Gluten Free Casein Free Falafel Bread

This is a very flavorful, dense bread. I made 4 small round loaves.

1 1/2 cup almond milk (warm to 100 degrees)

2 tablespoons coconut sugar

3 tablespoons olive oil

1 tablespoon active dry yeast

2 1/2 cups Bobs Red Mill All Purpose Baking Flour

3/4 cup cornstarch

1/2 cup white rice flour

1/4 cup psyllium husk

1/4 cup amaranth flour

1 tablespoon xanthan gum

2 teaspoons cumin (less might be better, very flavorful!)

1 1/2 teaspoons kosher or sea salt (I used pink salt)

2 teaspoons dried chives

2 large eggs lightly beaten

1 teaspoon apple cider vinegar

16 ounce can garbanzo beans rinsed drained and chopped (I used a pastry knife)

Mix the warm almond milk, coconut sugar and olive oil, add the yeast and stir lightly. Set aside to make a sponge.

Mix the flours, Psyllium Husk, xanthan gum, cumin, salt and chives in the bowl of a stand mixer and whisk to combine ingredients well. Add the yeast mixture and turn the mixer on low. Add the eggs and apple cider vinegar. Mix to combine then turn the mixer to medium speed and mix for 4 minutes. Stir in the chopped chick peas.

Form into 4 balls (or one large loaf, 2 loaves, or rolls, whatever you prefer) with wet hands and place on a prepared cookie sheet　(2 per sheet to allow room for rising) and put in a warm place to rise until double in size.

Bake in 375 degree oven for approximately 40 minutes (depending on the size of the bread you are cooking. larger loaves take longer) until browned.