I suppose the pessimistic attitude regarding believing I'm with-holding ingredients is understandable, considering the paranoid state that Celiac put me in about food and their listed ingredients when I was diagnosed and before I started doing all of my own baking.

The ingredients I posted are all of the ingredients that were used. Nothing was omitted. The reason for the browning throughout is due to the ratio of brown rice flour to white rice flour and also the temperature at which the oven was set to cook it. When cooking at a lower temperature, the browning is less pronounced. With no brown rice flour, it's more yellowish-white. I just prefer the taste with the brown rice flour in it, and haven't come up with a solution yet that looks less brown and retains the taste.

Hopefully, you can add this new knowledge to whatever experience you may have and it can help you with your future recipe attempts.