Gluten Free Bean Bread

1 1/3 C warm water ( 110-115 degrees)
3 eggs ROOM Temp. ( soak in warm water for 15 minutes)
3 T olive oil
1 tsp vinegar
1.5 T honey
1/2 cup onion puree
1 1/2 tsp salt
1/2 C dry milk
1 1/2 cup brown rice flour
1/4 C 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 tsp Xantham Gum
4 1/2 tsp rapid rise yeast
2-4 T poppy seeds

• we have made 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.

Add all wet ingredients to bread pan, then add dry. We grind all our “flours” fresh using our handy Sumeet grinder. We need to use a spatula and “help” with the mixing phase. Bake for 1 hour.

This is a hearty, full of fiber, complete protein gluten free bread. It is still dense and needs to be toasted for optimal taste.

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.