INGREDIENTS

INSTRUCTIONS

WHEAT- AND GLUTEN-FREE MAKES 1 LOAF (16 SLICES) VEGAN  Because soy
flour is quite dense, it is used here in combination with  rice and
potato starch flours to produce a lighter texture in the  bread. You
can vary the fruit in this recipe according to personal  taste, but
bananas and dried cranberries are always a good choice  because they're
rich in potassium and available year-round.  Preheat oven to 350
degrees. Lightly oil a 8- by 41/2-inch loaf pan  and set aside.  In
medium bowl, mix flours, baking powder and salt.  In food processor,
combine bananas, soy milk, oil, sugar, tofu and  vanilla and process
until smooth. Add banana mixture to dry  ingredients and mix just until
blended. Fold in cranberries and nuts.  Scrape batter into prepared
pan. Bake until a toothpick inserted into  center comes our clean, 45
to 50 minutes. Remove to wire rack and let  cool 5 to 10 minutes. Turn
bread our onto rack and let cool  completely.  PER SLICE: 165 CAL.; 5G
PROT.; 7G TOTAL FAT (1G SAT. FAT); 23G CARB.;  0 CHOL.; 83MG SOD.; 4G
FIBER.  Converted by MC_Buster.  By Kathleen <schuller@ix.netcom.com>
on Feb 17, 1999.  Recipe by: Vegetarian Times Magazine, May 1998, page
46  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 148.2mg
Potassium: 237.4mg
Carbohydrates: 45.2g
Fiber: 4.7g
Sugar: 2.6g
Protein: 3.6g