| Description | The gluten, yeast, corn, dairy, soy and rice free bread offers the same excellent texture, a high fiber and protein content, as well as, a slightly more fruity and nutty taste. This breads hopes to address even more food allergies or sensitivities; the sorghum has been replaced with millet because sorghum does trigger a similar allergic reaction to corn for some people. There is growing evidence that honey can aid digestion and in this bread a small amount of crystallized honey is used.
The yeast free bread is a breeze to prepare. Just blend the wet and packaged dry ingredients and pop in the oven for 70 minutes. Stays fresh for several days and freezes well.
Ingredients
Tapioca flour, arrowroot, chickpea flour, pinto bean flour, potato starch, millet, Montina (Indian rice grass, also named perennial bunch grass, achnatherum hymnodies), crystallized honey, Xanthan Gum, salt, cream of tartar and baking soda.
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