<<Disclaimer: Verify this information before applying it to your situation.>>

This is the Hawiian Bread recipe from Bette Hagman's Cookbook that was sent to me.
You can use her four bean flour mix or make up this mix:
Flour Mix:
Two cups Garfava Bean flour
One cup Sorghum flour
Three cups Cornstarch
Three cups Tapioca flour

Dry Ingredients for Hawaiian Bread:
Four cups Flour mix above or Bette Hagman's blend.
three teaspoons xanthan gum
one and one half teaspoon dried orange peel
one half tsp baking soda
two tsp unflavored gelatin
one tsp salt
one tsp egg replacer
four tsp yeast
Six TB Nutquik or almond meal

Wet Ingred:
three tsp egg replacer mixed with 5 TBsps water-for your eggs
One tsp vinegar
four TBs honey
one third cup margarine (have also used butter flavored Crisco)
two- six ounce cans (twelve ounces) of Pine-Orange-Banana Juice
one half cup water

Grease your chosen pans and lightly dust with flour. One large loaf pan, or 4 small individual size.
Combine dry ingred in medium bowl and set aside.
In another bowl or mixer bowl, whisk the "eggs", vinegar and honey and margarine in chunks until blended. Combine water and juice and warm to ll0 degrees. Add most of it to the liquids, the rest can be added as needed after the bread has started mixing.

With mixer on low,add the dry ingred (including yeast) a little at a time.  Check to be sure it is the right consistency, like sticky cake batter. Add more of the reserved juice blend if needed. Turn your mixer to high and beat for three and one half minutes. Spoon into prepared pan, cover and let rise in a warm place for about thirty five minutes for rapid rising yeast. Sixty min. for regular yeast or until dough reaches top of pan. Bake in a preheated three hundred seventy five oven for fifty-fifty five min, covering after the first ten minutes with aluminum foil.

Hope this helps those who have keyboards that print the numbers in letters.  nancy

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *