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astray recipes: Pineapple bread (gluten free)

astray recipes: Pineapple bread (gluten free)

In a large mixing bowl combine the coconut and pineapple. Add the eggs and honey and beat until light either with an electric mixer or a wire whisk. Combine millet flour, salt, and baking powder, blend thoroughly with the pineapple mixture, and let the batter stand 15 minutes. Preheat the oven to 325 degrees. Butter well a 9-inch loaf pan. Stir batter and pour into the pan. Bake 1 hour, or until the bread tests done. Source: America’s Bread Book, Mary Gubser; Williams Morrow ISBN 0-688-11608-6 Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998

[From: astray recipes: Pineapple bread (gluten free)]

Category: Recipes


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