Wednesday, January 28, 2009

Sal Picon

This meal is a great way to use up any leftover roast beef or brisket. It tastes great with either beef or chicken.

Sal Picon

8-10 Chicken Tenders cooked and shredded
(Can be done in the crockpot with chicken bullion (GF) and cumin-just a sprinkle)


2-3 pounds of beef cooked and shredded
(Can be done in crockpot with GF Beef bullion )

Add the following to you cooked meat of choice:

1/2- 3/4 cup Italian dressing
To taste:
Green onions
You want a ‘slightly wet’ mixture.

Get a corn tortilla warming on a griddle, sprinkle some cheese on it and then add a spoonful of the meat mixture. Fold in half. Toast both sides and serve with sour cream and avocado’s.

I replaced the jalapenos with green chilies, and used a half a can of petite diced tomatoes and only ½ cup of dressing.

Chili and Rice

This is one of my lazy, can't think of anything else to serve for dinner recipes. It's very quick and easy.

4 C Cooked rice

2 cans GF chili ( I use Hormel chili with beans)

Grated cheese

Spray a baking dish with nonstick spray. Layer half of the rice, chili and cheese and repeat. Cover with a lid or tinfoil and cook in oven at 350 degrees or until heated through. Serve with a veggie or salad.

White Chicken Chili

I am a huge fan of soup when it is cold outside and yesterday was one of those days. When I googled this recipe, I found many variations. I just went through and picked out the ones that I had the ingredients for and then made up my own. I kept it very simple so the kids would not complain. It worked because they all had seconds!

5-6 chicken tenders cooked and cubed
2 cans Chicken broth
2 cans Northern White Beans rinsed and drained
1/2 can diced Green Chilies
1 tsp minced garlic
1 tsp ground cumin
Oregano (I just put in a few pinches)
Sour Cream
Grated Cheese
Tortilla Chips

I browned my chicken and then cubed it. Add chicken, green chilies, broth and seasonings to crockpot. Cook on low for three to four hours. This is really just to let everything simmer together. One hour before you want to serve it, add beans. Right before serving add sour cream. I added about 1/2 -3/4 Cup, it's really however much you want. Serve with grated cheese (I used Colbyjack) and tortilla chips. This generously served all five of us and one bowl of leftovers for Jon's lunch.

Saturday, January 24, 2009

Sloppy Joes

I guess Jon is getting very tired of nachos and tacos on Saturdays because next thing I know, he is in the kitchen making a loaf of bread and browning up some beef. This boy was in the mood for some man sandwiches...sloppy joes. He did a great job. This recipe is very much a 'to taste, smell and look' kind of recipe.

2lbs browned, rinsed and drained beef
Ketchup and BBQ sauce
Brown sugar
Onion Salt
Lemon juice-just a quirt
Vinegar-just a little
Mustard-just a squirt

Let simmer. Serve on GF bread (recipe located under Breads) or buns with cheese. We like Provolone.

Friday, January 23, 2009

Cheesey Garlic Breadsticks! I had forgotten how much we loved the taste of these breadsticks. We made pizza tonight, so I took a chunk of the dough and placed it on a seperate stone. (I spread it out just like I would for the pizza) Cover it with greased wax paper and let it rise until double in size. Cook in oven at 400 degrees until light golden brown(mine took 15 minutes), pull it out and spread the garlic mixture on it and then sprinkle some monzarella cheese on top, then place it back in the oven just long enough to melt the cheese. My only complaint is that there wasn't enough!
I used the Pizza dough recipe (Label: Main dish) for the breadsticks. Since I was only making a very small batch of breadsticks, I halved the recipe and still had more than enough garlic mixture.

Mix together:

Butter 1/4 C
Mayonnaise 1/4 C
Parmesan Cheese 1/4 C
Garlic powder 1/4 tsp
Parsley Flakes I just sprinkle in enough to give it some color
Shredded Cheese Your choice, I used monzarella

Bake @ 400 degrees for about 15 minutes
Then again just long enough to melt the cheese

**This amount here generously covers the size of a cookie sheet**

Thursday, January 22, 2009

Soft Batch Cookies

This recipe comes from We really like them and they are moist.

Soft Batch Cookies

1 c. margarine
3/4 c. packed brown sugar
1/4 c. sugar
1 (3.4 oz) pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. featherlight mix
1 tsp xanthan gum
1 tsp baking soda
1 c. chocolate/butterscotch chips
1 c. chopped walnuts (optional)

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla. Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture. Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet. Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.

