I found this one on: http://mennonitegirlscancook.blogspot.com/2009/04/paska-gluten-free.html
I was very impressed with how light and tasty this loaf was. How wonderful to be able to enjoy such an old tradition gluten-free!
The batter is VERY thin and stays thin while rising. It doesn’t look very bread-like at all but something amazing happens in the baking! Wait until it’s cool to slice though and you won’t be disappointed!!
1 tbsp. yeast
1 tsp sugar
3/4 cup milk heated to lukewarm
Proof the yeast in lukewarm milk and sugar until doubled in size.
Beat 2 large eggs, add
1/2 cup white sugar, beat until light and fluffy
then beat in 1/4 cup butter/oil (you could use either, I just use a combination)
1 tsp of finely grated lemon peel
juice of 1/2 lemon
When yeast is proofed, add to other liquids.
Combine dry ingredients :
1/4 tsp salt
1 heaping tsp. xanthan gum
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch (NOT flour)
1/4 cup almond meal (or make your own by grinding fresh almonds in your coffee grinder)
1/2 tsp baking powder
Add the dry ingredients to liquids and beat on high for about a minute.
Spoon into desired greased baking pans — a mid sized loaf pan, muffin tins, or other desired shaped tins or pans.
Let rise until doubled in bulk. (about an hour)
Bake at 375′ for about 30 minutes ( baking time will vary on size of baking pans- bake until nicely browned – do not underbake. Tent with foil if necessary)
Let cool and ice with butter icing and decorate with colored sprinkles.