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Gluten-Free Crepes
Breakfast

Gluten-Free Crepes

4.8

Prep
10 min
Cook
1 min
Total
71 min

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

Rice Flour Pancakes
Breakfast

Rice Flour Pancakes

4.1

Prep
5 min
Cook
10 min
Total
75 min

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

Gluten-Free Irish Soda Bread
Breakfast

Gluten-Free Irish Soda Bread

4.2

Prep
10 min
Cook
65 min
Total
75 min

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

Rice Pancakes
Breakfast

Rice Pancakes

4.2

Prep
5 min
Cook
5 min
Total
10 min

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

Chestnut Flour Waffles (Gluten Free)
Breakfast

Chestnut Flour Waffles (Gluten Free)

5.0

Prep
15 min
Cook
3 min
Total
18 min

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

Delicious Gluten-Free Pancakes
Breakfast

Delicious Gluten-Free Pancakes

4.6

Prep
20 min
Cook
15 min
Total
35 min

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

Amaranth Pancakes
Breakfast American

Amaranth Pancakes

4.0

Prep
10 min
Cook
10 min
Total
20 min

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

Corny Oatmeal Waffles
Breakfast American

Corny Oatmeal Waffles

4.1

Prep
10 min
Cook
30 min
Total
40 min

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

Cucumber Dosa
Breakfast Indian

Cucumber Dosa

Prep
10 min
Cook
5 min
Total
45 min

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

Corny Pumpkin Pancakes
Breakfast American

Corny Pumpkin Pancakes

4.0

Prep
15 min
Cook
10 min
Total
25 min

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

Cinnamon Applesauce Pancakes from RiceSelect®
Breakfast

Cinnamon Applesauce Pancakes from RiceSelect®

Prep
10 min
Cook
18 min
Total
28 min

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

Wonderful Gluten Free White Bread Recipe
Breakfast American

Wonderful Gluten Free White Bread Recipe

4.6

Prep
20 min
Cook
25 min
Total
110 min

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

Rice Waffles
Breakfast American

Rice Waffles

4.7

Prep
15 min
Cook
5 min
Total
20 min

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

Akki Rotti
Breakfast Indian

Akki Rotti

4.3

Prep
20 min
Cook
10 min
Total
1490 min

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

Sugar-Free Banana Bread
Breakfast American

Sugar-Free Banana Bread

4.2

Prep
15 min
Cook
60 min
Total
75 min

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

Gluten-Free Banana-Nut Buckwheat Muffins
Breakfast American

Gluten-Free Banana-Nut Buckwheat Muffins

Prep
25 min
Cook
20 min
Total
50 min

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

Roasted Corn Breakfast Pie
Breakfast American

Roasted Corn Breakfast Pie

4.0

Prep
30 min
Cook
60 min
Total
110 min

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

Gluten-Free Onion Topping

Gluten-Free Onion Topping

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Oil a baking sheet with 1 tablespoon olive oil.
  2. 2 Mix flour, cornmeal, and salt together in a bowl. Toss onion in flour mixture until coated and spread onto the prepared baking sheet. Drizzle remaining olive oil over onion mixture.
  3. 3 Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.

By Bambam

Gluten-Free Chicken Nuggets

Gluten-Free Chicken Nuggets

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
  2. 2 Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
  3. 3 Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
  4. 4 Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
  5. 5 Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Lacy Thon

Gluten-Free Angel Food Cake
Dessert

Gluten-Free Angel Food Cake

5.0

Prep
25 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
  3. 3 Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
  4. 4 Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
  5. 5 Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
  6. 6 Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
  7. 7 When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

By Christine

Maja Blanca Maiz (Corn Pudding)
Dessert Southeast Asian

Maja Blanca Maiz (Corn Pudding)

4.1

Prep
5 min
Cook
30 min
Total
95 min

Instructions

  1. 1 Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

By lola

Gluten-Free Pie Crust

Gluten-Free Pie Crust

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine 3/4 cup arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  2. 2 Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  3. 3 Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.

By Sandra LeRose

Gluten-Free, Dairy-Free Coconut Brownies
Dessert

Gluten-Free, Dairy-Free Coconut Brownies

4.1

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix together rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend mixture until thickened; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool for about 10 minutes before cutting into 12 squares.

By Meg Mae

Shortbread
Dessert European

Shortbread

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  3. 3 Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  4. 4 Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  5. 5 Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

By Norita Solt

Rice Pudding with Saffron and Cardamom
Dessert

Rice Pudding with Saffron and Cardamom

3.0

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
  3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Almond Cookies II
Dessert

Almond Cookies II

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
  3. 3 Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

By BEULAH M. SCHOTT

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
  3. 3 Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By glutenfreemom

Rice Zucchini Muffins

Rice Zucchini Muffins

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
  3. 3 Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By Jamie West

Gluten-Free Yellow Cake
Dessert

Gluten-Free Yellow Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

By Amy