Gluten-free Bean Bread

Category	Breads
Classification	Gluten-free
Added By	Phyllis Watson
Added On	Sat Mar 24 14:19:22 UTC 2007
Prep Time	depends on how fast you work
Yield	1 good size loaf
Source	John and Heidi
Comment	This is a hearty, full of fiber, complete protein, gluten-free bread. It is dense and needs to be toasted for optimal taste.

Ingredients

1 1/3 cups warm water (110-115 degrees)
3 ROOM temperature eggs (soak in warm water for 15 minutes)
3 tablespoons olive oil
1 teaspoon vinegar
1 1/2 tablespoons honey
1/2 cup onion puree
1 1/2 teaspoons salt
1/2 cup dry milk (see comment below)
1 1/2 cups brown rice flour
1/4 cup potato starch
1/2 cup ground flax seed
3/4 or 1 cup millet flour *
1 1/4 or 1 cup pinto bean flour *
1 teaspoon Xantham gum
4 1/2 teaspoons rapid rise yeast (for bread machine)
2-4 tablespoons poppy seeds

Directions

* We have made the bread with more or less millet flour and pinto bean flour. Both worked ok. I think more millet made it a bit lighter.

We use a Breadman bread machine with a gluten-free setting.

To use the bread machine, add all the wet ingreadients to the pan, than add dry. We grind all our "flours" fresh using our handy Sumseet grinder. We need to use a spatula and "help" with the mixing phase.

Bake for 1 hour.

For the dairy-free crowd, I think you could substitute some protein powder for the milk.

We are also considering making a "sweet version" and substituting applesauce for the onion.

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