21 Delicious Rice Flour Recipes for Every Occasion

Kickstart your culinary adventure with rice flour, the versatile star of gluten-free cooking! Whether you’re whipping up quick weeknight dinners, indulging in comfort food, or celebrating with seasonal favorites, these 21 delicious recipes promise to delight. From fluffy pancakes to crispy tempura, there’s something for every occasion. Ready to explore the endless possibilities? Let’s dive into these mouthwatering creations that’ll make your kitchen the heart of the home.

Rice Flour Pancakes

Absolutely anyone can whip up these rice flour pancakes for a gluten-free breakfast that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup rice flour, finely ground
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup almond milk, unsweetened
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together rice flour, granulated sugar, baking powder, and sea salt until well combined.
2. Add almond milk, lightly beaten egg, melted clarified butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
6. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Golden and slightly crisp on the outside, these pancakes are tender and fluffy inside. Serve them stacked high with a drizzle of maple syrup and a sprinkle of fresh berries for a vibrant, satisfying meal.

Gluten-Free Rice Flour Bread

Fancy a gluten-free bread that doesn’t compromise on texture or taste? This rice flour bread is your answer. Simple to make, it’s a staple for those avoiding gluten.

Ingredients

– 2 cups rice flour, finely ground
– 1 tsp xanthan gum
– 1 tbsp active dry yeast
– 1 tsp sea salt
– 1 tbsp raw honey
– 1 cup warm water (110°F)
– 2 pasture-raised eggs, lightly beaten
– 3 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F. Grease a 9×5 inch loaf pan with olive oil.
2. In a large bowl, whisk together rice flour, xanthan gum, and sea salt.
3. Dissolve honey in warm water in a separate bowl. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
4. Add beaten eggs and olive oil to the yeast mixture. Stir to combine.
5. Gradually mix wet ingredients into dry ingredients until a sticky dough forms.
6. Transfer dough to the prepared loaf pan. Smooth the top with a wet spatula.
7. Cover with a damp cloth. Let rise in a warm place for 1 hour until doubled in size.
8. Bake for 35 minutes until golden brown and sounds hollow when tapped.
9. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Tip: For a crispier crust, brush the top with olive oil before baking.
Tip: Ensure your yeast is active for the bread to rise properly.
Tip: Let the bread cool completely before slicing to prevent crumbling.

Resulting in a light, airy texture with a slight chewiness, this bread pairs wonderfully with avocado or almond butter. Try toasting slices for an extra crunch.

Rice Flour Banana Muffins

Yield to the sweet, comforting aroma of Rice Flour Banana Muffins, a gluten-free twist on a classic. Perfect for breakfast or a snack, these muffins are effortlessly delicious.

Ingredients

• 1 1/2 cups rice flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 ripe bananas, mashed
• 1/2 cup pure maple syrup
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together rice flour, almond flour, baking soda, and sea salt.
3. In another bowl, combine mashed bananas, maple syrup, clarified butter, eggs, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: Cooling prevents sogginess.

Zesty with banana flavor, these muffins boast a tender crumb and moist texture. Serve warm with a drizzle of honey or a sprinkle of cinnamon for an extra touch.

Rice Flour Chocolate Cake

Rice flour chocolate cake offers a gluten-free twist on the classic dessert, combining rich cocoa flavors with a light, airy texture. Ready in under an hour, it’s perfect for any occasion.

Ingredients

• 1 1/2 cups fine rice flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1 cup buttermilk, room temperature

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, sift together rice flour, cocoa powder, baking soda, and sea salt.
3. In a separate bowl, whisk granulated sugar, lightly beaten eggs, melted clarified butter, and vanilla extract until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Gluten-free yet decadent, this cake boasts a moist crumb and deep chocolate flavor. Serve dusted with powdered sugar or alongside fresh berries for a contrast in textures.

Rice Flour Pizza Dough

Rice flour pizza dough offers a gluten-free alternative that doesn’t skimp on texture or flavor. Ready your kitchen for a straightforward, satisfying bake.

