Pineapple bread (gluten free)

Yield: 1 Servings

Measure Ingredient
1 cup Unsweetened dessicated coconut
1 cup Canned crushed pineapple and juice
4 larges Eggs
½ cup Honey
2½ cup Millet flour
1 teaspoon Sea salt
1 tablespoon Baking powder


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

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