300ml warm water
2 cups maize corn flour (290g)
½ cup rice flour (85g)
½ cup Orgran GfG - Gluten Substitute (75g)
½ cup raw sugar (115g)
¼ cup melted butter or margarine (60g)
2 fresh eggs, lightly beaten
½ tsp. salt (2g)
⅓ cup skim milk powder
1 tsp. lemon essence
2 tbs. poppy seeds
4 tsp. gluten-free baking powder (16g)
1 sachet (Tandaco) dry yeast (7g)
Sultanas and vanilla essence can be used instead of lemon essence and poppy seeds.
Preheat oven to 160°C (325°F)
Grease cake tin
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