Combine white rice flour, brown
rice flour, baking powder, xanthan gum, baking soda and salt in large bowl. Whisk together
buttermilk, eggs, oil, orange juice concentrate and orange peel in medium bowl; stir in
dates. Make a well in center of flour mixture; pour in liquid mixture, and stir to
combine.
Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin
tops. Bake in 425 degree F. oven for 18 to 20 minutes. Turn muffins onto wire rack to
cool.
VARIATIONS
Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice bran for flours;
substitute 1/3 cup maple syrup for orange juice concentrate; add 1 cup chopped apples, 1
cup raisins, and 1 teaspoon ground cinnamon; omit orange peel and dates.
Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour; omit orange
juice concentrate; add 1/4 cup water, and 2 tablespoons honey; add one 8-3/4-ounce can
corn kernels, drained, or 1 cup frozen corn, 1/4 teaspoon red pepper flakes; increase salt
to 1/2 teaspoon; omit orange peel and dates.
Spring 2000
Wheat-Free Baking
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