Pumpkin Rice Bread

Another easy bread for people who cannot eat eggs, yeast, dairy products, yeast, corn or sugar. This is good for a non gluten bread product.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 1⁄3 cups  brown rice flour
• 3⁄4 cup buckwheat flour
• 3  tablespoons  rolled  millet
• 1  teaspoon bicarbonate of soda
• 2  teaspoons cream of tartar
• 1 1⁄2 cups  almond milk
• 1⁄4 cup  mashed pumpkin
• 1 -2  tablespoon honey

Directions

1. Combine dry imgredients in a bowl.
2. Blend liquid ingredients and mix into dry ingredients.
3. Stirring well.
4. Pour into lightly greased loat tin and bake in moderate oven (350 degrees C.) for approximately 35- 40 minutes or until the bread comes away from the tin.
5. Cool on a wire rack.
6. Wait until the bread is cold before slicing.