Banana Nut Bread #2 (Gluten-Free)

3 cups gluten-free flour mix(see below)
¼ cup sugar
3 ½ teaspoons xanthan gum
2/3 cup dry powder milk
1 ½ teaspoon salt
2 teaspoons sugar
½ cup lukewarm water
1 ½ tablespoons yeast granules
¼ cup shortening
1 ¼ cups water
1 teaspoon vinegar
3 eggs
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
Pour the yeast mixture ...

This recipe comes to us from Ellen Gold.
1 cup brown rice flour
1 cup white rice flour
¼ cup each potato starch flour & tapioca flour
1 tsp. xanthan gum
1 tablespoon gluten-free baking powder
½ tsp. salt
tablespoon egg replacer (dry ingredients mixed)
½ cup butter, (or canola oil)
2/3 cups honey or brown sugar -or- ½ cup fructose
cream oil & sugar
1-½ cups thoroughly mashed overripe bananas
Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.
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This recipe comes to us from Ayesha Iqbal.
Use in equal measures:
-Chick pea flour (also known as gram flour and basin in Indian shops)
-Pounded yam flour

Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.

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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