Wednesday, January 21, 2009

Chicken Caesar Taco's

This is a recipe that unfortunately my kids don't like near as much as Jon and I do. It is very easy to make and has lots of flavor. It is served cold and can be eaten as a main dish served in a taco shell, or it makes a great salad. This recipe came from my sister, Michelle. Thank you!

Chicken Caesar Taco's

5-6 Chicken tenders cooked and cut into pieces
10 oz of Romaine lettuce chopped up (5-6 leaves, who knows how much 10 oz is?)
2 cups of cheddar cheese (divided into 2 one cup amounts)
1 diced Avocado
1 can of diced green chiles
1/2 cup of can black beans (drained & rinsed)
1/4 frozen corn (thawed)
1/3 C of Caesar salad dressing
¼ C taco sauce (medium, and I use just a drizzle of it or it is too hot for my liking!)
12 Taco shells warmed
2 cups of diced tomato (optional)

Combine chicken, 1 cup of cheese, avocado, chiles, bean & corn in a large bowl.
Combine taco sauce & Caesar dressing into a small bowl, mix well and add chicken mixture and then mix in you salad greens.
Fill each taco with mixture & add additional cheese & tomato to your liking

Tuesday, January 20, 2009

Sour Cream Banana Bars

I am a huge fan of banana bread. Unfortunately, I have yet to try a recipe that works well. This sour cream banana bar recipe is a great one in the meantime. It is not a loaf, rather a sheet cake treat! It is so moist and tastes yummy.  Let it cool slightly and then spread a browned butter frosting on top. Serve up and enjoy! This recipe came from my cousin, Kristy.

Sour Cream Banana Bars

1 ½ c. sugar
1 c. sour cream
½ c. butter, softened (or substitute ¼ c. butter and ¼ c. applesauce)
2 eggs
1 ½ c. mashed bananas (3 large)
2 tsp. vanilla
2 c. GF flour (featherlight or sorghum/cornstarch mix)
1 tsp. salt
1 tsp. xanthan gum
1 tsp. baking soda
½ c. chopped nuts (optional)

Mash bananas in large mixing bowl. Add sugar, butter, applesauce, sour cream, and eggs. Cream together. Add the rest of the ingredients and mix well. Grease and flour 15 ½ x 10 ½ x 1” pan (deep cookie sheet). Spread batter in pan. Bake at 375 degrees until light brown (20-25 minutes). Mine takes closer to 30-35 minutes. Cool slightly. Frost with Browned Butter Frosting.

Browned Butter Frosting
¼ c. butter
2 c. powdered sugar
1 tsp. vanilla
3 Tbsp. milk

Heat butter over medium heat until delicate brown. Mix in sugar, vanilla, and milk. Beat until smooth.

Sunday, January 18, 2009

Cinnamon Graham Crackers

This past December being our first Gluten Free Christmas brought many challenges. All the potluck parties, the cookies and non other than the graham cracker gingerbread houses the kids make at school. Talk about feeling bombarded! We survived and will be better prepared for next year! This recipe is for Cinnamon Graham Crackers. We have made them just to have for a snack at the park and better yet, we have used them to make Smores when we went camping this summer. When making them for crackers, I roll it out very thin. The dough will rise slightly while baking. When I made the gingerbread house, I rolled the dough out thick. Cook it as a whole on the cookie sheet and a few minute before it is done, pull it out and cut out your house shapes. Return to the oven to finish cooking. All in all, I was very excited with how well the gingerbread houses turned out.
I received this recipe from a Cousin. Her and I have adapted it to work with the flours we already had at home. They turned out great! The changes can be found in red at the bottom of the recipe. I tried to find Mona's link on the internet, but found that it is down.

Mona’s Cinnamona Grahams
3 c. + 2 Tbs. Mona’s Multi Mix
1 tsp. salt
1 tsp. cinnamon
1 Tbs. baking powder

¾ c. butter
¼ c. honey
1 c. brown sugar
1 tsp. pure vanilla
½ c. water

In a large bowl, beat butter, honey, sugar, and vanilla.

In a separate bowl, blend Mona’s Multi Mix, salt, cinnamon, and baking powder. Stir this into the creamed mixture alternately with the water, using just enough water to hold the dough in a soft yet firm ball. Divide in two, wrap in plastic wrap and refrigerate at least one hour. (Don’t do it too long or it is hard to roll out)

Roll out half of the dough on a piece of parchment paper which has been cut to fit on a cookie sheet, sprinkling with GF flour to keep from sticking. Roll out to 1/8 inch thickness, to fit exactly over paper.

Transfer the paper covered with the dough carefully onto cookie sheet. Cut into 2 inch squares and prick each several times with the tines of a fork. Bake at 325F for about 30 min.(Check at 20 min.) Remove squares from the outer edges if they are getting too brown. Cool on rack and store on counter top in airtight container.

