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Recipe Page
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Banana Nut Bread
1 cup mashed ripe bananas 1/4 cup chopped nuts
3/4 cup sugar 3/4 tsp. GF baking powder
1 tsp. GF vanilla 1/2 tsp. baking soda
2 eggs 1/4 tsp. salt
1-1/4 cups rice flour 1/4 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.
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Fudge Brownies
1 cup water 1 tsp. GF vanilla
1/2 cup corn margarine 1 cup sugar
1/2 cup uncooked Cream of Rice 3 Tbsp. unsweetened cocoa
hot cereal 1 tsp. GF baking powder
1 egg or 1/4 cup cholesterol- 1/4 cup walnuts (optional)
free egg product
In a medium saucepan, heat the water and margarine to a boil.
Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the
heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg
product and vanilla.
In a medium bowl, combine the sugar, cocoa, and baking powder. Stir
in the cereal mixture until well blended. Stir in the nuts, if used.
Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan.
Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch
squares. (This recipe can be doubled and baked in a 9 x 13 inch pan.)
This recipe comes from Rita Longlois. She got it from the booklet,
"Make Mine Special". To get a copy, write to Nabisco Foods Inc., PO
Box 8124, Clinton, IA 52736-8124. Send 50 cents and your name,
address, and zip code.
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Macadamia Nut Torte
5 to 7 ounces macadamia nuts 6 large eggs, separated
(or any other nuts) 1 cup sugar
1/2 cup potato starch 1 tsp. GF vanilla
1 tsp. GF baking powder
Chop the nuts into fine pieces. Mix the nuts with the potato starch
and baking powder.
Beat the egg yolks and sugar until the mixture is pale yellow in
color.
Beat the egg whites until stiff peaks form.
Fold the yolk mixture into the beaten whites with a spatula. Sprinkle
the nut mixture on top and then fold in. Fold in the vanilla. Pour
the mixture into an ungreased tube pan and bake at 350 degrees F for
35-40 minutes. Invert the tube pan on a bottle to cool. Cover with
plastic wrap until ready to serve. Dust the cake with powdered sugar.
This recipe comes to us from Joan Kulka.
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Zucchini-Pineapple Bread
1 large egg 1/2 tsp. salt
1 cup sugar 1/2 tsp. baking soda
1 tsp. GF vanilla 1-1/2 tsp. cinnamon
1/2 cup oil 1/2 cup crushed pineapple, drained
1 cup zucchini 1/2 cup chopped nuts
1-1/2 cups GF flour mix** 1/2 cup raisins
1/2 tsp. GF baking powder
Beat the egg, sugar, vanilla, and oil together until light and fluffy.
Add the zucchini and dry ingredients and mix slightly. Add the
pineapple, nuts, and raisins.
Bake at 350 degrees F in a glass pan for one hour. Cool on a rack.
This recipe comes to us from Joan Kulka.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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