Green Tomato Bread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
8-10 medium green tomatoes
2/3 cup boiling water
½ cup raisins
2/3 cup vegetable shortening
2 - 2/3 cup sugar
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.
Slice green tomatoes, cut in quarters, run through blender until creamy. Need 2 cups pulp for recipe. Soak raisins in boiling water. Set aside to cool. Cream shortening, sugar, and eggs in large mixing bowl. Add pulp, raisins and their water. Beat well. In separate bowl, combine flour, soda, salt, powder, cinnamon, cloves, and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2 - 9” x 5” greased loaf pans.
Bake at 350F for 1 hour. Possibly 10 minutes more (I turned oven off after 1 hour and left it in for 10 minutes more.).
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