Everyday bread

Yield: 1 Servings

Measure Ingredient
½ cup Cooking oil; (125 ml)
⅔ cup Sugar; (150 ml)
3 \N Eggs
1 cup Carrots; Shred, Raw, (250 Ml)
2 teaspoons Baking powder; (10 ml)
1 teaspoon Baking soda; (5 ml)
½ teaspoon Salt; (2 ml)
1 teaspoon Cinnamon; (5 ml)
1¼ cup Cornstarch; (315 ml)
¼ cup Potato flour; (60 ml)
⅓ cup Milk; Or Juice, (75 Ml)
½ teaspoon Lemon extract; optional,(2 ml)

Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients and milk/juice alternately to oil-sugar-egg mixture. Add lemon extract.

Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into greased 5-½"x9-½"x4" (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F (180 C) for 55-60 minutes, or until cake tester comes out clean. Cool 15 minutes, then remove from pan. Place on rack and cool completely.

Variation: Substitute ¾ cup finely crushed, drained unsweetened pineapple for carrots and reduce sugar to ½ cup.

wheat free, yeast free (From the Food Allergy Cookbook) >From: kupstas@... (Eileen Kupstas) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Food Allergy Cookbook

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