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Green Tomato Bread (Gluten-Free)
http://www.celiac.com/articles/21511/1/Green-Tomato-Bread-Gluten-Free/Page1.html
Scott Adams

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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 12/26/2007
 
Green Tomato Bread (Gluten-Free) recipe.

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 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.).