<<Disclaimer: Verify this information before applying it to your situation.>> Hi list. I've been gf for about 4-5 years now &, as we all, have tried many different recipes for breadmaking. We all have different tolerances for these flours, for instance; no tapioca flour for me. Has the same reaction as wheat. So, trying all these different bread recipes that are posted or in gf books are hit & miss. I'm 51 & am not un-experienced in baking from scratch, so I had very little problem converting my cake/cookie recipes to gf. But those have flavorings added: vanilla, lemon, chocolate etc, & therefor taste good. Even my husband can't tell the difference. Bread is entirely different. No matter what combination of flours I just didn't like the flavor very much. And the texture just never was right....either too dry & crumbly, or just down right rubbery. And I really missed my morning onion bagle. I had this old Banana Bread recipe that worked every time. Sliced well, held together & tasted great with gf flours. It had to be the bananas that gave it the moist springy texture. So why not swap out onions for the bananas?! (minus the cinnamon & nuts, of course) Now this experiment went through several incarnations but this is the most recent one I made Friday. I have to say, I'm quite pleased with the results. I baked the bread in these whopping big muffin "Texas Size" muffin tins & they are soft & springy like bread. They rose high & stayed that way. I really like the flavor, nice & onion-y. So here are the various recipes & my changes. My gf Flour mix: Sorghum Flour....9 cups White Rice Flour....3 cups Sweet Rice Flour....3 cups Potato Starch....1 1/2 cups Corn Starch......1 LB Box Banana Bread Recipe: 350 degrees....30 min to 1 hour Flour (wheat or gf)....3 1/2 Baking Powder....3 tsp Salt....1 tsp Baking Soda....1 tsp Saco Powdered Buttermilk....1/4 cp Xanthum Gum (gf only).....2 tsp Cinamon & nutmeg to taste ( I just shake a few) Nuts stirred in last by spoon.....1 cup Lemon Juice....2 TBS Oil....1/4 cup Sugar (White or brown or combination)....1 1/2 cup (NOTE: I'm borderline diabetic so I do 1/2cp brown sugar & 1 cup Splenda) Eggs....3 Water....3/4 (NOTE: Can use milk if you don't use the buttermilk powder) Bananas....2 cups - smashed I mix the dry ingredients together & set aside. I beat together the wet ingredients & slowly add the dry till mixed, stir in nuts. Pour into greased pans & bake at 350. Loaf pans 50-60 minutes. Muffin pans depending on size 20 - 30 minutes (keep a close eye on them, size makes a difference) Onion Muffins (The name sounds yucky, doesn't it?!) Yeast.....1 packet soaking in 1/2 cup warm water w/pinch of sugar Onion....1 large, diced & sauted in 1 TBS butter - cooled a bit Flour....3 1/2 cups Baking Powder....3 TBS Saco Buttermilk Powder....1/4 cup Sugar or Splenda....couple TBS (depends on taste) Salt....1 tsp Baking Soda....1 tsp Xantham....2 tsp Onion Powder....1 tsp Garlic Powder....1/2 tsp Eggs....3 (or 4 egg whites) Water....1 cup (or more to keep from getting too stiff) Mayonaise.....1/2 cup (I think this adds a richness plus oil & the vinegar) Mix together dry ingredients, set aside. With mixer, beat together wet stuff & add onions & proofed yeast. Add dry ingredients 1/3 at a time till well mixed. Should be softly thick like brownie mix but not stiff. My 2 big Texas muffin tins holds this recipe. Makes 12 huge muffins. I let them rise for 30 minutes in front of a hot oven (not IN the oven). Then I baked them for 40 minutes, 350, (regular wheat bread recipes bake at a much hotter oven than this) give or take 5 minutes depending on where they are in the oven. Upper level hotter than lower one. If you use loaf pans I would imagine they would bake for at least an hour. Also, my muffin tins are silicon & don't need greasing. You would have to grease regular baking pans. I let them cool 15 minutes or so because they were so soft & springy. After they were removed & cooled to room temp, I sliced each one in half, wrapped in plastic wrap & stored in fridge. I'm quite pleased with the flavor & springy texture, but will keep experimenting. I invite your critique & feedback. I value everyone's experience. Carol in Missouri *Support summarization of posts, reply to the SENDER not the CELIAC List* Visit the archives at: Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC