Gluten-Free Millet & Amaranth Bread
1 cup plain yoghurt or buttermilk
¼ cup olive oil
1 tbsp honey
1 ½ tsp active dried yeast
¼ cup warm water
2 eggs or egg replacer
1 cup millet flour
1 cup amaranth flour
½ cup chickpea flour
Combine yoghurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yoghurt mixture and blend.
Beat in eggs add flours and beat well.
Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes.
Bake at 190 C for 40-45 minutes or until done.
Cool before cutting.