Everyday bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cooking oil; (125 ml) |
| ⅔ | cup | Sugar; (150 ml) |
| 3 | 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) |
Directions
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