***Mona’s Multi Mix contains: brown rice flour, white rice flour, tapioca starch, sorghum flour, potato starch, xanthan gum.
**So in this recipe I used 2 ½ c. + 2 Tbs. Feartherlite flour mix, ½ c. bean flour, and 1 ½ tsp. xanthan gum. The featherlite flour mix can be found under Flour in the label section on the right hand side of the blog.


One of our family traditions is to have either pancakes or waffles on Sunday for breakfast (sometimes we have it for dinner during the week too!). We tried this recipe and couldn't tell the difference from our old Belgian waffle recipe. This is actually what we used during the transition of not having bread for sandwiches anymore. I have a waffle iron that is heart shaped and cooks the waffles a little thinner. The heart seperates into five smaller hearts. It worked perfect for sandwiches for school lunches.

This recipe comes from I have also posted the recipe for their pancake recipe which we use all the time.

3 eggs separated
scant ¼ c. sugar
1 ¾ c. milk
½ c. oil
2 c. featherlight mix
1 tsp. xanthan gum
½ tsp. salt
1 Tbs. baking powder

Beat egg whites until stiff. Slowly add sugar, until the whites form soft peaks. Beat together egg yolks, milk, and oil. In another bowl, mix featherlight mix, xanthan gum, salt, and baking powder. Mix milk mixture into flour. Fold the resulting mixture into the egg whites. Bake on a hot waffle iron. Keep waffles in a warm oven (with the door cracked open) until you are ready to eat. Any leftover waffles may be placed in Ziploc bags and frozen. They may then be reheated in the toaster.


2 c. featherlight mix
1 tsp. xanthan gum
5 tsp. baking powder
1/2 tsp salt
2 1/2 Tbs. sugar
2 c. milk
5 Tbs. oil
2 eggs

Mix dry ingredients. Mix wet ingredients. Mix both together. Cook!

Friday, January 16, 2009


Never fear another birthday party again. These are so yummy! A friend of mine made these and shared with us. I had to make some more right away. It can make a yellow cake or a white cake. These are the white cake version. The recipe comes from

Yellow cake

6 TBS butter or ¼ C oil
1 C sugar
2 large eggs
1 TBS grated lemon peel
1 C white or brown rice flour
6 TBS potato starch
2 TBS tapioca flour
1 tsp xanthan gum
¼ tsp baking powder
¼ tsp baking soda
1/3 tsp salt
¾ C buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice or soy) to = 3/4 C
1 tsp vanilla
Cooking spray

• Preheat oven to 325°. Coat a 9x5 inch loaf pan or two 5x2 ½ inch pans with cooking spray. (The cake rises better in smaller pans) Set aside.
• Using an electric mixer, cream together oil, sugar and eggs on medium speed until thoroughly blended. Add grated lemon peel.
• In medium bowl combine flours, xanthan gum, baking powder, soda and salt.
• In another bowl combine buttermilk and vanilla.
• On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk. Beginning with the dry ingredients and ending with the dry ingredients. Mix just until combined.
• Spoon batter into pan(s). Bake in preheated oven until top is golden brown and toothpick comes out clean. For 9x5 pan, cook 50-55 minutes. For 5x2 ½ pan, bake for 35-45 minutes.
• Remove from oven and let cool in pan for 5 minutes. Then remove from pan and cool on wire rack.

To make cupcakes, bake 12 cupcakes for 20-25 minutes or until done. To make a layer cake, bake two 8-inch round pans for 30 minutes. Line the pans with parchment paper and lightly spray with oil for easy cake removal.

**For a white cake, substitute 3 large egg whites for the two eggs.

Thursday, January 15, 2009

Three Cheese Chicken Penne Pasta

I found this recipe on the Kraft webpage. I used GF brown rice noodles from Trader Joe's. I love Trader Joe's noodles the best. They cook up great and they reheat very well.

1-1/2 cups GF penne pasta, uncooked ( I used curly noodles because that is what I had)
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.


, deFor the love of Oreo's! These are fabulous. I have tried making these two ways. The first was to cut out the cookies before cooking. I floured (GF flour) a piece of wax paper, rolled out the dough and placed another sheet of wax paper on top and then cut out the cookies. After baking them I frosted some and froze some for a later time. You can make these for any occasion and change the color of your frosting to coordinate to the event...Red for Valentine's Day, Orange for Halloween or Green for St. Patrick's Day.

