Type what you have

Ingredients

• ✓ rice flour
• sourdough starter
• bread flour
• water
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.
3. 3 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).
4. 4 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.
5. 5 Generously dust a proofing basket (banneton) with rice flour.
6. 6 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.
7. 7 Cover and refrigerate for 12 hours to slow the fermentation process.
8. 8 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
9. 9 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
10. 10 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11. 11 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.
12. 12 Transfer loaf to a wire rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ rice flour
• salt
• egg
• vegetable oil
• water
• cooking spray

Instructions

1. 1 Mix rice flour and salt together in a bowl; form a well in the center of the mixture. Stir in egg, vegetable oil, and enough water to make a smooth batter.
2. 2 Spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. Tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. Flip and cook about 1 more minute. Repeat with remaining batter.

By kim

Ingredients

• ✓ rice flour
• ✓ rice flour
• self-rising flour
• baking powder
• lager-style beer
• cod fillet
• salt
• vegetable oil

Instructions

1. 1 Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
2. 2 Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
5. 5 Dip floured cod into the batter to coat; lift out and let excess drip off.
6. 6 Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

By John Mitzewich

Ingredients

• ✓ rice flour
• russet potato
• canola oil
• cornstarch
• salt
• seasoned salt

Instructions

1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Ingredients

• ✓ rice flour
• potato
• egg
• potato starch
• sweet rice flour
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
2. 2 Bake potatoes in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
3. 3 Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well.
4. 4 Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
5. 5 Dust the work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
6. 6 Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
7. 7 Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

By Buckwheat Queen

Ingredients

• ✓ rice flour
• water
• active dry yeast
• white sugar
• all-purpose flour
• bread flour
• salt
• water
• vegetable oil
• white sugar
• active dry yeast
• salt

Instructions

1. 1 Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
3. 3 Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
4. 4 Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
5. 5 Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
8. 8 Spread topping thickly over tops and sides of the rolls.
9. 9 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

By melody741

Ingredients

• ✓ rice flour
• ✓ rice flour
• apple
• sugar
• cinnamon
• brown sugar
• butter
• quinoa flake
• rice flake

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine apples, 1/4 cup rice flour, white sugar, and cinnamon in a bowl; transfer to an 8-inch baking dish.
3. 3 Mix brown sugar, butter, 1/2 cup rice flour, quinoa flakes, and rice flakes in the same bowl used for apple mixture. Sprinkle crumble topping over apple mixture and pat down gently.
4. 4 Bake in the preheated oven until apples are tender and topping is slightly browned, 35 minutes.

By Kathy

Ingredients

• ✓ rice flour
• ✓ rice flour
• butter
• confectioners sugar
• potato starch
• tapioca starch
• rhubarb
• white sugar
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust is bubbling, about 18 minutes.
4. 4 Combine rhubarb, white sugar, eggs, ⅓ cup rice flour, and salt in a bowl until well combined; spoon topping over crust.
5. 5 Bake in the preheated oven until topping is bubbling, about 35 minutes.

By efollendorf

Ingredients

• ✓ rice flour
• sorghum flour
• amaranth
• baking powder
• cinnamon
• almond milk
• applesauce
• egg
• cooking spray

Instructions

1. 1 Heat a griddle over medium heat.
2. 2 Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.
3. 3 Spray griddle with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ rice flour
• cooking spray
• rolled oat
• cornmeal
• baking powder
• soy milk
• egg
• oil

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
2. 2 Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
3. 3 Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ rice flour
• butter
• icing sugar
• salt
• bacon
• chive
• all-purpose flour
• maple syrup

Instructions

1. 1 Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
2. 2 Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
3. 3 Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
4. 4 Preheat oven to 325 degrees F (160 degrees C).
5. 5 Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
6. 6 Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ rice flour
• habanero pepper
• garlic
• salt
• sriracha sauce
• egg
• chicken breast
• vegetable oil

Instructions

1. 1 Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2. 2 Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3. 3 Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4. 4 Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5. 5 Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ rice flour
• garlic
• butter
• shrimp
• paprika
• salt
• cayenne pepper
• olive oil

