I’ve experimented with a lot of bread recipes in the last few weeks (five to be exact).

And, at the encouragement of a reader, tried a combination of flours.

Settling on a 2 to 1 ratio of high protein flours to starches, my goal was to avoid making a door jam.

Millet and chickpea flour were ground from scratch, chosen for relatively neutral flavors.

Luckily, I already had tapioca starch and cornstarch on hand.

It’s definitely a bit dense, with a corn bread-like toothy-ness.  And it leaves a waxiness on the tongue that’s noticeable.

And, in the spirit of full disclosure, my bread cracked open on top.

Apparently, that’s normal for quick breads and can actually be a good sign.

I’m happy with the flavor and was just excited that it rose!

Millet Chickpea Flour Quick Bread
From Part-TimeHealthNut.com

Makes: 1 medium loaf, about 12 slices. Oven temp: 375 degrees F, Cook time:  40 mins, Baking Pan: 8.5” X 4.5”

• 1 and 1/2 cup millet flour*
• 1/2 cup chickpea flour*
• 2/3 cup tapioca starch (flour)
• 1/3 cup cornstarch
• 3/4 tsp. xanthan gum
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 4 eggs
• 1/4 cup unsweetened non-dairy milk
• 1/4 cup coconut oil
• 1 TBSP maple syrup
• 1 TBSP apple cider vinegar

*Grind your own flours in a coffee grinder or nut and seed grinder on a “fine”setting. I run mine through a fine mesh sifter or strainer before using it to remove unground bits and pieces.

Directions

• Preheat oven to 375 degrees F.
• Prepare an 8.5” by 4.5 “ baking pan by lining with parchment or tin foil and lightly greasing.
• In a large bowl, combine flours and starches, xanthan gum, salt, and baking soda.  Lightly sift using a sifter or fine mesh strainer to combine ingredients well.
• In a medium bowl, combine eggs, milk, maple syrup, and melted coconut oil.  I use an immersion blender or hand blender to whisk everything together well.  Add apple cider vinegar.
• Pour wet ingredients into the dry ingredients and stir to incorporate.  This creates a very thick sticky dough.  A  wooden spoon will stand up when inserted into the center of the dough.  Don’t over mix your dough.
• Scoop batter into baking pan.
• Bake for 20 minutes.  Rotate and bake another 20 until a toothpick inserted comes out clean.
• Let cool for 5 minutes on cooling rack.  Remove from pan and cool another 15 minutes before slicing.
• Cut into slices and store in the freezer, or store in the refrigerator and eat within the week.

Nutrition information: Serving Size: 1 slice, Calories: 215,Carbohydrates: 30.3g, Protein: 5.6g, Fat: 8.4g, Fiber: 3.2 g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.