Ingredients

• 1 1/2 cups fine rice flour
• 1/2 cup tapioca starch
• 1 tsp xanthan gum
• 1 tsp sea salt
• 1 tbsp extra-virgin olive oil
• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp organic cane sugar

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together rice flour, tapioca starch, xanthan gum, and sea salt.
3. Make a well in the center of the dry ingredients. Pour in the yeast mixture and olive oil.
4. Stir with a wooden spoon until a sticky dough forms. Tip: The dough will be tackier than traditional wheat dough—this is normal.
5. Cover the bowl with a damp towel. Let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat oven to 425°F. Line a pizza tray with parchment paper.
7. Transfer dough to the prepared tray. Using wet hands, press the dough into a 12-inch circle. Tip: Keep hands wet to prevent sticking.
8. Bake for 10 minutes before adding toppings. This prevents a soggy crust.
9. Add desired toppings. Bake for an additional 15 minutes, or until the edges are golden. Tip: For a crispier crust, bake directly on the oven rack for the last 5 minutes.

Vibrant and slightly chewy, this crust holds up to hearty toppings. Try it with a drizzle of chili oil for an extra kick.

Rice Flour Crepes

Simple yet versatile, rice flour crepes offer a gluten-free alternative to traditional crepes. Their delicate texture pairs well with both sweet and savory fillings.

Ingredients

• 1 cup rice flour, finely ground
• 1 1/2 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, whisk together rice flour and sea salt until well combined.
2. Gradually add whole milk to the flour mixture, whisking continuously to avoid lumps.
3. Incorporate the lightly beaten eggs into the batter, ensuring a smooth consistency.
4. Stir in the melted clarified butter until the batter is homogenous.
5. Heat a 10-inch non-stick skillet over medium heat (350°F) for 2 minutes.
6. Pour 1/4 cup of batter into the skillet, tilting to evenly coat the bottom.
7. Cook for 90 seconds until the edges lift easily, then flip and cook for another 60 seconds.
8. Transfer the crepe to a plate and repeat with the remaining batter.

Velvety and light, these crepes boast a subtly sweet flavor. Serve them folded with fresh berries and a drizzle of honey for a delightful breakfast or dessert.

Rice Flour Sugar Cookies

Whipping up Rice Flour Sugar Cookies is straightforward, offering a gluten-free twist on a classic favorite. These cookies are crisp, subtly sweet, and perfect for any occasion.

Ingredients

• 1 1/2 cups rice flour, finely ground
• 1/2 cup clarified butter, room temperature
• 3/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and pure vanilla extract to the butter mixture. Mix until fully incorporated.
4. Sift rice flour and sea salt together in a separate bowl. Gradually add to the wet ingredients, mixing until a dough forms.
5. Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart. Flatten slightly with the bottom of a glass.
6. Bake for 12-15 minutes, or until edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to wire racks.

Notably, these cookies boast a delicate crunch with a melt-in-your-mouth quality. Serve them dusted with powdered sugar or alongside a scoop of vanilla bean ice cream for an elevated dessert.

Rice Flour Dumplings

Perfect for those seeking a gluten-free alternative, these rice flour dumplings offer a delicate texture and subtle flavor that pairs well with both sweet and savory accompaniments.

Ingredients

• 1 cup rice flour, finely ground
• 1/2 cup water, boiling
• 1 tbsp clarified butter, melted
• 1/4 tsp sea salt, finely ground
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large mixing bowl, combine 1 cup rice flour and 1/4 tsp sea salt.
2. Gradually add 1/2 cup boiling water to the flour mixture, stirring continuously until a dough forms. Tip: The dough should be pliable but not sticky. Adjust with more flour or water as needed.
3. Knead the dough on a lightly floured surface for 3 minutes until smooth.
4. Divide the dough into 12 equal pieces, rolling each into a ball. Tip: Keep unused dough covered with a damp cloth to prevent drying.
5. Flatten each ball into a 2-inch disc, then brush lightly with 1 tbsp clarified butter.
6. Heat a non-stick skillet over medium heat (350°F). Cook dumplings for 2 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure even cooking.
7. Remove from heat and brush with 1 lightly beaten pasture-raised egg for a glossy finish.

Warm and slightly chewy, these dumplings boast a buttery crust with a tender interior. Serve them drizzled with honey for a sweet treat or alongside a hearty stew for a comforting meal.

Rice Flour Waffles

Craving a gluten-free breakfast that doesn’t skimp on texture or flavor? Rice flour waffles offer a crisp exterior with a tender, fluffy inside, perfect for your morning routine.

