Who needs wheat for a grainy bread?

• I have gotten several requests for gluten free recipes. I am just getting used to the idea of wheatless eating so I don't make many such meals.
• Gluten free has become the new thing. Some people really need to ban wheat from their diet (those with Celiac Disease and those with Chronic Fatigue Syndrome, for example). A lot of others are just trying to eat gluten free as a way to lose weight, though I have my doubts about whether that really works. And some people are looking for something new.
• When I started looking into these recipes, I had no idea how prevalent wheat was in our diets. It's in everything...often used as a binder.
  When I saw this recipe, I thought it might be a little less dry than I imagine most gluten free must be. Milk and butter and eggs should combine for a pretty tasty loaf.
• This is an easy loaf and so tasty. Give it a try.
• Gluten Free Whole Grain Bread
• 3 cups of gluten-free whole grain flour
• 1/4 cup of milled flax
• 2 tablespoons of sugar
• 2 teaspoons of instant yeast
• 1 1/2 teaspoons of baking powder
• 1 1/4 teaspoons of salt
• 1 1/4 teaspoons of xanthan gum
• 1 cup of warm milk
• 2 tablespoons of oil 
• 3 large eggs

• Mix the flour, milled flax, sugar, yeast, baking powder, salt, and xanthan gum in a bowl. 
• Pour the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat them well.
• Blend in the dry ingredients a little at a time, beating for a minute and scraping the bottom and sides of the bowl after each addition.
• After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.
• Cover the bowl, and let the batter rise for 1 hour.
• Scrape down the bottom and sides of the bowl. Beat the batter for about a minute.
• Grease a loaf pan and scoop the dough into it. Make it a little higher on the top.
• Cover the pan with a damp towel and set it in a warm place to rise until the loaf barely crowns above the rim of the pan. This should take about an hour.
• Toward the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, until it's golden brown.
• Tent the loaf with foil the final 10 to 15 minutes of baking, to keep it from getting too dark. 
• Remove the bread from the oven, turn it out of the pan, and cool it on a rack.