Rice Flour

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

Rice flour gives these cookies a very fine texture, an also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

Fast-track this pancakes or griddle cakes recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

This rose-scented kuih lapis is popular in the Malay community, served either as an evening snack or for breakfast and making an appearance at special events.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

A combination of gluten-free flour, rice flour, and arrowroot gives these dairy-free vegan cookies their light, crisp texture.

These mini cakes are dressed in a variety of glazes for a simple—yet sophisticated—springtime snack. Including sweet rice flour and rich sour cream means they’re plush, tender, and wonderfully moist.

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.