Carrot Millet Bread

1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup white rice flour
1/4 cup sweet rice flour
1/4 cup quinoa flour
1 tsp salt
2 teaspoons xanthan gum
1 package yeast
1 tsp sugar
2/3 cup warm water
2 tbs cooking oil
3 eggs
1 cup carrots, grated
1 tbs lemon juice

Combine the flours, salt, and xanthan gum in a mixing bowl. In a larger bowl, proof the yeast in the warm water with the sugar. Add the eggs, oil, carrots and lemon juice to the yeast and mix in with electric mixer. Mix in the dry ingredients and beat a few minutes until smooth. Pour into bun pans or a loaf pan and let rise until nearly doubled. Bake at 350 degrees F for 35 to 40 minutes (for loaf) or until done. Should be golden brown on top. Adapted from a recipe in Soups, Stews & Quickbreads by Jan Thomson, 1998.