Low Fodmap, gluten free, bread my friends can eat

I finally figured out a recipe for an actually tasty gluten free bread. One variant calls for eggs, the other is vegan, using flax eggs instead.

I do all the mixing by hand.

Dry ingredients
• 1 cup millet flour
• 1 cup tapioca starch
(corn starch or potato starch also works, but I have friends who are allergic to either corn or potatoes)
• 1/2 cup quinoa flour
• 1/2 cup brown teff flour
• 1/4 cup sorghum flour
• 1/4 cup fresh ground flax meal
• 1 Tbs xanthan gum
• 1 1/2 teaspoons salt

Wet ingredients
• 3 eggs
(NOTE: for vegan variant can substitute 3 flax eggs;
1 flax egg = 1 Tbs flax + 3 Tbs water, mixed and chilled
in the fridge for 10 minutes or longer)
• 3 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

Yeast-proofing ingredients
• Just under 1 cup hot (110-115F) water (I pour 1 cup and then remove 1 Tbs)
• 3 Tbs maple syrup
• 2 1/2 teaspoons dry active yeast (instant yeast seems to work equally well)

Equipment:
• Baking sheet
• Candy thermometer
• Cooling rack

Steps:
1) Combine dry ingredients in a large bowl and mix
2) Combine wet ingredients in a smaller bowl and mix
3) Combine proofing ingredients and let proof for 7 minutes (set a timer)
4) After the 7-minute proof, mix all ingredients until uniform, shape into a loaf on an oiled baking sheet
5) Start oven preheating to 375F
6) Let loaf rise for 30 minutes in a warm place (I use the stove top so that it gets the oven heat from the vents; if your setup is different, you might need a longer rise)
7) Bake until center of loaf is 200F to 210F is great (about 55 minutes)
8) Allow loaf to completely cool on cooling rack before slicing

Notes:
* Like most gluten free bread, this will come out pretty crumbly. It slices better with a chef's knife or other non-serrated kitchen knife than with a bread knife.
* I've had pretty good results coating the outside of the loaf with the residual contents of the wet ingredients bowl
* The dough is a bit wetter and stickier when real eggs are used than when flax eggs are used
* I once tried the real egg version without xanthan gum; the result was a liquid batter, which I poured into a loaf pan; the result was satisfactory, and was actually less crumbly, but it was not as sweet as usual, which suggests to me that the fermentation went further. NB: if you don't have xanthan gum on hand you *need* a loaf pan

(This recipe is modified from: http://www.allergyfreealaska.com/2012/03/12/gluten-rice-free-multigrain-bread/)