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    Scott Adams
    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
    1 cup mashed ripe bananas
    ¼ cup chopped nuts
    ¾ cup sugar
    ¾ teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    ½ teaspoon baking soda
    2 eggs
    ¼ teaspoon salt
    1-¼ cups rice flour
    ¼ cup vegetable oil
    Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
    Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.
    This recipe came from the first TCCSSG cookbook, page 16.

    Scott Adams
    This recipe comes from Great Gluten Free Goodies by Rebecca Reilly:
    1 cup sugar
    ½ cup butter, softened
    2 eggs
    3 ripe bananas
    pinch salt
    1 teaspoon baking soda
    2 cups gluten free mix
    ½ teaspoon xanthan gum
    Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top.

    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.
    **The gluten-free mix is from the Betty Hagman books:
    2 parts white rice flour or 6 cups or 3 cups
    2/3 parts potato starch flour or 2 cups or 1 cup
    1/3 part tapioca flour or 1 cup or ½ cup

    Scott Adams
    This recipe comes to us from Tom Van Deman.
    Ingredients:
    1 1/8 cup Chickpea flour also called Garbanzo bean flour
    1 cup cornstarch
    1 cup + 1 Tablespoon tapioca flour
    3 ½ teaspoons xanthan gum
    1 ½ teaspoon salt
    3 Tablespoons brown sugar
    ¼ teaspoon crÈme of tartar
    3 eggs, lightly beaten
    1 1/8 cup warm water
    3 Tablespoons vegetable oil
    2 ¼ teaspoons active dry yeast
    Bread Machine Directions
    Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl. Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine (This dough will need two kneadings in order to get its content to proper consistency).
    Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy.
    Oven Directions
    Turn your oven to 375F. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot).

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