Type what you have

Ingredients

• ✓ rice flour
• green banana
• chickpea flour
• turmeric
• chili powder
• baking soda
• salt
• water
• oil

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

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
• egg
• soy sauce
• green onion
• white sugar
• cornstarch
• garlic
• salt
• cayenne pepper
• chicken breast
• oil

Instructions

1. 1 Mix together eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper in a large bowl until well combined. Add chicken; stir to coat. Marinate in the refrigerator for 24 hours.
2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Working in batches, cook battered chicken in hot oil until golden brown and crisp all over. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Drain fried chicken on a paper towel-lined plate.

By Nancy Jones-Ailor

Ingredients

• ✓ rice flour
• egg
• water
• vegetable oil
• cornmeal
• millet flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
2. 2 Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
3. 3 Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

By Jenny Wells

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
• shrimp
• bacon
• vegetable oil
• daikon radish
• rock sugar
• salt

Instructions

1. 1 Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
2. 2 Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
3. 3 Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
4. 4 Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
5. 5 Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
6. 6 Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
7. 7 Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.

By rubiness

Ingredients

• ✓ rice flour
• cornmeal
• tapioca flour
• buckwheat flour
• baking powder
• baking soda
• salt
• butter
• milk
• egg
• honey
• vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
2. 2 Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
3. 3 Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ rice flour
• white sugar
• active dry yeast
• water
• oat flour
• tapioca starch
• cornstarch
• xanthan gum
• salt
• egg
• canola oil
• sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
4. 4 Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
5. 5 Allow to rise in the preheated warm oven, 30 to 40 minutes.
6. 6 Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
7. 7 Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

By Erron

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
• 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
• ✓ rice flour
• shallot
• soy sauce
• sake
• hot pepper sauce
• cilantro
• ginger root
• seltzer water
• egg yolk
• shrimp
• vegetable oil

Instructions

1. 1 Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
2. 2 Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
3. 3 Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

By Marcy McClure Mock

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
• 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
• white sugar
• salt
• turmeric
• coconut milk
• water
• vegetable oil
• shallot
• garlic
• shrimp
• fish sauce
• salt
• mung bean sprout
• lettuce leaf

Instructions

1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Ingredients

• ✓ rice flour
• egg
• salt
• black pepper
• white sugar
• garlic
• ginger
• sesame oil
• soy sauce
• chicken bouillon granules
• chicken breast
• potato starch
• oil

Instructions

1. 1 In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
2. 2 Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
3. 3 In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

By AMY

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
• nutmeg
• salt
• milk
• all-purpose flour
• butter
• ricotta cheese
• black pepper
• onion powder
• worcestershire sauce
• balsamic vinegar
• parmesan cheese
• milk
• spinach
• leek
• butter
• nutmeg
• butternut squash

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top.
3. 3 Bake in the preheated oven until pliable but not mushy, about 5 minutes per side.
4. 4 Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes.
5. 5 Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes.
6. 6 Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top.
7. 7 Bake lasagna in the preheated oven until golden, about 40 minutes.
8. 8 Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes.
9. 9 Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.

By craig_08

Ingredients

• ✓ rice flour
• mustard green
• monosodium glutamate
• garlic
• red chile pepper
• sugar
• water
• fish sauce
• lime juice
• basil
• bean sprout
• vegetable oil
• saffron
• green onion
• coconut milk
• water
• monosodium glutamate
• fish sauce
• pork loin
• shrimp

Instructions

1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Ingredients

• ✓ rice flour
• tomato
• onion
• ginger
• olive oil
• cumin seed
• chickpea
• curry powder
• salt
• cilantro

Instructions

1. 1 Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. 2 Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

By vburrito

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
• 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
• olive oil
• cornmeal
• salt
• onion

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

Ingredients

• ✓ rice flour
• sugar
• salt
• baking powder
• vegetable shortening
• water
• vanilla extract

Instructions

1. 1 Whisk rice flour, sugar, salt, and baking powder together in a bowl. Cut in shortening until the mixture resembles sand. Stir in water and vanilla extract until dough forms a ball.
2. 2 Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

By BriannaH

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
• corn square cereal
• egg
• chicken breast
• oil

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

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