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 theyre 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.