Millet Barley Bread
|Plain gelatin||2 Teaspoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Millet flour||2⁄3 Cup (10.67 tbs)|
|Barley flour||1⁄2 Cup (8 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Safflower oil||2 Teaspoon|
|Arrowroot baking powder||1 Teaspoon|
|Eggs||2 , separated|
|Liquid lecithin||1⁄4 Teaspoon|
Stir gelatin into water.
Combine in a large mixing bowl flours, carrots, honey, oil, salt, and baking powder.
Beat egg whites to soft peaks.
Without cleaning beaters, beat egg yolks until thick and lemon colored.
Heat gelatin water to boiling.
Add lecithin and stir into flour mixture.
Add the egg yolks.
Gently fold in the egg whites.
Spoon into 8 x 4-inch pan, well greased and then lined with greased brown paper.
Bake at 350° 35-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean (do not undercook).
Cool in pan on a wire rack 10 minutes, turn out and remove paper.