Flat Bread (Gluten-Free)

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....

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.

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 wh...

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 ing...