1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork.

3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed.

4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter.

5. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl.

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes.

9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.

Sensitivity Series, The American Dietetic Assoc. 1985 Isbn 0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois 60606-6995 (312) 899-0040

Recipes are wheat-free but not all gluten-free. No nutritioZ Intolerance and Food Sensitivity. Appendix 1 - packaged food allowed on a modified gluten diet Appendix 2 - Food company addresses for product information Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for distributors of gluten-free products. Appendix 5 ~ Additional literature on food sensitivity and allergy. Appendix 6 - Suggested cookbooks (11) for the food sensitive individual.