Muffins using Rice Flour

[Anonymous]

I posted this on another board in response to someone whose little one could tolerate her eating rice, egg, and olive oil (amongst other things), but not potato, and hadn’t yet trialed soybean/vegetable oil (no margarine or shortening yet) or sugar.

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I have played around quite a bit with rice flour in bread-type recipes and find that by itself it is too crumbly. If your little one can handle you eating a bit of potato starch or arrowroot in your flour mix, it might help the rice flour texture. I’ve had success adding xanthan gum to correct the problem – about 1-1/2 teaspoons per cup of flour. (I realized that xanthan gum is an ingredient in Zegerid-Andrew’s reflux med-so he is OK with it.) Since you are able to do eggs (I haven’t trialed them yet), you might not need the xanthan gum.

I found a couple of recipes from my mom’s old “Joy Of Cooking” cookbook that you might be able to modify to give you some bread-like creations.

Granted, none of these will taste like light fluffy “normal” bread, but they might be better than the nothing.
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Rice Spoon Bread
“In Italy, bits of cooked ham and cooked seafood are added to the batter, which is baked until very crisp. Preheat oven to 325. Combine in the order given, then stir until blended: 1 c boiled rice, 1/4 c corn meal (could leave out or try Arrowhead Mills Rice and Shine rice grits?), 2 cups buttermilk (could try rice milk?), 1/2 t soda (is this baking soda???), 1 t salt, 2 beaten eggs, 2 T melted fat or butter (could try olive oil?). Place the batter in a greased ovenproof dish. Bake for about 1 hour.”

Rice Flour Muffins
“Preheat oven to 450 degrees. Have all ingredients at about 75 degrees. Measure into a bowl: 1 c rice flour, 1/2 t salt, 2 t double-acting baking powder, 1-2 T sugar (indicated in the recipe as optional). Melt 2 T shortening (could try olive oil???), and when slightly cooled, add it to 1 well-beaten egg, 1 c milk (could use rice milk). Mix the dry ingredients well and then with a few light strokes combine with the liquid mixture. About 10 strokes are all that is necessary. The muffins are less crubmly if you add to them, before the dry ingredients are completely moistened: 1/8 c raisins or 2 T orange or pineapple marmalade (could use bits of peeled grapes??). If you add the marmalade, omit the sugar. Bake 12 – 15 minutes and serve at once.”

Cooked-Cereal Muffins
“A good way of utilizing leftover cereals or rice. Preheat oven to 400. Beat: 2 egg yolks. Add: 1 c cooked rice, oatmeal or cornmeal (could use rice itself or Rice and Shine rice grits), 1-1/4 c milk (could use rice milk), 2 T melted butter (could try olive oil?). Sift before measuring: 1-1/2 c all-purpose flour (could use rice flour with xanthan gum?). Resift with: 1 T sugar (could use grape juice or omit since the rice milk is sweet?), 1/2 t salt, 2 t double-acting baking powder. Beat until stiff: 2 egg whites. Combine the liquid and dry ingredients with a few swift strokes, then fold in the egg whites. Bake for 20-25 minutes.”

Rice Flour Griddle Cakes
“Mix, then sift: 2 c rice flour, 4-1/2 t double-acting baking powder, 2 t maple sugar (could maybe omit since the rice milk is sweet?), 2 t salt. Beat the mixture while adding: 2 c milk (could use rice milk). Add and barely blend: 1 beaten egg, 1 T melted butter (could try olive oil????). Bake following directions on pg 211 under ‘About Pancakes’ (which includes the info that if you use a nonstick or well seasoned pan, you shouldn’t need to butter your pan/griddle).”

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