Ingredients

• 1 1/2 cups rice flour
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 tbsp granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F for optimal crispness.
2. In a large bowl, whisk together rice flour, baking powder, sea salt, and sugar until well combined.
3. In a separate bowl, mix beaten eggs, whole milk, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the waffles light.
5. Lightly grease the waffle iron with clarified butter to prevent sticking.
6. Pour 1/2 cup batter onto the center of the iron, close, and cook for 4-5 minutes until golden brown and crisp.
7. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.

Outstandingly versatile, these waffles pair beautifully with fresh berries and maple syrup or can be transformed into a savory dish with herbs and cheese. Their unique texture holds up well to toppings without becoming soggy.

Rice Flour Brownies

Yearning for a gluten-free twist on a classic dessert? Rice flour brownies offer a chewy, dense texture with a rich chocolate flavor that’s irresistibly good.

Ingredients

• 1 cup rice flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3/4 cup clarified butter, melted
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together rice flour, cocoa powder, baking powder, and sea salt.
3. In a large bowl, combine melted clarified butter and granulated sugar. Stir until smooth.
4. Add lightly beaten eggs and vanilla extract to the butter mixture. Mix well.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Avoid overmixing to keep the brownies tender.
6. Pour the batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For cleaner cuts, chill the brownies before slicing.

Chewy with a crackly top, these brownies boast a deep chocolate flavor. Serve slightly warmed with a scoop of vanilla ice cream for a decadent treat.

Rice Flour Tortillas

Now, let’s dive into making Rice Flour Tortillas, a gluten-free alternative that doesn’t skimp on flavor or flexibility.

Ingredients

• 1 1/2 cups fine rice flour
• 1/2 cup tapioca flour
• 1 tsp sea salt
• 3/4 cup warm water (110°F)
• 2 tbsp avocado oil

Instructions

1. In a large mixing bowl, whisk together 1 1/2 cups fine rice flour, 1/2 cup tapioca flour, and 1 tsp sea salt until fully combined.
2. Add 3/4 cup warm water and 2 tbsp avocado oil to the dry ingredients. Mix until a dough forms. Tip: The dough should be pliable but not sticky. Adjust with a teaspoon of water or rice flour if needed.
3. Divide the dough into 8 equal portions. Roll each portion into a ball between your palms.
4. On a lightly floured surface, flatten each ball with a rolling pin to a 6-inch diameter. Tip: Use a piece of parchment paper to prevent sticking without adding extra flour.
5. Heat a non-stick skillet over medium-high heat (375°F). Cook each tortilla for 30 seconds on the first side, then flip and cook for another 30 seconds. Tip: Look for light golden spots to indicate doneness.
6. Transfer cooked tortillas to a plate and cover with a clean kitchen towel to keep warm and pliable.

Expect these tortillas to be slightly chewy with a subtle nuttiness from the rice flour. Serve them warm, filled with grilled vegetables and a drizzle of chipotle aioli for a quick, satisfying meal.

Rice Flour Blueberry Scones

Perfect for a quick breakfast or afternoon snack, these Rice Flour Blueberry Scones are a gluten-free twist on a classic. Packed with juicy blueberries and a tender crumb, they’re sure to delight.

Ingredients

• 1 1/2 cups rice flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup clarified butter, chilled
• 1/2 cup fresh blueberries
• 1/2 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt.
3. Cut in chilled clarified butter with a pastry cutter until mixture resembles coarse crumbs.
4. Gently fold in blueberries to avoid crushing.
5. In a separate bowl, mix buttermilk, beaten egg, and vanilla extract.
6. Add wet ingredients to dry ingredients. Stir until just combined.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on prepared baking sheet.
9. Bake for 15-18 minutes until golden brown.
10. Cool on a wire rack for 5 minutes before serving.

Soft yet crumbly, these scones burst with blueberry flavor in every bite. Serve warm with a dollop of clotted cream for an indulgent treat.

Rice Flour Lemon Bars

Bold flavors and a delicate crumb define these Rice Flour Lemon Bars, a gluten-free twist on the classic dessert that doesn’t skimp on tang or texture.

