Banana Bread #2 (Gluten-Free)

This recipe has been modified from Bette Hagemans Butter Basted White Bread (More From the Gluten-Free Gourmet, page 38). Here it is:
Combine 2 cups white rice flour, ½ cup potato starch flour, ½ cup tapioca flour, 2 ½ teaspoon xanthan gum, 2/3 cup dairy milk powder, 1 ½ teaspoon salt, 2 tablespoons plus 1 teaspoon sugar and 2 ¼ teaspoon saf-instant yeast granules thoroughly. In a separate bowl, combine 4 tablespoons melted butter, 1 cup warm water, 1 teaspoon apple cider vinegar. Slowly add to dry mixture, then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high. Fill a larg...

This recipe comes to us from Barbara Paull.
Ingredients:
8-10 medium green tomatoes
2/3 cup boiling water
½ cup raisins
2/3 cup vegetable shortening
2 - 2/3 cup sugar
4 eggs
3 - 1/3 cups gluten-free flour mix (equal amounts of garbanzo, oat, potato, tapioca, rice and brown rice flours – Note that not all celiacs include oats in their diets.)*
2 teaspoons baking soda
1 ½ teaspoon salt
½ teaspoon gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup pecans or walnuts (coarsely chopped)
*Most gluten-free flours will work.
Yields 2 loaves.
Directions:
Slice green tomatoes, cut in quarters, run through blender until creamy. Need 2 cups pulp for recipe. Soak raisins in boiling wate...

This recipe comes to us from "Juliet" in the Open Original Shared Link. It was adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone by Jacqueline Mallorica.
Servings: 8
Active Prep Time: 5 - 10 minutes
Cooking Time: 12-14 minutes, 10 minutes cooling time
Ingredients:
¼ cup flaxmeal
½ cup brown rice flour (preferably superfine grind)
¼ cup potato starch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon fine sea salt
1 teaspoon sugar
¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)
1 large egg
2 tablespoons extra virgin olive oil
Cornmeal for dusting pan (optional)
Directions:
Preheat the oven to 450ºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet ...

I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread.
I like to make this with Bob's Red Mill Gluten-free Cornbread Mix, but you can use your favorite kind. You might need to play with the recipe a bit to get it just right, but when you do, the pan will be empty, and the family happy and smiling. I like to serve this with gluten-free stews or chili for a sure-fire dinner hit.
The corn, bacon and cheese work well to offset any dryness that so often goes with gluten-free baked goods. I like to serve this fresh out of the oven and slathered with butter and honey, alongside my favorite stew, soup, or chili.
Ingredients:
Bob's Red Mill Gluten-free Cornbread Mix
2 eggs
1 ½ cups milk
1/3 cup of olive oil<...>

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