<<Disclaimer: Verify this information before applying it to your situation.>> This weekend we baked a milk-free, gluten free version of Amish Friendship Bread which was the moistest Bread/Cake. The Wheat eaters were fighting over the last piece. The bread is more like a cake or moist sweet bread. (I used the pudding but the bread was so moist that I think it would be good if the pudding was omitted. I have only baked the bread once so there is room for improvement but it was good.) Amish Friendship Bread The wheat version had a 10 day ferment period. Since I did not have the correct starter I used Sour Dough starter and started at the 6th day of the ferment period. first day In a gallon Ziploc Add 1 cup of rice flour, 1 cup sugar, 1 cup of milk or substitute (1/3 c coffeemate and 1 cup water), and about 3/4 cup of sour dough starter (recipe below) -- mush bag (it may be lumpy) Leave the bag on the counter - Do not refrigerate. Do not use a metal spoon. Day 2, 3, 4 Mush the bag : let the air out two times per day at least. Only open the bag a small space Day 5 Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk (or substitute). Stir and then I divided the mixture into 3 equal portions. I froze two for future Baking (no need to ferment just mix and bake). Put one portion in a big bowl and add 1/2 cup oil, 1 cup of milk (I used formula here), 3 eggs, 1 tsp vanilla. Mix. Mash two ripe bananas (optional) mix with the liquids. In a separate bowl mix 2/3 c cornstarch, 1/4 cup soy flour, 1 cup plus 1 TBSP rice flour, 1 cup of sugar, 3 tsp baking powder, 2 tsp cinnamon 1/2 tsp salt, 3/4 tsp baking soda, 1 cup chopped pecans (optional), and 1 large (6 serving) box of instant pudding (I used Royal with no problems - this could be omitted)(Flavor recommended vanilla or chocolate or lemon). Mix with whisk then add to liquids and mix thoroughly. (Raisins may also be added if desired) Grease 2 large or 4 small loaf pans. Mix some cinnamon and sugar and sprinkle on the bottom of the pans. Fill pans 2/3 full and sprinkle any remaining sugar on top. Bake 350=B0F until tests done - it took 1.5 hours for mine. Raising the temperature and shortening the cooking time will probably be worthwhile. Let bread cool before removing from pans. Note: This is an adaption of amish friendship bread which wheat bakers divide the fermented starter the into four one cup potions and bake the rest. The one cup portions are given to friends to ferment themselves. I doubted that many people I know would be interested in wheat free starter. Sour Dough Starter: in four cup plastic bowl mix, 1 cup water, 2.25 tsp yeast (1 PKG), 1.5 cups white rice flour. Mix it will be thick. Cover loosely and let stand in a warm place for 1-3 days. Stir 2-3 times a day. Then use for baking or refrigerate. To replenish starter: have 1 cup starter left over. Add 1 cup water, 1.5 cups rice flour, cover loosely and let stand in warm place 12 hours. Then use in baking or refrigerate. Linda Ritter St. Louis, MO <[log in to unmask]>