By NELady on April 12, 2009
"From Delight Gluten Free Magazine, Feb. Mar. Apr. 2009 issue. Great subsitution for bread! I use sweet brown rice flour to make these, but the original recipe calls for white rice flour."
Serving Size: 1 (91 g)
Servings Per Recipe: 4
"These were really good. My Celiac daughter loves them as they are a good alternative to a bun or bread for sandwiches, they don't fall apart when cold. I made them the regular way, white rice flour not adding any additions. It is always the requested 'bread' when she comes home. It's fine because they are easy. Just make sure your muffin tin and other utensils are clean so you avoid cross contamination."