Orange breakfast bread

Yield: 3 loaves

Measure Ingredient
¾ cup Low-fat buttermilk
½ cup Unsweetened applesauce
¼ cup Orange juice concentrate (frozen)
⅓ cup Honey
3 tablespoons Olive oil
2¼ cup Rice flour
1 teaspoon Xanthan gum
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Grated orange peel
1 cup Confectioners' sugar
2 tablespoons 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 ¼ 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

Submitted By KAREN MINTZIAS On 10-04-95

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