Type what you have

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
• 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
• 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
• 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
• 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
• 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
• egg
• almond milk
• sugar
• salt
• water
• coconut oil

Instructions

1. 1 Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
2. 2 Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
3. 3 Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

By William C McIntee wcmcintee

Ingredients

• ✓ rice flour
• egg
• milk
• vegetable oil
• salt

Instructions

1. 1 Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
2. 2 Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

By ilikeit

Ingredients

• ✓ rice flour
• tapioca flour
• white sugar
• baking soda
• baking powder
• salt
• egg
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
2. 2 Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
3. 3 Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

By ChristinaBunny

Ingredients

• ✓ rice flour
• rice
• milk
• white sugar
• applesauce
• baking powder
• vegetable oil

Instructions

1. 1 Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
2. 2 Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

By Jamie West

Ingredients

• ✓ rice flour
• chestnut flour
• potato starch
• baking powder
• milk
• egg
• vegetable oil
• honey

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
3. 3 Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
4. 4 Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
5. 5 Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ rice flour
• tapioca flour
• potato starch
• buttermilk powder
• sugar substitute
• baking powder
• baking soda
• salt
• xanthan gum
• egg
• canola oil
• water

Instructions

1. 1 In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. 2 Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

By AC6AA

Ingredients

• ✓ rice flour
• cucumber
• semolina flour
• coconut
• green chile pepper
• ginger
• salt
• water
• oil

Instructions

1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Ingredients

• ✓ rice flour
• cinnamon
• brown sugar
• butter
• cinnamon
• baking soda
• baking powder
• milk powder
• sweetener
• stevia powder
• coconut flour
• vanilla
• coconut oil
• egg
• applesauce
• skim milk
• brown rice

Instructions

1. 1 Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
2. 2 Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
3. 3 Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
4. 4 Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
5. 5 Cook another 1-2 minutes on second side until golden.
6. 6 Top pancakes with butter mixture and cooked apples, if desired.

By Rice Select

Ingredients

• ✓ rice flour
• mung bean
• water
• cumin seed
• green chile pepper
• asafoetida powder
• cilantro
• coconut
• carrot
• salt
• vegetable oil

Instructions

1. 1 Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
2. 2 In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
3. 3 Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
4. 4 Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

By Ashwini

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
• 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
• 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