This recipe comes to us from Barbara Paull.
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)
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.).