"Uhmmm...UHMMMM" was all Miki could say the minute the bread came out of the oven. Surprisingly, she waited for it to cool and then was in heaven. This was her snack before dinner. She's 'dough' eyed...
What she didn't know was that she was eating a high protein snack. The flours in the bread include GARFAVA Flour. This is a combination of ground GArbanzo beans, otherwise known as chick peas, and FAVA beans.
SORGHUM is a grain and like the other flours, they were tracked down at a local healthfood store.
CORNSTARCH is a refined starch, and if necessary, may be replaced with Arrowroot powder.
TAPIOCA FLOUR comes from the cassava plant root. It has a velvety texture and makes breads more chewy.
XANTHAN GUM is derived from corn. It is used as a thickener and emulsifier. It is said to improve the texture of breads, but you will probably see it listed on salad dressing labels because it is also a good binder and thickening agent for liquids.
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