If you are looking for an organic banana bread recipe, here is one you may want to check out:

Gluten Free Banana Bread Recipe

Ingredients:

• 2 cups GF organic flour
• 1 t organic baking soda
• 1 t aluminum free baking powder
• 1/2 t organic sea salt
• 1/4 t All Spice
• 1/2 t Cinnamon
• 1 t Vanilla
• 1/2 cup organic brown sugar
• 2 organic free range eggs
• 4 extra large over ripened organic bananas
• nuts optional

Directions:

1. Preheat over to 350 degrees F.
2. Grease TWO glass bread loaf pan with the wrapper of the butter after you add the butter to your sugar.
3. Combine flour, baking soda, baking powder, sea salt, All Spice and Cinnamon in a large bowl.
4. In a small bowl mix butter and sugar together until sugar has melted; beat eggs and slowly add to the sugar butter; mix in 1 banana at a time; add vanilla.
5. Combine all ingredients together and pour into TWO glass bread loaf pans.
6. Bake for about 50 minutes or until a tooth pick comes out clean.

[Recipe Courtesy of West Des Moines Mommy & Designer]

Here is an incredible recipe for gluten free buttermilk biscuits that I think everyone will enjoy.

Gluten Free Buttermilk Biscuits Recipe

Ingredients:

• 1 cup gluten free flour mix
• 3/4 cup teff flour (found in health food store)
• 1/2 teasp. xanthan gum
• 1/2 teasp. salt
• 1 teasp. baking powder
• 1/8 teasp. baking soda
• 1/2 cup ( 1 stick ) cold butter
• 3/4 cup buttermilk

Directions:

1. Combine flours, xanthan gum, salt, baking powder, baking soda in a medium size bowl.
2. Cut in cold butter with a pastry blender. until butter pieces are the size of peas
3. Add buttermilk, folding gently with a rubber spatula to make a soft dough
4. Roll out dough between 2 sheets of wax paper into a 4 x 5-inch rectangle about 3/4-inch thick.
5. Peel wax paper away from dough several times to prevent sticking
6. Fold dough like a letter into thirds.
7. Give dough a quarter turn and roll out to 4x 5-inch rectangle
8. Repeat, folding once more
9. Wrap dough in wax paper and refrigerate for 20 minutes
10. Divide dough into 6 equal pieces and hand shape biscuits
11. Place biscuits on a baking sheet lined with parchment
12. Pre-heat oven to 500′ F…… bake biscuits for 4 minutes
13. Lower temperature to 375′ F….
14. Continue to bake for 20 - 25 minutes or until golden brown (cover biscuits with foil if they start to brown too fast )
15. Serve warm

[Recipe Courtesy of Group Recipes]

Here is a great recipe for a sweet cornbread that is also gluten free. 

Gluten Free Sweet Cornbread Recipe

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1 1/2 tablespoon apple cider vinegar
• 2 tablespoon canola oil
• 1 egg (or equivalent)
• 1 cup cornmeal
• 1 cup millet
• 3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon ground cloves

Directions:

1. Mix soymilk and vinegar and let sit.
2. In separate bowl mix EnerG egg replacer.  Set aside.
3. Mix all dry ingredients in separate bowl.
4. Add the 2 tablespoon canola oil to the soymilk mixture, and add the egg replacer as well.
5. Fold the wet ingredients into the dry mixture. Stir well.
6. Pour batter into well oiled muffin tins (will make 6 large or 12 regular size muffins).
7. Bake at 425 degree F for 20-25 minutes.

[Recipe Courtesy of VegWeb]

There are a variety of gluten free breads available these days, some of which are actually pretty good. This is, however, the first recipe I’ve run across for gluten free french bread.

Gluten Free French Bread

Ingredients:

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1¼ cups warm water (about 110 degrees)
• ¾ cup sorghum flour
• 1¾ cups potato starch
• ¾ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• ¼ cup powdered milk
• 1-2 teaspoons salt
• 1 tablespoon butter or margarine, softened
• 1 teaspoon cider vinegar
• 4 large egg whites, at room temperature, divided

Baking Instructions:

1. Line a two-baguette French bread pan (see note) with parchment paper or coat with cooking spray.
2. In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
3. In a large bowl, use an electric mixer to combine the flour, potato starch, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and the yeast mixture. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.
4. Transfer half of the dough to each side of the prepared pan. Use a wet spatula to smooth each into a 12-inch loaf.
5. Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.
6. Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30-35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing.
7. Makes two loaves.

[Recipe Courtesy of Daily Herald]

Here is a recipe I ran across over at Ginger Lemon Girl for homemade gluten free sandwich bread.

Gluten Free Sandwich Bread

Dry Ingredients:

• 1 cup brown rice flour
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/4 cup millet flour
• 1/4 cup potato starch
• 3 heaping tablespoons ground flax seeds
• 1/2 cup instant non-fat milk -or- dry milk substitute
• 3 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin
• 1 Tablespoon Sure Jell
• 1/2 teaspoon salt

Leavening/Proofing Ingredients:

• 2 1/2 teaspoons active dry yeast
• 2 teaspoons brown sugar
• 1/4 cup warm water (110 degrees)

Wet Ingredients:

• 1 1/4 cup warm water (110 degrees)
• 2 eggs, room temperature, beaten
• 2 egg whites, whisked
• 1/4 cup smart balance margarine, melted
• 1/4 cup brown sugar
• 1 teaspoon apple cider vinegar

Baking Instructions:

1. Proofing the Yeast: Mix together yeast, 2 teaspoons brown sugar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be “growing” if it’s proofing correctly.
2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. (Finished dough should resemble a VERY thick cake batter)
5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
6. Pour dough into loaf pan (or pans — dividing evenly).
7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans. GENTLY remove plastic wrap.
9. Heat oven to 350 degrees.
10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
11. Let loaf or loaves cool completely before cutting.

[Recipe Courtesy of Ginger Lemon Girl]