Cranberry Millet Bread

Source: Kathryn Przywara, The Food Allergy Kitchen Yahoo Group

1/2 c millet flour
1 1/2 c gf flour mix (I used Featherlight Rice Mix)
1 c sugar
2 tsp baking powder
1/2 tsp soda
2 tsp xanthum gum
1/3 c pineapple (or orange juice)
1/2 cup water
1 egg - well beaten or replacer (1 scant T EnerG egg replacer + 2 T
water)
2 Tbsp oil
1 cup coarsely chopped cranberries (fresh or frozen)
1 cup chopped nuts (optional)

Sift together dry ingredients.  Combine wet ingredients. Add all at once to
dry ingredients and stir until well combined. Add cranberries. Pour
into well greased loaf pan. Bake @ 350F for 45-50 minutes.