<<Disclaimer: Verify this information before applying it to your situation.>> After my coments on how good the Irish Soda Bread was, I received many requests to post it and so if the gentlemen who sent it in doesn't mind here it is. I would definitely sift all my flour simply because I find it makes it lighter. I also used egg beaters in lieu of eggs, no fat sour cream in lieu of regular sour cream and non-dairy creamer in lieu of milk. I also sprinkled sesame seeds and minced onion on the top and even my non-celiac husband thought it was good. GF Irish Soda Bread (double batch): 8 cups GF flour mix (2 1/2 pounds) 3/4 tsp xanthum gum 3/4 cup white sugar 2 tsp baking soda 4 tsp baking powder 1 tsp salt 6 eggs 2 pint sour cream (1 pint is 1 pound) 1/4 cup milk or water so that batter almost pours 1 Preheat oven to 375 deg F. Grease three 8 x 4 inch pans. 2 Mix dry ingredients. Add eggs, sour cream and liquid and mix. 3 Divide batter evenly between the three pans. (I give them a couple good raps against the counter to level the batter) 4 Bake at 375 deg F for 1 hour or until a toothpick comes out clean. (The more liquid you use the longer it takes) The GF flour mix I use is: 4 parts Brown Rice Flour 1 part Potato Starch Flour 1 part Tapioca Flour 1 part Corn Starch Simone, NH