The second way I have made these (finished product pictured below) is to just roll out the dough on parchment paper covering the bottom of a jelly roll pan or cookie sheet. Then cooking the dough just slightly under the instructed cooking time. At that time I pull the pan out and cut out cookie shapes as quickly as possible, then place them back in the oven to finish baking. What do I do with the scraps you might ask? Bag them up and crush them into smaller pieces and now you have oreo cookie chunks to add to your ice cream! I made these for the kids holiday class party instead of making GF gingerbread dough. They were a huge hit.
This recipe came from
1 ¾ c. margarine
1 large pkg. instant chocolate pudding mix
1 ½ c. sugar
2 eggs
2 tsp. vanilla

4 c. featherlight mix
¾ c. special dark cocoa powder
1 ¾ tsp. xanthan gum
¾ tsp. baking powder
1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.

Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 ¾ inch in diameter).

Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.

**I frosted mine with Pillsbury cream cheese frosting.

Wednesday, January 14, 2009

Creamed Soup Flour Mix

I was given this recipe from a friend, but I believe it came from A Taste of Home. It has worked out well for us. I think it has a better flavor than the stuff you get out of the can.

2 C Nonfat Dry Milk Powder
¾ C Cornstarch
¼ c Chicken Bullion Granules (GF)
1 tsp Onion Powder
½ tsp Dried Basil
½ tsp Dried Thyme
½ tsp Pepper

Combine all ingredients and store in airtight container.

To replace 1 10.75oz can of creamed soup, mix 1/3 C mix and 1 ¼ C water in a saucepan. Stir until smooth and bring to a boil over medium heat. Cook until thickened.
**For cream of chicken add shredded of chunks of chicken
**For cream of mushroom add mushrooms

Featherlite flour mix

This is the featherlite flour recipe I use for alot of my recipes. It is a combination of Bette Hagman's Gluten Free and Featherlite flour mixes. I mix all the ingredients in my Bosch and then store it in a food safe storage bucket. I will make 4-5 batches at one time so I have plenty on hand and it will usually last us about four months before I do it all again!

Makes 18 Cups

Rice Flour 7 ½ C + 1 TBS
Tapioca Flour 5 C + ½ tsp
Cornstarch 4 ½ C
Potato Starch 1 C + 1 tsp
Potato Flour 4 ½ TBS

Basic Muffin Mix

This recipe here is the basic muffin mix from . These are a hit with my kids and my husband! I added blueberries as well another batch with poppy seeds. They freeze well and I like to make mini ones as well for they are great to pack for road trips or for a snack at the park. These are the lemon poopy seed muffins. Two are topped with a lemon and powdered sugar glaze, leaving the third plain. They are very tastey either way.
For Christmas morning breakfast I made the lemon muffins only I made them in mini bundt pans and they turned out so cute!

Basic Muffin Mix
½ c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
¼ tsp salt.
¾ tsp xanthan gum
½ tsp lemon juice
½ c. sour cream
1 ½ c. featherlight mix
½ c. GF mix
½ c. milk

1 Tbsp. granulated sugar
¼ tsp. ground nutmeg

Heat oven to 375°. Grease muffin pans.
In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Sprinkle the topping on top of each muffin.

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

** I used the featherlite mix to make the 2 C (That recipe can be found under the Label Flour)

**To make blueberry muffins I added about 1/3 package frozen blueberries. I did not put topping on.

**To make Lemon poppyseed muffins, I added about 1 – 1 ½ TBS poppyseed.
For the glaze:
2 TBS lemon juice
1 C powdered sugar

Tuesday, January 13, 2009

Mini Corn Dogs

This recipe comes from Mini Corn Dogs

1 c. Featherlight mix
2/3 c. corn meal
2 Tbs. sugar
1 ½ tsp. baking powder
1 tsp. salt
1/2 tsp xanthan gum
½ tsp. dry mustard
2 Tbs. shortening
1 beaten egg
¾ c. milk (add 2-3 Tbs. more if needed)

GF hot dogs

4 c. cooking oil

Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. Batter should be about the consistency of brownie batter. Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece. Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds, until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.

Chicken Nuggets

All I can say is that these are better than the real thing. It does take some time in the kitchen, but that's true for all GF cooking! This recipe comes from
Chicken nuggets

2 – 4 lb boneless chicken breasts
1 1/3 c. featherlight mix
2 tsp garlic salt
2 tsp dry ranch powder
¾ tsp. baking soda
4 ½ tsp. vinegar
1 cup water
vegetable oil for deep frying

Cut chicken into nugget sized pieces. Pour oil into a deep fryer or dutch oven. (Oil should be at least 2-3 inches deep.) Heat to 360 degrees. Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda. Combine flour mix, vinegar mix, and water. Beat until smooth. Dip chicken pieces in batter. Fry nuggets in hot oil until golden brown. (*Break the first couple of nuggets open to make sure the chicken is cooked all the way through.) Serve with Honey mustard, barbeque sauce, or ranch dressing. Serves 6-8.

