3 cups(12 oz or 340g) better batter gluten free flour
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/4 teas. ginger
1/2 teaspoon vanilla
1 package yeast
4 Tbsp margarine, melted
In the bowl of your electric mixer, beat the eggs.
Add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
Add flour to egg mixture and stir until well mixed.
Sprinkle in yeast, mixing well.
Beat on high speed for 3 minutes.
Leave batter in bowl and cover with cloth and place in warm place. Let rise 30 minutes. Remove from bowl very gently and place in well greased 2 quart casserole or tube pan. Cover and place in warm place and let rise about 45 minutes to 1 hour.
Bake at 350 degrees 25 to 30 minutes.
Let cool completely before removing from pan.