½ c. Warm water

¼ c. Date paste or honey

2 T. Yeast

2 ½ c. Hot water

3 ½ c. Corn flour or freshly ground popcorn flour

1 c. Amaranth, Rice, Millet, or corn flour

1 c. Tapioca flour

¼ c. Soy flour

2 t. Salt

3 T. Flax seed

¾ c. Pecan meal (optional) or finely ground dried coconut. (optional)

Mix first 3 ingredients & let bubble for 5 min. Grind flax seed

In separate bowl mix remaining ingredients together. Then mix all together

Note: It should be thin enough to pour easily (typical corn bread

consistency), if it is not add a little warm water, and mix thoroughly.

In a 9×13 glass baking dish sprinkle some sesame seeds on the bottom, then pour mixture into baking dish.

Let rise until approx. double in size (10-15 min.) Cover & Bake at 350° F. for 50-60 min.

For Muffins place in tins and bake at 350° F. for 30-35 min. or until browned

Note: If bread is above top of dish place in oven uncovered for 15 min. (until set) then cover.

Variation: Add 1 c. Raisins & ¾ c. chopped nuts/seeds. To make it rise more, Add ¼-½ c. extra Tapioca flour.

Yields: 1 – 9”X 13” Pan