Chocolate Cake

Who doesn't love chocolate cake? Compared to others we have tried, this is the first to have a true cake like consistency and it tastes great! This recipe comes from the Ginger Lemon Girl. It is her Everyday chocolate cake recipe.
I have a great friend who decorates cakes. She made this for my birthday as a gift to me. The best part about it was that it was GF and my whole family could enjoy it. The center of the cake was filled with vanilla pudding. It was fabulous!
Using the same recipe, I made mini bundt cakes and drizzled cream cheese frosting over the top. I have also made cupcakes (with liners) to freeze so that my kids have one ready for those last minute birthday parties or school class events.

Chocolate Cake
by Gingerlemon girl

Dry Ingredients:

1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sorghum flour
1/2 tsp. xanthan gum
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa (I use ¼ C special dark cocoa, makes it more chocolaty)
1 tsp. baking powder
1/4 tsp. baking soda
Wet Ingredients:
3/4 cup low fat milk
1/4 cup Smart Balance oil
1/2 tsp. vanilla extract
2 eggs, slightly beaten


1. Preheat oven to 350 degrees. Grease an 8" square baking pan (or line with
parchment paper). Dust pan lightly with sweet rice flour.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten
eggs. Whisk together in well.
4. Stir together wet ingredients with dry ingredients until fully incorporated and
pour into prepared pan.
5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the
middle comes out clean. Do not overbake!!
6. Cool cake completely before frosting with your favorite gluten free chocolate
*I have to cook mine for 30 minutes to be completely cooked.


One of our family traditions was to make pizza on Friday nights. We had to put this on hold for a while when the girls were first diagnosed. Then we found this recipe....mmm...mmm...mmm!!

Gluten Free Pizza Dough

Mix on low speed:
1 C brown rice flour
1 C white rice flour
1 ½ C tapioca flour
½ C potato starch
1 TB sugar
1 tsp salt
2 TB active dry yeast
1 TB xanthum gum
1 TB milled flax seed (optional and if you choose to add it, add about another 1/4 C of liquid, whether it be warm water or buttermilk.  I have found that by doing this it makes a much better crust.)

Add and mix:
1 C buttermilk
3 TB olive oil
1 ½ tsp rice or apple cider vinegar
2 large eggs
1 large egg white
¼ C warm water

Increase speed to medium and mix for 4 minutes.   Put a light dusting of ground cornmeal on pizza stone.
With greased hands, carefully spread out dough evenly over pizza stone. Cover loosely with wax paper sprayed with non stick cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 420°. Bake until golden brown (15-20 minutes). Remove and add toppings and bake until cheese is melted, usually about another 10-15 minutes.

***I have actually found that I get the same results in dough thickness whether I let it rise or not, so I don't do the rising step anymore.

Hands down, this is a really great recipe!! I found the batter to be slightly stickier than I had expected, but with well greased hands, it spreads quite easily.

Basic Featherlite Rice Bread

Let's start with the essentials. Everybody needs to have a sandwich every now and again. So far this has been the best recipe we have tried. It has been adapted from Bette Hagman's original recipe.

Basic Featherlite Rice Bread
Meduim size loaf

Dry Ingredients:
3 C Featherlite Rice Flour Mix (Recipe can be found here)
2 1/4 tsp Xanthan Gum
1 1/2 tsp Unflavored Gelatin
3/4 tsp Salt
3 TB Sugar
1/3 C Dry milk powder
2 1/4 tsp Dry yeast granules

Wet Ingredients:
2 Whole Eggs
1/4 C Vegetable Oil
3/4 tsp  Vinegar
1/4 C Honey or molasses
1 1/2 C Water (more or less)

Grease your chosen pan. And dust with rice flour. Water should be about 110° for hand mixing.
Combine dry ingredients in bowl and set aside. (I mixed mine with the whisk beaters first in my Bosch, and then dumped that aside in another bowl). Whisk egg, oil, vinegar and honey until blended. Add most of the water to the egg mixture. The remainder of the water should be added as needed after the bread has started mixing. Dough will be like cake batter consistency. Mix on high for 3 ½ minutes. Spoon batter into prepared pans. Let rise in warm place until dough reaches top of bread pan. About 30 minutes. Bake in preheated 400° oven (I have been cooking mine at 250°-300°) for 50-60 minutes, covering after the first 10 minutes with aluminum foil.