BREADS & MUFFINS

Banana Nut Muffins 

2 containers dark colored rice flour 

1 container custard flour 

2 tablespoons potato starch flour 

2 tablespoons preparing powder (non-aluminum) 2 tablespoons fructose 

1 teaspoon xantham gum 

1/2 teaspoon agar 

1/2 teaspoon ocean salt 

4 medium bananas, peeled and crushed 

3/4 container almonds or walnuts, cleaved 

1-3/4 containers rice drain 

2 tablespoons chilly squeezed sunflower oil 

1 teaspoon vanilla concentrate 

Preheat stove to 350 F 

Blend dry fixings with electric blender. Gradually include rice drain while blending. Include canola oil and vanilla concentrate. Include bananas. Spoon blend into an oiled biscuit dish. Heat at 350 F for 45 minutes or until the point that best is light darker. Expel biscuits from the container and cool on a cake rack. Makes 12 biscuits.

Dark colored Rice Foccacia Bread 

1 container darker rice flour 

1/2 container custard flour 

1 tablespoon potato starch flour 

1 tablespoon preparing powder (non-aluminum) 1 tablespoon fructose 

1 teaspoon xantham gum 

1/2 teaspoon agar 

1/4 teaspoon ocean salt 

3/4 container rice drain 

1/2 tablespoon chilly squeezed olive oil 

Preheat stove to 400 F 

Blend dry fixings with batter snares. Gradually include rice drain while manipulating. Include olive oil. Batter will be marginally sticky. Press into an oiled 8-inch heating skillet with a softly oiled spatula. Brush top with olive oil. Include hacked onions or garlic, salt, pepper, oregano, crisp basil, meagerly cut tomato. Prepare at 400 F for 25 minutes or until the point that outside is medium dark colored. Expel from the container and cool on a cake rack.

Blueberry Muffins 

2 containers dark colored rice flour 

1 container custard flour 

2 tablespoons potato starch flour 

2 tablespoons preparing powder (non-aluminum) 3 tablespoons fructose 

1 teaspoon xantham gum 

1/2 teaspoon agar 

1/2 teaspoon ocean salt 

1-3/4 containers rice drain 

2 tablespoons chilly squeezed sunflower oil 

1 teaspoon vanilla concentrate 

1 container blueberries or other organic product 

Preheat stove to 350 F 

Blend dry fixings with electric blender. Gradually include rice drain while blending. Include canola oil and vanilla concentrate. Include blueberries. Spoon blend into an oiled biscuit container. Heat at 350 F for 40 minutes or until the point when top is light dark colored. Expel biscuits from the dish and cool on a cake rack. Makes 9 biscuits. Add a little water to the unused biscuit spaces.