Instructions

1. 1 Separate garlic cloves into a bowl; place another bowl on top. Shake until all peels separate from cloves, about 30 seconds, being careful not to shake too hard. Mince garlic cloves.
2. 2 Melt butter in a sauté pan over medium heat; add minced garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes; transfer to a small bowl and set aside.
3. 3 Pat thawed shrimp dry with paper towels; add to a large mixing bowl.
4. 4 Combine rice flour, paprika, salt, and cayenne pepper in a small bowl; sprinkle over shrimp and toss until completely coated using a large spoon or spatula.
5. 5 Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp in a single layer, in batches, and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter; cook for 30 seconds more. Repeat with remaining shrimp and garlic butter. Serve immediately.

By John Mitzewich

Ingredients

• ✓ rice flour
• tapioca flour
• brown rice flour
• sugar
• xanthan gum
• salt
• butter
• milk
• cooking spray
• sea salt

Instructions

1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Ingredients

• ✓ rice flour
• vegetable oil cooking spray
• pumpkin
• soy milk
• corn
• egg
• onion
• baking powder
• cinnamon

Instructions

1. 1 Heat a large skillet over medium heat; prepare with cooking spray.
2. 2 Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 3 Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

By sueb

Ingredients

• ✓ rice flour
• cooking spray
• brown sugar
• salt
• baking soda
• cocoa powder
• olive oil
• chickpea
• water
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Ingredients

• ✓ rice flour
• quinoa flour
• xanthan gum
• basil
• rosemary
• oregano
• salt
• egg
• egg yolk
• water
• olive oil

Instructions

1. 1 Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
2. 2 Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.
3. 3 Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.
4. 4 Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.
5. 5 Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.
6. 6 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

By kitchenwitch

Ingredients

• ✓ rice flour
• sugar
• active dry yeast
• water
• sorghum flour
• potato starch
• cornstarch
• vegetable oil
• egg
• xanthan gum
• salt

Instructions

1. 1 Grease a 9x5-inch loaf pan.
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Ingredients

• ✓ rice flour
• water
• white sugar
• yeast
• gluten-free flour blend
• italian seasoning
• xanthan gum
• gelatin
• salt
• apple cider vinegar
• olive oil

Instructions

1. 1 Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
4. 4 Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
5. 5 Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

By Allen Seidman

Ingredients

• ✓ rice flour
• mozzarella cheese
• parmesan cheese
• zucchini blossom
• egg
• milk
• sparkling water
• sweet rice flour
• salt
• black pepper
• oil

Instructions

1. 1 Combine mozzarella cheese and Parmigiano-Reggiano cheese in a bowl until well mixed. Stuff each zucchini blossom with 1 tablespoon cheese mixture; pinch ends closed.
2. 2 Whisk rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper together in a bowl. Dip stuffed blossoms into rice flour mixture; toss gently until coated.
3. 3 Heat oil in a saucepan over medium heat. Lower blossoms carefully into the hot oil in batches. Fry until crisp and pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining blossoms.

By Buckwheat Queen

Ingredients

• ✓ rice flour
• egg
• rice milk
• tapioca starch
• canola oil
• almond meal
• sugar
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
4. 4 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.

By Beth

Ingredients

• ✓ rice flour
• all-purpose flour
• stevia powder
• baking powder
• baking soda
• salt
• banana
• almond milk
• vegetable oil
• egg
• pine nut
• flax seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine bananas, almond milk, vegetable oil, and egg in another bowl; beat with an electric mixer until smooth. Stir banana mixture into flour mixture until incorporated, then fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a knife inserted in the center of loaf comes out clean, about 1 hour.

By Gingerbreadgirlz

Ingredients

• ✓ rice flour
• egg
• cider vinegar
• olive oil
• honey
• buttermilk
• salt
• xanthan gum
• cornstarch
• potato starch
• soy flour
• active dry yeast

Instructions

1. 1 Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
3. 3 Let bread cool for 10 to 15 minutes before removing from the pan.

