Recipe - Everyday Bread

One half cup Cooking oil; (125 ml)
2/3 cup Sugar; (150 ml)
3 Eggs
1 cup Carrots; Shred, Raw, (250
Ml)
2 teaspoon Baking powder; (10 ml)
1 teaspoon Baking soda; (5 ml)
One half teaspoon Salt; (2 ml)
1 teaspoon Cinnamon; (5 ml)
1 One fourth cup Cornstarch; (315 ml)
One fourth cup Potato flour; (60 ml)
1/3 cup Milk; Or Juice, (75 Ml)
One half teaspoon Lemon extract; optional,(2
ml)

Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients
and milk/juice alternately to oilsugaregg mixture. Add lemon extract.
Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into
greased 51/2"x91/2"x4" (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F
(180 C) for 5560 minutes, or until cake tester comes out clean. Cool 15
minutes, then remove from pan. Place on rack and cool completely.

Variation: Substitute Three fourths cup finely crushed, drained unsweetened pineapple
for carrots and reduce sugar to
One half cup.

wheat free, yeast free (From the Food Allergy Cookbook)

From: kupstas@io.cs.unc.edu (Eileen Kupstas)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Food Allergy Cookbook