Ingredients

• 1 cup rice flour
• 1/2 cup clarified butter, chilled
• 1/4 cup powdered sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a medium bowl, combine rice flour, powdered sugar, and sea salt. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared pan. Bake for 15 minutes, or until edges are lightly golden. Tip: Chilling the crust for 10 minutes before baking ensures a flakier texture.
4. While crust bakes, whisk together eggs, granulated sugar, lemon juice, and lemon zest until smooth.
5. Pour filling over hot crust. Return to oven and bake for 20 minutes, or until filling is set and slightly puffed. Tip: A toothpick inserted in the center should come out clean.
6. Cool completely in pan on a wire rack. Chill for at least 2 hours before slicing. Tip: For clean cuts, wipe the knife between slices.

Dense yet melt-in-your-mouth, these bars strike a perfect balance between sweet and tart. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Rice Flour Coconut Macaroons

Golden and gluten-free, these rice flour coconut macaroons offer a delightful twist on the classic. Perfect for those seeking a lighter, crispier texture.

Ingredients

• 1 cup fine rice flour
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 tsp sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 cup clarified butter, melted

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together rice flour, shredded coconut, sugar, and sea salt.
3. Add lightly beaten eggs, vanilla extract, and melted clarified butter to the dry ingredients. Mix until fully combined.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing 2 inches apart.
5. Bake for 18-20 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
6. Allow macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and crisp, these macaroons boast a delicate coconut flavor with a satisfying crunch. Serve alongside a drizzle of dark chocolate for an elegant finish.

Rice Flour Pumpkin Bread

Aromatic and moist, this Rice Flour Pumpkin Bread is a gluten-free delight that’s perfect for autumn. Its subtle sweetness and tender crumb make it a versatile treat for any time of day.

Ingredients

• 1 1/2 cups rice flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, whisk together rice flour, almond flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine eggs, pumpkin puree, maple syrup, coconut oil, and vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Pour batter into prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor and perfectly spiced, this bread boasts a moist texture that pairs wonderfully with a dollop of whipped coconut cream. For an extra touch, drizzle with maple syrup before serving.

Rice Flour Almond Biscotti

Great for pairing with your morning coffee or evening tea, these Rice Flour Almond Biscotti offer a delightful crunch and nutty flavor. Perfect for those seeking a gluten-free alternative without sacrificing texture or taste.

Ingredients

• 1 1/2 cups rice flour
• 1/2 cup almond flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup whole almonds, toasted and coarsely chopped

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together rice flour, almond flour, sugar, baking powder, and salt.
3. Add lightly beaten eggs and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Fold in toasted, coarsely chopped almonds until evenly distributed.
5. Transfer dough to the prepared baking sheet. Shape into a log approximately 12 inches long and 2 inches wide.
6. Bake for 25 minutes, or until the log is firm and lightly golden. Tip: The log will spread slightly, so ensure adequate space on the baking sheet.
7. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F.
8. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Tip: For cleaner cuts, wipe the knife blade between slices.
9. Arrange slices cut side down on the baking sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes until crisp and golden. Tip: Watch closely during the second bake to prevent over-browning.
10. Transfer biscotti to a wire rack to cool completely.

With a satisfying snap and rich almond flavor, these biscotti are a versatile treat. Enjoy them dunked in espresso or crumbled over vanilla ice cream for a decadent dessert.

Rice Flour Carrot Cake

Yield a moist, subtly sweet Rice Flour Carrot Cake that’s gluten-free and packed with flavor. Perfect for those seeking a healthier dessert option without compromising on taste.

Ingredients

– 1 1/2 cups fine rice flour
– 1/2 cup almond flour
– 1 tsp baking soda
– 1/2 tsp sea salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup pure maple syrup
– 1/3 cup melted coconut oil
– 2 cups finely grated carrots
– 1/2 cup crushed pineapple, drained
– 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil and line with parchment paper.
2. In a large bowl, whisk together rice flour, almond flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In another bowl, combine beaten eggs, maple syrup, and melted coconut oil until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Gently stir in grated carrots, crushed pineapple, and chopped walnuts.
6. Pour batter into prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling ensures the cake sets properly for slicing.
Outcome is a cake with a tender crumb, vibrant carrot flavor, and a hint of tropical sweetness from pineapple. Serve with a dollop of coconut whipped cream for an extra indulgent touch.

Rice Flour Peanut Butter Cookies

Whip up a batch of these rice flour peanut butter cookies for a gluten-free twist on a classic treat. They’re crisp, nutty, and utterly addictive, perfect for any time of day.

