<<Disclaimer: Verify this information before applying it to your situation.>> Opps . .didn't mean to post it like that. CORN OR RICE SPOON BREAD 1 c. boiled rice or boiled cornmeal 1/4 c. cornmeal 2 c. buttermilk 1/2 tsp. soda 1 tsp. salt 2 beaten eggs 2 tbsp. melted fat or butter Combine the ingredients in the order given and stir until blended. Preheat the oven to 325 degrees. Grease a 1 1/2 to 2-quart ovenproof casserole and pour in the batter. You may add crisply cooked pieces of ham or bacon to the batter before pouring into the casserole. Bake for about an hour. This is good in place of a starchy vegetable. Serves 4-6. RICE SPOON BREAD 2 c. cold water 1 c. corn meal 1 c. cooked rice 1 c. milk 2 tsp. salt 1 tbsp. shortening 2 eggs 1 tsp. baking powder Cook cornmeal and water until thick. Add other ingredients. Bake at 375 degrees for 1 hour. RICE BREAD 1 c. unsifted rice flour 1/2 tsp. salt 3 tsp. baking powder 4 tbsp. vegetable shortening 4 tbsp. sugar 2 egg yolks 1/2 c. milk 2 egg whites 1 ripe banana Sift together rice flour, salt and baking powder. Cream shortening with sugar. Stir in egg yolks. Add flour alternately with milk, beating after each addition. Beat egg whites stiff and fold with rubber spatula into mixture. Place banana in same bowl that held egg whites and beat to smooth pulp and fold into batter. Spread in well greased loaf pan. Bake in 325 degree oven for 45 minutes. Bring heat to 450 degrees last 5 minutes of baking. Do not slice until cold. BANANA RICE BREAD 2 1/2 c. brown rice flour 1/2 tsp. salt (opt.) 3 tsp. baking powder 1/2 c. butter 1 - 1 1/2 c. bananas (2 lg. ones) 2/3 c. honey 2 eggs 1/2 c. chopped nuts Stir flour, salt and baking powder together, pressing out any lumps. In separate bowl, cream butter and honey; add eggs and beat thoroughly. Add bananas, then dry ingredients; stir in nuts. Turn into a small well greased loaf pan and bake for 1 hour at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. WILD RICE BREAD 3/4 c. wild rice, broken works best 1 pkg. dry yeast 1/4 c. brown sugar 1/2 c. molasses 1/4 c. oil or melted margarine 1/4 c. potato flakes 1 tbsp. salt 7-8 c. flour 2 1/2 c. liquid (rice water and water) Cover rice with water; simmer one hour, adding water as needed. Drain, saving liquid. Combine yeast and 1/4 cup warm water. Mix all ingredients and 2 cups flour; beat smooth. Add enough flour to make elastic dough. Let raise about two hours. Punch down. Raise again and shape into 3 loaves. Rise to double in bulk. Bake in 375 degree oven for 45-50 minutes. QUICK RICE BREAD 1 1/2 c. sugar 2/3 c. shortening 1/2 tsp. salt 4 egg yolks 1 1/3 c. milk 2 tsp. vanilla 2 c. white rice flour 1 c. sweet rice flour 4 tsp. baking powder 4 egg whites Cream sugar and shortening. Add salt, egg yolks and vanilla. Beat well. Add flour, baking powder and milk alternately, let stand 10 minutes. Fold in egg whites that have been beaten stiffly. Pour into 2 small bread pans that have been lined with waxed paper. Bake at 350 degrees for 30-40 minutes. Gluten Free: Foods for diets where wheat, oats, barley, rye, buckwheat, and millet are not allowed. CORN OR RICE SPOON BREAD 1 c. boiled rice or boiled corn 1/4 c. cornmeal 2 c. buttermilk 1/2 tsp. soda 1 tsp. salt 2 beaten eggs 2 tbsp. melted fat or butter Preheat oven to 325 degrees. Place batter in greased oven-proof dish. Bake for 1 hour.