Recipe - Pineapple Bread (Gluten Free)

NORMA WRENN
1 cup Unsweetened dessicated
coconut
1 cup Canned crushed pineapple and
juice
4 lg Eggs
One half cup Honey
2 One half 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 9inch 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
0688116086
Posted to MCRecipe Digest by Brenda H. Alcorn Date: Friday, February 13,
1998 9:07 PM on Feb 13, 1998