Ingredients

– 1 cup smooth peanut butter, natural and unsweetened
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1 large pasture-raised egg, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 cup white rice flour
– 1/2 tsp baking soda
– 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine peanut butter, granulated sugar, and brown sugar. Mix until smooth.
3. Add the lightly beaten egg and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
4. In a separate bowl, whisk together white rice flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
6. Scoop dough by the tablespoon and roll into balls. Place on the prepared baking sheet, spacing 2 inches apart.
7. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

A perfect balance of crisp edges and chewy centers, these cookies shine with a glass of cold almond milk. For an extra touch, drizzle with melted dark chocolate before serving.

Rice Flour Apple Pie Crust

Baking enthusiasts, rejoice: this Rice Flour Apple Pie Crust offers a gluten-free twist on the classic, with a delicate, crumbly texture that complements any filling. Perfect for those seeking alternatives without sacrificing flavor or texture.

Ingredients

– 1 1/2 cups rice flour, finely ground
– 1/2 cup clarified butter, chilled
– 1/4 cup ice water
– 1 tbsp granulated sugar
– 1/2 tsp sea salt, finely ground

Instructions

1. In a large mixing bowl, combine 1 1/2 cups rice flour, 1 tbsp granulated sugar, and 1/2 tsp sea salt. Whisk until evenly distributed.
2. Add 1/2 cup chilled clarified butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually incorporate 1/4 cup ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can lead to a tough crust.
4. Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes to firm up. Tip: Chilling ensures easier rolling and prevents shrinkage during baking.
5. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a 12-inch circle, then transfer to a 9-inch pie dish.
6. Trim and crimp the edges as desired. Prick the bottom with a fork to prevent bubbling. Tip: For a golden finish, brush the crust with a beaten egg before baking.
7. Bake for 15-20 minutes, or until lightly golden. Cool on a wire rack before filling.

Unbelievably tender and subtly sweet, this crust pairs wonderfully with spiced apple fillings or savory quiches. For an extra touch, sprinkle with cinnamon sugar before baking to enhance its delicate flavor.

Rice Flour Vanilla Cupcakes

Light, fluffy, and subtly sweet, these rice flour vanilla cupcakes are a gluten-free delight that doesn’t compromise on texture or taste.

Ingredients

• 1 1/2 cups fine rice flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup organic cane sugar
• 2 tsp pure vanilla extract
• 1/2 cup whole milk, room temperature

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together rice flour, almond flour, baking powder, and sea salt.
3. In a large bowl, beat eggs, clarified butter, cane sugar, and vanilla extract until smooth.
4. Alternately add dry ingredients and whole milk to the wet ingredients, starting and ending with dry. Mix until just combined.
5. Divide batter evenly among prepared muffin cups, filling each 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft with a delicate crumb, these cupcakes carry a warm vanilla aroma. Serve them dusted with powdered sugar or topped with a dollop of whipped cream for an extra indulgent treat.

Rice Flour Cinnamon Rolls

Versatile and comforting, these rice flour cinnamon rolls offer a gluten-free twist on a classic. Perfect for a cozy morning or a sweet afternoon treat.

Ingredients

• 1 1/2 cups rice flour
• 1/4 cup clarified butter, melted
• 1/2 cup coconut sugar
• 1 tbsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together rice flour, baking powder, and sea salt.
3. In another bowl, mix clarified butter, coconut sugar, cinnamon, eggs, almond milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients, stirring until a sticky dough forms.
5. Turn dough onto a floured surface. Roll into a 12×9 inch rectangle.
6. Spread a thin layer of clarified butter over the dough. Sprinkle evenly with cinnamon and coconut sugar.
7. Roll the dough tightly from the long edge. Cut into 12 equal pieces.
8. Place rolls on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
9. Tip: For extra fluffiness, let the dough rest for 10 minutes before rolling.
10. Tip: Ensure even baking by spacing rolls 2 inches apart on the baking sheet.
11. Tip: Brush tops with melted clarified butter post-baking for a glossy finish.

The rolls emerge with a tender crumb and a warm, spiced aroma. Serve them fresh from the oven, drizzled with a vanilla glaze for an indulgent touch.

Conclusion

Outstanding in variety and flavor, these 21 rice flour recipes are your ticket to delightful meals for any occasion. Whether you’re baking, frying, or whipping up something sweet, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!