door and wait 30 seconds, then open oven door and spray oven walls again.
8. Bake 20 minutes. Cover loosely with aluminum foil, and continue baking for additional 20 to 25 minutes, or until top is golden brown, sounds hollow, thumps when tapped on bottom, and reaches internal temperature of 200 F on instant-read thermometer. Remove bread from oven and allow to cool 30 minutes before slicing.
NOTE: The bread is best the day it is baked, but it can be stored, tightly covered with plastic wrap, in the refrigerator for up to 2 days.