1 1/2 c  Rice flour

    1/2 c  Brown rice flour

      1 tb Baking powder

    1/2 ts Xanthan gum

    1/2 ts Baking soda

    1/4 ts Salt

      1 c  Low-fat buttermilk

      2    Eggs; OR...

    1/2 c  - frozen egg substitute

           - (thawed)  OR...
      4    -Egg whites

      3 tb Vegetable oil

    1/3 c  Orange juice concentrate

           -- (frozen), thawed
      1 tb Grated orange peel, optional

      1 c  Chopped pitted dates

  Combine rice flour, brown rice flour, baking powder, xanthan gum, baking
  soda and salt in large bowl.  Whisk together buttermilk, eggs, oil, 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 18 to 20 minutes.  Turn
  muffins onto wire rack to cool.
  Each muffin provides:
  * 182 calories
  * 4 g. protein
  * 5 g. fat
  * 32 g. carbohydrate
  * 2 g. dietary fiber
  * 38 mg. cholesterol
  * 186 mg. sodium
  *** 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.
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
  ~----