Gluten Free Breakfast Bread

from Siggy

Ingredients:

4 Tablespoons butter or margarine
4 eggs, beaten
¾ cup milk
¾ cup Gluten Free Flour mix
¼ teaspoon salt
¼ cup brown sugar
2 Tablespoons lemon juice
1 cup thinly sliced fresh fruit (apple, papayas, peach, etc.)

Method:

Preheat over to 425 degrees F. Melt butter in 9” pie pan.

Combine eggs, milk, flour and salt until blended.

Pour into butter in the pie pan. In a separate dish, add sugar and lemon juice to fruit and tumble fruit until slices are coated.

Place pieces of fruit on top of batter in pie pan. Bake for 30-45 minutes.

Cut into wedges. Best when served warm. Serve with pat of butter or whipped cream, ice cream or yogurt. Serves 6.

Gluten Free Flour Mix

6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour