• 1 3/4 cup RICEPLEX FIBER
• 1 cup Raisins
• 3/4 cup Sugar
• 1-1/2 cups Water
• 3/4 cup Garbonzo Bean Flour
• 1-1/2 tsp Xanthan Gum
• 3 tsp Baking Powder  

Mix bran, raisins, sugar and water in bowl. Let stand for at least 2 hours (or even overnight).
Preheat oven to 325 degrees for muffins or 350 degrees for loaf.
Lightly spray muffin tins or medium loaf pan with nonstick vegetable spray. Set aside.
Add xanthan gum and baking powder to bran-raisin mixture, blend together gently. Pour into muffin tins/ loaf pan and bake: 35 minutes (325 degrees) muffins or 1 hour (350 degrees) loaf.
Yield: 1 loaf or 12 regular muffins

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Rice Bran Buttermilk Pancakes

 

Ingredients:

• 1 cup White Rice Flour
• 1/2 cup RICEPLEX FIBER
• 2 Tb Baking Powder
• 1/2 Tb Baking Soda
• 1 tsp Salt
• 1-3/4 cup Buttermilk
• 4 large Egg Whites, well beaten
• Sift together dry ingredients. Combine buttermilk and egg whites; add to flour mixture and fold in just until blended.
  Pour batter onto hot griddle sprayed with vegetable oil cooking spray. Cook until underside is nicely browned. Turn and brown other side.
  Yield: Approximately (8) 4" pancakes.

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Rice Bran Muffins (Wheat Free)

Ingredients:

1 3/4 cup RICEPLEX FIBER 

3 tsp Baking Powder 

2 Eggs 

1/3 cup Flaxseed 

1/2 tsp Salt 

1/2 cup Brown Sugar 

1 cup Milk 

1/3 cup Melted Shortening, Butter, or Margarine 

1. Preheat oven to 425°.
2. Sift dry ingredients. Add milk, eggs, and shortening. Mix until smooth.
3. Add flaxseed and mix again.
4. Pour into greased muffin tins or paper muffin cups. Bake at 425° until brown, about 15 minutes.
Yields about 1 and 1/2 dozen muffins.

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Pineapple Berry Muffins (Makes 24 muffins)

Ingredients:

• 2 cups RICEPLEX FIBER
• 1/2 cup Rice flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1 cup raisins
• 1 cup chopped walnuts
• 1/2 cup skim milk
• 1/2 cup raspberry juice
• 1 cup chopped frozen or fresh strawberries
• 1 cup crushed pineapple
• 2 egg whites or equivalent egg substitute
• 2 tablespooons canola oil

Heat oven to 425 F. Combine dry ingredients, raisins, and walnuts in small bowl. In large bowl combine milk, raspberry juice, strawberries, pineapple, egg whites, and oil. Add dry ingredients; mix until moistened. Spray muffin tin with coating and fill cups 2/3 full. Bake 17 minutes.

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Orange Honey Quick Bread (Gluten-Free) Recipe

Dry Ingredients:

• 2 cup RICEPLEX FIBER
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xantham gum
• 3/4 cup fine chopped pecans or hazelnuts or walnuts
  
  Wet Ingredients:

• 2 tablespoons softened butter or margarine
• 3/4 cup honey
• 2 egg whites or 1 egg, beaten
• 3/4 cup orange juice
• 1-1/2 tablespoon grated orange rind
• 
  Directions:
  Mix together the dry ingredients with a wire wisk.
  
  Mix the wet ingredients separately, then combine with the dry, and mix well.
  
  Pour into a greased medium-size loaf pan.
  
  Bake at 325 degrees for about 1 hour.
  
  Let the bread cool for 10 minutes before removing it from the pan.

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Apple Cake (Gluten-Free) Recipe

Ingredients:

Beat together:
1-3/4 cup sugar
Three eggs

Add:
1 cup oil
Mix until creamy.

Sift together:
2 cups RICEPLEX FIBER
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon xanthan gum

Directions:
Mix dry ingredients into egg mixture.

Fold in:
2 cups sliced apples
1 cup chopped nuts

Batter will be stiff. Turn into 9 x 13-inch pan sprayed with nonstick cooking spray. Bake at 375-degrees for 40 to 45 minutes. Top with powdered sugar if you wish.

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Chewy Granola-like Bars Recipe

Ingredients:

• 1 cup butter or margarine
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 tablespoons corn syrup or maple syrup
• 3 cups oats
• 1 cup RICEPLEX FIBER
• 1 cup shredded coconut
• 1/3 cup chopped nuts
• 1 cup chocolate chips and/or your favorite dried fruit
  

Directions:
Grease a 12-inch x 9-inch cookie sheet.
In a large pan, heat butter, sugars, and syrup until melted.
Stir in remaining ingredients until evenly combined.
Spread on cookie sheet and press down, making sure the surface is smooth.

Bake in a 325 degrees oven for 30 minutes.

Yield: serves 12