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]

There are a number of great gluten free recipes for cookies, but for some reason it is rare that I run across a good one for peanut butter cookies.  Enjoy!

Gluten Free Peanut Butter Cookies Recipe

Ingredients:

• 1/2 cup Crisco
• 1/2 cup butter
• 1/2 cup white sugar
• 1.5 cup brown sugar
• 1 cup peanut butter
• 2 eggs
• 3 cups gluten-free flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tbsp. Xanthan Gum
• 1 tsp. vanilla

Directions:

1. In a large bowl, cream the butter and shortening together for a few minutes until you have a paste that resembles dense frosting.
2. Add both types of sugar and continue creaming until the mixture resembles dense frosting with sand mixed in.
3. While the butter/shortening mixture is creaming, mix all the dry ingredients in a large mixing bowl.
4. Add the peanut butter to the wet mixture and mix well, until the it is no longer readily apparent in the dough.
5. Add the eggs, one at a time, making sure the first completely incorporates before adding the second.
6. Top it off with the vanilla, and continue mixing until there remains no evidence of any of the individual ingredients.
7. If you decide to add any additional ingredients (i.e., chocolate chips, nuts, etc.) to the final cookie, this is the time to do it.
8. Slowly add the dry mixture, mixing steadily to ensure that the dry ingredients incorporate properly without clumping up.
9. After all the dry has been mixed in, you will have a very loose dough that will clump properly when compressed.
10. Scoop the dough with spoons (I like to use an ice cream scoop) into balls about 1 to 1.5 inches in diameter and place them on a greased cookie sheet. Try not to compress the dough too much in this process, as doing so can create a denser cookie.
11. Bake at 375F for about 14 minutes for a cookie portion the size of an ice cream scoop.
12. Allow the cookies to cool on a rack until they can be handled without burning your fingers.

[Recipe Courtesy of Carl's Kitchen]

Probably the most popular recipes seem to be the gluten free chicken recipes we post every so often, so when I ran across this one, I figured I would pass it along to our readers. 

Gluten Free Italian Chicken and Rice Recipe

Ingredients:

• 12 ounces chicken breasts, cut into chunks
• 1/2 cup chopped onion
• 1 1/4 cups chicken broth, add more as desire
• 14 ounces diced tomatoes
• 1 1/2 cups instant rice
• 14 ounces French style green beans
• 1/8 teaspoon garlic powder
• 1 tablespoon cilantro (to taste)
• 2 pinches basil
• parmesan cheese (optional)

Directions:

1. Spray skillet with cooking spray or use butter or oil. Sautee chicken and onion for about 5 minutes or until chicken is no longer pink.
2. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans.
3. Simmer 5 minutes.
4. Remove from heat, let stand 3 minutes covered.
5. Serve with grated parmesan cheese if desired. 

And remember, if you’d like to see your recipes featured here, please let us know. 

[Recipe Courtesy of Recipe Zaar]

Here is a great recipe for german pancakes which is advertised as being both gluten free and dairy free.

Gluten Free/Dairy Free German Pancake Recipe

Ingredients:

• 1 cup rice milk
• 1 cup gluten-free rice flour mix
• 6 eggs
• 1/4 teaspoon salt
• 1/4 cup coconut oil (I used a bit less or drained excess)
• 1/2 teaspoon xanthan gum

Directions:

1. Preheat oven to 400 degrees.
2. In a 9×13 pan, melt oil in oven.
3. In a medium bowl mix milk, flour, salt and eggs.
4. When oven is at 400 degrees, take out pan and pour in mixture.
5. Cook for 20-25 minutes or until fluffy.
6. Serve with desired toppings.
7. We like syrup.

[Recipe Courtesy of Recipe Zaar]

Here is an excellent recipe I ran across for rhubarb pie.   It is advertised as being both gluten free and casein free!

Gluten Free/Casein Free Rhubarb Pie

Ingredients:

• 2 cups sliced rhubarb
• 2 cups sliced strawberries
• 1 1/4 cups organic raw sugar or plain white sugar
• 1/4 Minute tapioca
• 1/2 teaspoon nutmeg

Directions:

1. Mix the ingredients all together in a large bowl.
2. Let sit for at least 15 minutes before pouring into crust.
3. Fill the crust as desired.
4. Bake at 425 degrees F for 45 minutes or until the juices bubble up.

[Recipe Courtesy of Kathi-GFCF]