Gluten Free Pear Bread

1½ c superfine brown rice flour (plus more for dusting) whisk stir add bake 60–70 minutes at 350°F cool 5 minutes in pan cool until cool
½ c tapioca (or corn or potato) starch
1 t baking powder
1 t kosher or fine sea salt
2 t ground cinnamon
2 large eggs whisk
¾ c sugar
½ cup grapeseed (or other neutral flavoured) oil
2 t pure vanilla extract
2 ripe pears, peeled, cored, grated, and drained  
1 c walnuts, chopped
  1. Grease and dust a 9″×5″ loaf pan.
  2. Whisk the 1½ c brown rice flour, the tapioca starch, the baking powder, the salt, and the cinnamon.
  3. In another bowl, whisk the eggs, sugar, oil, and vanilla.
  4. Add the wet mixture to the dry and stir to combine.
  5. Add the pears and walnuts and pour the batter into the prepared pan.
  6. Bake 60–70 minutes at 350°F or until golden brown and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes.
  8. Remove from pan and cool on a wire rack.

Stolen from simply gluten-free