Lew's Garbanzo Bean & Rice Quick Bread Recipe - No Dairy, Eggs, Gluten, Sugar, Wheat, or Yeast

• 2 & 1/4 cups Garbanzo Bean Flour (if not available locally - Bob's Red Mill Garbanzo Bean Flour online)
• 3/4 cup Whole Grain Brown Rice Flour (if not available locally - Bob's Red Mill Whole Grain Brown Rice Flour online)
  
• 1 & 1/2 teaspoons Baking Soda
• 1 & 1/2 cups Unsweetened Organic Soy Milk - add 1 tablespoon + 1 & 1/2 teaspoons of lemon juice & let sit 15 minutes to thicken up (Edensoy or Westsoy)(substitute for buttermilk - 1 teaspoon lemon juice for each 1/3 cup Unsweetened Organic Soy Milk) (Rice milk will not work well. Since soy milk has much more protein, it will thicken better.)
• 2 tablespoons + 2 teaspoons Lecithin Granules - add 6 tablespoons + 2 teaspoons of extra light olive oil and stir until the granules dissolve (substitute for about 3 eggs)
• 2 teaspoons Organic Vanilla Extract (Alcohol Free is much better)
• 2 teaspoons Organic Cinamin
  
• 2 teaspoons Celtic Sea Salt
• 2 tablespoons + 2 teaspoons Xylitol*
  

*Xylitol is a Natural & Safe Sugar Substitute*

NOW Xylitol - 8 oz. - at the Lowest Price on the Net

Makes 1 large loaf. Lightly grease a 9" x 5" x 2-3/4" bread pan with extra light olive oil. Bake at 350 degrees for 40 to 45 minutes. If you put your bread in the refrigerator, it will lose it's freshness faster then leaving it out. If you want to keep it longer than 2 days, slice & freeze in separate freezer bags within 24 hours, but allow it to cool first.