MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Breakfast Bread
 Categories: Breads, Gluten-free
      Yield: 3 loaves
 
    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

  Electronic format courtesy of Karen Mintzias
  
  From: Karen Mintzias                  Date: 10-04
  Cooking
 
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