The good thing about this recipe is that I substituted Garbanzo Bean Flour with Millet Flour. Millet has so many nutritional properties in it. One of the benefits is that it helps heal the lining of the digestive tract. Millet Flour is hard to find, though. You can buy it in bulk at Bread Becker's in Woodstock, Georgia and grind it yourself with a grain mill or go to the World Farmer's Market in Dekalb where you can get it already ground up for you. If you are in desperate need of some, let me know and I can sell you some of what I have since I keep a large supply in stock at all times. If you tend to have digestive issues, you will probably love this recipe!
If you can't do milk, you might be able to do goat's milk. That is why I use Powdered Goat's Milk by Meyenburg from Vitamin Shoppe in Buford. If you can do milk, substitute Dry Milk for the Powdered Goat's Milk or stick with the Powdered Goat's Milk for all the nutritional properties that are in it.
Ingredients
Liquid Ingredients
3 Eggs, Slightly Beaten
1 Tsp. Cider Vinegar
3 Tbs. Olive Oil
1 1/3 Cups Water
1/4 Tsp. Maple Syrup
Dry Ingredients
1 Cup Millet Flour
1 Cup White Rice Flour
1/2 Cup Tapioca Flour
1/2 Potato Starch
4 Tsp. Xanthan Gum
3 Tbs. Sucanant (Brown Sugar Substitute)
1 1/2 Tsp. Salt
1/2 Cup Powdered Goats Milk
2 1/4 Tsp. Active Dry Yeast
Directions
1. Combine liquid ingredients; Pour carefully into Bread Maker's Baking Pan.
2. Measure dry ingredients; Mix well to blend. Add to baking pan.
3. Carefully seat pan in breadmaker. Select Normal/White cycle; Start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle.
4. Remove pan from the machine when back cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing. To keep it fresh, once the bread has cooled, wrap it in saran wrap and then in aluminum foil. Enjoy!
