So... this isn't a recipe for regular sandwich bread or rolls or anything, but this recipe instantly came to my mind. It can be made into muffins as well.

A good friend of mine has a daughter who was recently diagnosed with Celiac Disease. For a long time the family was wondering why she was always of short stature and very thin, and finally figured it out. Perhaps she'll post her story on the forum.

Whenever we would go to family parties her daughter and I would always get together and say "Can't eat that! .... Yay! Can eat that! .... Nope... stay away from that...." I would always bake us something special for dessert too, and it would make her feel good knowing that she could be part of the "good stuff" like her friends and cousins. Well, Debby brought this bread in the form of muffins one day and I must have had four (at least!) in one sitting.

Debby's Banana Bread

Preheat the oven to 350 degrees.

Combine:

5 tablespoons butter
1 cup sugar
2 eggs
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1 cup rice flour
3/4 cup millet or sorghum flour (although you can use all rice flour if you do not have another kind)
1 1/2 cups mashed banana mixed with 1/3 cup water

I've read that some recipes say to mix the dry ingredients first and then add the wet ingredients, but this recipe did not say to. Place mixture in a bread pan, or muffin cups (another post of mine recommends that gluten free bread be baked in pans other than black, glass, or nonstick-coated pans-- I use silicone pans) and bake for 45-55 minutes or until a toothpick comes out clean.

This bread comes out so fluffy you'll swear it isn't gluten free. Amazing!!!!