Banana Bread (1): 1 cup rice flour, 1/2 cup soy flour, 2 Tbsp. potato starch flour, 2 tsp. baking powder,  2 medium sized ripe bananas, 4 Tbsp. oil, 3/4 cup sugar, 2 eggs, pinch of salt, nuts (optional).

Mix flours and baking powder. Mix in blender or beat thoroughly: bananas, oil, sugar, salt, eggs. Blend liquid mixture into dry ingredients. Bake for 1 hour at 350 degrees in a well greased pan. (donated by: Mary Ouska)

Bread Mix Recipe: Starting with GF bread mix, preheat oven to 400 degrees. Heat 14 oz. milk in microwave for 1 min 50 sec, until 100 degrees. Add milk to mix. Add 1 Tbsp. rice bran, and 2 Tbsp. sugar.

Using dough hooks, set mixer to 8 for 3 minutes. Mix in 1 Tbsp. oil.

Let stand 5 min. Bake for 30 minutes. Let stand 5 min before removing from pan.

(donated by: Susan Mahood)

1/4 c whole nuts
1/2 c arrowroot
1/2 c chopped nuts
1 3/4 c Brown Rice Flour
2 tsp baking soda
1 1/2 ripe, mashed bananas
1/4 oil or applesauce
1/4 c honey
2 Eggs
2 Tbl lemon juice
1 tsp gluten free vanilla extract

Process the 1/4 c nuts in a blender until finely ground and mix the nuts with the flour, arowroot and baking soda in a large bowl. Stir in chopped nuts.
In a seperate bowl, mix the bananas, oil, honey, eggs, lemon juice and vanilla.
Pour liquid mixutre into the flour mix with a few swift strokes, do not over mix.
Pour into a greased 9x5 inch loaf pan or two 7x3 pans. Bake large loaf at 350 degress for 55 to 60 minutes. Small loaves for 45 minutes. Let stand in pan for 10 mins and then turn the loaf onto a wire rack to cool.

Starting with GF bread mix, preheat oven to 400 degrees. Heat 14 oz. milk in microwave for 1 min 50 sec, until 100 degrees. Add milk to mix. Add 1 Tbsp. rice bran, and 2 Tbsp. sugar.

Using dough hooks, set mixer to 8 for 3 minutes. Mix in 1 Tbsp. oil. Swirl in before baking in alternating layers with the batter 1/4 cup sugar mixed with 1 Tbsp. cinnamon.

Let stand 5 min. Bake for 30 minutes in bread pan. Let stand 5 min before removing from pan. (donated by: Susan Mahood)

Corn Bread: 2 cups yellow corn meal (GF), 2 Tbsp. sugar, 1 1/2 tsp. baking powder, 1 tsp. salt, 2 eggs (beaten), 1 cup milk, 1/4 cup corn oil.

Grease 8x8x2" baking pan. In medium bowl, stir together corn meal, sugar, baking powder and salt.

In a small separate bowl, Stir together eggs, milk and oil. Stir into corn meal mixture just until moistened. Turn into pan. Bake in 400 degrees oven 20 - 25 minutes. Makes 9 servings.

2 cups yellow corn meal (GF), 2 Tbsp. sugar, 1 1/2 tsp. baking powder, 1 tsp. salt, 2 eggs (beaten), 1 cup milk, 1/4 cup corn oil.

Grease 8x8x2" baking pan. In medium bowl, stir together corn meal, sugar, baking powder and salt.

In a small separate bowl, Stir together eggs, milk and oil. Stir into corn meal mixture just until moistened. Fold in 1 can mexicorn (well drained), 1 can (4oz) chopped green chillies (well drained). Turn into pan. Top with cheddar or mexican cheese blend. Bake in 400 degrees oven 20 - 25 minutes. Makes 9 servings.

Mexican Spoon Bread: 1/2 cup margarine or butter (melted), 11 oz. can condensed nacho cheese soup (check ingredients), 8 oz. carton plain yogurt, 3/4 cup cornmeal, 2 tsp. baking powder, 2 (12 oz) cans whole kernel golden sweet corn (drained), 2 eggs slightly beaten.

Heat oven to 350 degrees. In a 10 inch ovenproof skillet or 3 qt. casserole combine margarine, soup and yogurt. Blend until smooth. Stir in cornmeal, baking powder, corn and eggs. Blend well.

Bake at 350 degrees for 50 - 60 min. or until knife inserted near center comes out clean. Serve warm. Store in refrigerator. Makes 8 servings.

GF Pumpkin Bread: 3/4 cup rice flour, 1/2 cup rice polish, 1 Tbsp. baking powder, 1 tsp. salt, 1 tsp. soda, 1/2 Tbsp. cinnamon, 1/8 tsp. cloves, 1 tsp. potato starch, 1/3 cup butter or 3 oz. cream cheese (softened), 1 cup sugar, 4 eggs, 1 cup pumpkin (GF), 2 Tbsp. gelatin (3 packets).

Sift together 3x rice flour, rice polish, baking powder, salt, soda, cinnamon, cloves, and potato starch.

Cream together butter and sugar. Add the eggs, one at a time. Beat well. Add the pumpkin. Sprinkle in gelatin. Add flour mixture. Blend well.

Spread into 2 greased small loaf pans. Bake at 350 degrees for 30-35 minutes. Top with streusel if desired after baking. (donated by: Susan Mahood)

Pumpkin Rice Bread: 2 1/2 cups brown rice flour, 1 Tbsp. baking powder, 1/2 tsp. slat, 1/2 cup margarine or butter, 1/3 cup molasses, 1 tsp. finely shredded orange peel, 2 eggs, 1 16 oz. can pumpkin, 1/2 cup chopped walnuts.

In medium mixing bowl stir together flour, baking powder and salt. In a larger mixing bowl beat margarine and butter, molasses and orange peel with electric mixer at medium speed until smooth. Add eggs; beat until combined (mixture will look curdled). Beat in canned pumpkin. Gradually add dry ingredients to egg mixture, beating until combined. Stir in chopped walnuts.

Turn pumpkin mixture into a well greased 9x5x3" loaf pan. Spread evenly in pan. Bake at 325 degrees for 75 minuts, covering with foil after 45 minutes to prevent overbrowning. (The bread will not test done with toothpick). Cool bread in laf pan for 10 minutes.

Remove bread from pan; cool thoroughly on a wire rack. For better slicing, wrap the loaf in foil and store overnight. Makes 1 loaf (18 servings).