Title: Pineapple Bread (Gluten Free)
Categories: None
Yield: 1 Servings

--------------------------------NORMA WRENN--------------------------------
1 c Unsweetened dessicated
-coconut
1 c Canned crushed pineapple and
-juice
4 lg Eggs
1/2 c Honey
2 1/2 c Millet flour
1 ts Sea salt
1 tb 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