3/4 c Low-fat buttermilk
1/2 c Unsweetened applesauce
1/4 c Orange juice concentrate
-- (frozen)
1/3 c Honey
3 tb Olive oil
2 1/4 c Rice flour
1 ts Xanthan gum
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 tb Grated orange peel
1 c Confectioners' sugar
2 tb Orange juice
Combine buttermilk, applesauce, juice concentrate, honey, eggs and
oil in blender or food processor 1 minute. Combine flour, xanthan
gum, baking powder, baking soda and salt in large bowl. Make a well
in center of flour mixture; pour in liquid mixture and orange peel;
stir to combine. Pour batter into 3 lightly greased mini loaf pans.
Use rubber spatula to smooth top of each loaf. Bake in 350 degrees
F oven 35 to 40 minutes, or until cake tester comes out clean.
Combine confectioners' sugar and orange juice in small bowl; stir
until smooth, set aside. Turn loaves onto wire rack; cool 10
minutes. Poke holes in loaves with wooden pick or fork; drizzle
glaze over loaves.
Each serving (2 slices) provides:
* 278 calories
* 4 g protein
* 6 g fat
* 53 g carbohydrate
* 0 g dietary fiber
* 50 mg cholesterol
* 293 mg sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon
juice for orange juice concentrate, add 2 tablespoons poppy seeds and
2 tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in
warm loaves. Drizzle glaze over loaves.
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
