Gluten Free Banana Nut Bread
Orange Cinnamon Bread
Rice Muffins

We discovered about 40 years ago that my Mom has Celiac Disease.
Because of this she can not tolerate any gluten or dairy. Over the
years I have collected a large number of gluten free recipes. Many of
the recipes I use for her I have found on the internet but I did not
keep track of where they came from. These are recipes that I have tried
and that my Mom likes. I try to stick to recipes that are simple and
use mainly common ingredients.


Gluten Free Banana Nut Bread

1 cup mashed ripe bananas
1/2 tsp. baking soda
1/4 cup chopped nuts
2 eggs
3/4 cup sugar
1/4 tsp. salt
3/4 tsp. gluten-free baking powder
1-1/4 cup rice flour
1 tsp. gluten-free vanilla
1/4 cup vegetable oil

Combine bananas, sugar, and vanilla in medium mixer bowl, and
beat 1 minute at medium speed. Add eggs and mix well. Combine rice
flour, nuts, baking powder, baking soda, and salt in large mixer bowl.
Add banana mixture alternately with oil to dry ingredients, mixing well
at low speed. Pour batter into two 8 x 4 inch loaf pans. Bake 50-60
minutes at 350 or until done. Cool 5 minutes before removing from pans.

NOTE: This recipe doesn't rise. The bread is only a couple of
inches thick but my Mom likes it. She says she just cuts it into thick
slices. I have also substituted zucchini for the banana. When doing that
add a little cinnamon.


Orange Cinnamon Bread

1 cup White Rice Flour
1/4 cup Sugar
2 Tbsp. Potato Starch
1 Egg
1/2 tsp. Baking Soda
1/2 cup Orange Juice
1/2 tsp. ground Cinnamon

Lightly grease 4" x 6" bread pan, set aside. Mix dry ingredients
together. Add egg and orange juice, mix well. Pour mixture into prepared
baking pan. Bake 35 minutes at 350 . Cool before slicing.




Rice Muffins

3 Eggs
6 Tbsp. Oil
1 1/2 cup Water or fruit juice
3 cup Rice Flour
6 Tbsp. Sugar
2 Tbsp. Baking Powder
1 1/2 tsp. salt
6 Tbsp. chopped nuts, 3/4 cup Chopped Dates, 3/4 cup Raisins, or 3/4
Chopped Fruit (Optional)

Mix all together with electric mixer. Bake in greased or paper
lined muffin tins for 17 to minutes at 425 . Makes 18 muffins. CORN
MUFFINS: Use 1 1/2 cups rice flour and 1 1/2 cups cornmeal.


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