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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.