By Aaron Atkinson

Ingredients

• ✓ rice flour
• buckwheat flakes
• brown sugar
• butter
• vanilla extract
• buckwheat flour
• all-purpose baking flour
• baking powder
• brown sugar
• butter
• egg
• banana
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
3. 3 Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
4. 4 Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs, one at a time. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
5. 5 Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

By Buckwheat Queen

Ingredients

• ✓ rice flour
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• white pepper
• seafood stock
• half-and-half
• heavy cream
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ rice flour
• all-purpose flour
• confectioners' sugar
• butter
• raspberry jam
• white sugar
• butter
• egg
• red food coloring
• confectioners' sugar
• butter
• milk
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
2. 2 Whisk all-purpose flour and 2 tablespoons confectioners' sugar together in a bowl; cut in ½ cup butter using 2 knives or pastry blender until mixture resembles fine crumbs. Evenly pat base mixture into the prepared pan.
3. 3 Bake in the preheated oven for 20 minutes. Cool on a wire rack, about 15 minutes. Evenly top base with raspberry jam.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Beat white sugar and ½ cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat in rice flour until well combined; stir in food coloring until filling batter reaches desired shade of red. Evenly spread filling over jam layer.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
7. 7 Beat 2 cups confectioners' sugar and ⅓ cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Evenly spread icing over cooled bars.
8. 8 Lift squares out of pan by holding edges of parchment paper; transfer to a cutting board. Slice into 1-inch squares with a very sharp knife.

By RedApple

Ingredients

• ✓ rice flour
• cooking spray
• hash brown
• bacon
• white mushroom
• yellow onion
• avocado oil
• corn
• green onion
• cilantro
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ rice flour
• zucchini
• canola oil
• egg
• vanilla extract
• sugar
• sweet rice flour
• cornstarch
• tapioca starch
• baking powder
• cinnamon
• baking soda
• xanthan gum
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Ingredients

• ✓ rice flour
• milk
• water
• sugar
• active dry yeast
• all-purpose flour
• kosher salt
• butter
• butter
• sugar
• sugar
• salt
• vegetable oil
• sesame oil
• yeast
• water

Instructions

1. 1 Make dough: Combine milk and water in a microwave-safe bowl; cook in the microwave for 10-second intervals until warm to the touch or an instant-read thermometer reads 100 degrees F (38 degrees C). Stir in sugar and yeast; let sit for 15 to 20 minutes.
2. 2 Stir together flour and kosher salt in a large bowl; make a well in the center. Pour yeast mixture and melted butter into the well; stir with a fork until a shaggy dough forms, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed. Transfer dough to a work surface and knead until very smooth, soft, and elastic, 7 to 8 minutes.
3. 3 Transfer dough to a lightly greased bowl; cover and let rise in a warm spot until doubled in size, about 1 hour.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven rack to the center position. Line a baking sheet with a silicone mat.
5. 5 Make topping: Stir together rice flour, sugar, salt, vegetable oil, sesame oil, yeast, and warm water in a small bowl. Add more water if needed to form a thick but spreadable mixture. This must be thin enough to spread over rolls without deflating them but thick enough not to run off onto the pan. Cover the bowl with plastic wrap and set aside until needed.
6. 6 Transfer risen dough to a work surface and press out air while rolling into a short, fat tube shape. Divide evenly into 6 pieces.
7. 7 Shape each piece into a ball by pulling and pinching dough at the bottom to form a smooth skin over the top surface of dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel and let rise until doubled in size, about 30 minutes.
8. 8 Uncover rolls and use a small spoon to carefully spread topping over each one.
9. 9 Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked, about 20 minutes. Transfer to a wire rack and allow to cool to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ rice flour
• walnut
• cranberry
• salt
• cinnamon
• xanthan gum
• baking powder
• flax seed
• brown rice flour
• vanilla extract
• egg yolk
• egg
• butter
• white sugar
• brown sugar
• white vinegar
• milk
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar