Rosemary Bread
Wet ingredients Dry Ingredients
3 eggs 1 c gluten free flour 2 T finely chopped almonds
2 T honey ⅛ t salt 2 T potato starch
2 T granulated sugar ⅜ t baking powder
¼ c canola oil ⅜ t baking soda
¼ c cream cheese ¼ t xanthan gum
½ t rosemary ¼ t cream of tartar
Butter bottom and sides of 8 inch round pan.
Cut parchment paper to fit the bottom of the pan.
Mix wet ingredients in mixer bowl.
Beat 5 minutes on medium speed.
Stir dry ingredients together.
Add dry ingredients to wet ingredients.
Beat on medium speed.
Pour into prepared pan.
Bake at 325 for 30 minutes