---------- Recipe via Meal-Master (tm) v8.02
  
       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.
   
   Makes 3 mini 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
  
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