Gluten-Free Green Tomato Bread

• 8-10 medium green tomatoes
• 2/3 cup boiling water
• 2/3 cup vegetable shortening
• 2 & 2/3 cups sugar
• 4 eggs
• 3 & 1/3 cups flour (equal amounts of garbanzo, oat, potato, tapioca, rice and brown rice flours)
• 2 tsps baking soda
• 1 & ½ tsp salt
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp cloves
• 2/3 cup pecans or walnuts (coarsely chopped)

Slice the green tomatoes and cut into quarters. Run through a blender until creamy. You will need 2 cups of pulp for the recipe. Soak raisins in boiling water. Set aside to cool.

Cream shortening, sugar, and eggs in a large mixing bowl. Add tomato pulp, raisins and their water. Beat well.

In a separate bowl, combine flour, soda, salt, baking powder, cinnamon, cloves and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2 parts and put into 9x5 inch greased loaf pans.

Bake for at least 1 hour at 350°F, possibly 10 minutes more. (I turn the oven off after 1 hour and leave the bread in the oven for 10 minutes more.)

Yields 2 loaves.

From: "Bgpaull@aol.com"