Paska Gluten-free

You can't be a Mennonite and not have Paska for Easter.
Here is my gluten-free recipe that smells great baking and really tastes like the real thing.... My husband says so!

I brought a loaf over to my daughter.. leaving it with my granddaughter at the door. My daughter called our cell in a panic a few minutes later... "Are you sure its gluten-free?? It doesn't taste gluten-free!" I love it when people can't tell !!

Gluten-free Paska

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.

In mixer...

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)

add
1 tsp of finely grated lemon peel
juice of 1/2 lemon

When yeast is proofed, add to other liquids.

In ziplock bag mix well the following 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 flour (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. (takes 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)

Let cool and ice with icing ( butter, vanilla, milk, powdered sugar) and decorate with sprinkles -- coloured or chocolate)

** because gluten-free baking is soo much better fresh, I tend to bake smaller quantities .. I have not tried doubling this recipe but see no reason why it shouldn't work.