Slightly sweet and citrusy, this egg heavy bread is a Mennonite Easter favourite. It is typically baked as a loaf topped with icing and sprinkles, but some people make them as buns; others will braid or make ornamental shapes on top. This gluten free recipe will make an actual dough (not thick batter), so feel free to do as you wish! If you do make buns, you will need to adjust the bake time to be shorter. About the amylase: I use BSG Handcraft 7100B which I purchased from eBay. Amylase enzyme converts starch to sugar and contributes to a higher rise, softer crumb, and longer lasting bread. The ascorbic acid (vitamin C; *not* citric acid) helps to feed the yeast and also contributes to a softer crumb.