Pink Bread

first of all:

secondly, I have all this purple carrot juice that I don't feel like drinking --> Pink bread!

I made up a recipe, as follows:

1 c warm water

2.5 t yeast

2 T agave

put this stuff in a bowl (cracked a glass bowl doing this, darn)

and let the yeast foam for about 10 minutes

2 c millet flour

.5 c brown rice flour

1 T tapioca starch

1 t xanthan gum

mix it all up, dry and wet stuff

add purple carrot juice until the dough has enough liquid (and is also pink)

lots of: sumac, thyme, sunflower seeds, barberries, himalayan pink rock salt

(or whatever other spices appeal to you instead. I have a hunch that a cinnamon/cayenne/cardamom/goji berry bread would be damn tasty)

knead it all together, coat in olive oil, put it in a pan, covered, in a warm place

for an hour or more.

apparently gluten-free bread doesn't need to be kneaded a second time (or even

a first!) so when it has risen a bunch you can just shove it in the oven (375 deg./1 hr).

a tip I read is to put a skillet of water in the oven with the bread. I did this but not

until late, so I don't know if it worked, but the bread will dry out super fast, so I

recommend giving it a shot.

Let the bread sit in the pan to cool for a while before taking it out, and viola!

the result? delicious! Things to change: it's a little bitter, but I don't know whether

that is from the flours or the spices. I'll mess around next time.

mmmmmmm!