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 it has a creamy consistency. You will need 2 cups of pulp for the recipe. Soak raisins in boiling water. Set aside to cool off.
Cream shortening, sugar, and eggs in a large mixing bowl. Add tomato pulp, raisins and their water. Beat with enthusiasm.
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 with love 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 approximately ten minutes more.)
Yields 2 loaves.
From: "Bgpaull@aol.com"
Cream shortening, sugar, and eggs in a large mixing bowl. Add tomato pulp, raisins and their water. Beat with enthusiasm.
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 with love 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 approximately ten minutes more.)
Yields 2 loaves.
From: "Bgpaull@aol.com"
Submitted by Nov 24, 2009
15 min
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