17 Best Brown Rice Flour Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Skinny Baked Bang Bang Cauliflower

Skinny Baked Bang Bang Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower (about 1.5 lb / 700 g), cut into florets
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup light mayonnaise
• 1/4 cup plain nonfat Greek yogurt
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• Pinch of salt (optional)
• Green onions, sliced (optional, for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. 1) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2) In a large bowl, toss the cauliflower florets with cornstarch, olive oil, salt, and black pepper until evenly coated.
3. 3) Spread the florets in a single layer on the prepared baking sheet. Roast for 18–22 minutes, turning once, until edges are crisp and cauliflower is tender.
4. 4) While the cauliflower roasts, whisk together the mayonnaise, Greek yogurt, sriracha, rice vinegar (or lime juice), honey (or maple syrup), and minced garlic until smooth. Taste and adjust heat or sweetness as needed.
5. 5) When the cauliflower is done, transfer to a large bowl. Pour the sauce over the hot florets and toss to coat evenly. You can also brush the sauce on.
6. 6) Return the coated florets to the baking sheet and bake 4–6 minutes more to set the sauce. Optional: broil for 1–2 minutes to caramelize slightly.
7. 7) Transfer to a serving platter, garnish with sliced green onions and sesame seeds, and serve hot.

2. Gluten-Free Wheat Thins

Gluten-Free Wheat Thins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup finely ground almond flour (optional for texture)
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/3 cup cold water, plus more as needed
• Sesame seeds or extra salt for topping (optional)

Instructions

1. 1. Preheat the oven to 180°C (350°F). In a bowl, whisk together the dry ingredients; drizzle in olive oil and gradually add cold water until a cohesive, rollable dough forms.
2. 2. Roll the dough between parchment to about 1/8 inch (3 mm) thickness and cut into cracker shapes.
3. 3. Transfer to a parchment-lined sheet, sprinkle with sesame seeds or extra salt if desired, and bake 12–14 minutes until edges look crisp.
4. 4. Flip or rotate the sheet and bake another 3–5 minutes until fully crisp; cool on a rack before storing.
5. 5. Yield about 24 crackers; store in an airtight container.

3. Gluten-Free Rice Bread

Gluten-Free Rice Bread (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 slices’]

This Gluten-Free Rice Bread is crusty on the outside, soft on the inside and perfectly soft and doughy! It’s also no-knead, yeast-free, oil-free, free from sugar and super easy to make!

Ingredients

• 225 g brown rice flour
• 150 g rice flour
• 3 tablespoons tapioca flour
• 1/4 teaspoon salt (to taste)
• 3 heaped teaspoons baking powder ((ensure gluten-free if necessary))
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1 tablespoon apple cider vinegar ((ensure gluten-free if necessary))
• 375 ml water
• Poppy seeds, sunflower seeds, sesame seeds etc

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Mix together all the ingredients in a bowl.
3. Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
4. Scatter over mixed seeds to decorate, if desired.
5. Fill a baking dish up to halfway with boiling water.
6. Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
7. Bake in the oven for around 40 minutes, until risen and an inserted skewer comes out clean.
8. Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself. To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
9. Leave to cool completely on a wire rack before slicing and before putting away to store (it’s much easier to slice the day after it’s made).
10. Tastes best eaten freshly made, but keeps well covered in the fridge for a good few days – if not eaten on the day it’s made, it’s best toasted before eating.

4. Gluten-Free Brownies

Brown Rice Flour Brownie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’16’, ’16 servings’]

Gluten-free rice flour brownies are fudgy, moist and decadent!! Recipe updated 9/20/2017 to make the brownies even more delicious!

Ingredients

• ¾ cup unsalted butter (melted (1.5 sticks)*)
• 1/2 cup pure maple syrup (or brown sugar)
• 1 cup dark chocolate chips (plus more for mixing in the batter, optional)
• 3 large eggs
• 1 Tbsp pure vanilla extract
• 1/3 cup brown rice flour
• 2/3 cup unsweetened cocoa powder
• 1.5 tsp baking powder
• 2 tsp instant coffee (or ground cinnamon)

Instructions

1. Preheat the oven to 350 degrees F and lightly oil an 8” x 8” baking pan (or line with parchment paper.
2. In a bowl, mix together the brown rice flour, cocoa powder, baking powder, and instant coffee granules. Set aside.
3. In a saucepan, melt the butter (or coconut oil) over medium heat with the chocolate chips and pure maple syrup, stirring constantly. Avoid letting the mixture get too hot because you’ll want to cool it. Remove saucepan from the heat and allow it to cool.
4. Whisk in the vanilla extract, then the eggs one at a time. Whisk until the mixture is thick and glossy and looks like pudding or ganache.
5. Pour in the dry mixture and mix until just combined.
6. If you are adding additional chocolate chips, do so now (allowing the batter to cool before adding the chocolate chips will ensure they stay intact).
7. Pour the batter into the baking pan and bake for 25 to 35 minutes, until cooked through. Insert a digital thermometer into the center of the brownies to check for doneness. For fudgy brownies, bake to an internal temperature of 165-170 degrees F. For cake-like brownies, bake to 190-210 degrees F.
8. Allow brownies to cool for 15 minutes before serving!

5. Vegan Coconut Cake

Vegan Coconut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT55M · Yield: [’10’]

This oil free Vegan Coconut Cake is moist, soft, fluffy and packed with delicious flavors and perfectly sweetened. It’s made with brown rice flour as the sponge base and covered with soft and smooth and creamy coconutty frosting. It’s a perfect crowd pleaser.

Ingredients

• 2 cups brown rice flour
• 1 cup unsweetened dried coconut flakes
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 large ripe banana ((not over ripe))
• 1/2 cup unsweetened canned coconut cream ((only white cream portion))
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tbsp apple cider vinegar
• 1 1/2 cups unsweetened coconut milk ((tetra pack))
• 1/4 cup unsweetened canned coconut cream ((only white cream portion))
• 3 tbsp cornstarch
• 1/4 cup granulated sugar
• 1 tsp coconut extract
• 1 1/2 cups unsweetened shredded coconut ((fresh/frozen))

Instructions

1. Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing them thoroughly. In a mixing bowl combine all the dry ingredients and mix it with a spoon very well. There should no be any lumps of baking soda. Keep it aside.
2. In a large mixing bowl mash banana and add ½ cup coconut cream (only white) in it. Beat it with a hand electric mixer at medium speed until its creamy and well mixed. (about 3 minutes).
3. Add rest of the wet ingredients to it and beat it again with the hand electric mixer at medium speed for 2-3 minutes.
4. Now, fold in dry ingredients into the wet ingredients and beat it again at low speed until a batter is formed. Then, fold the batter again manually with a spatula scraping from all sides. This will be a thick but soft batter and not pouring consistency.
5. Spoon it out equally in the two cake pans. Tap it very nicely so as to spread it evenly throughout. This may take about 1-2minutes. Place them in the middle rack of the oven and bake it for 25-30minutes or until the tester comes out clean. Let the top slightly brown but not too much. Do not exceed 30 minutes or else it will burn. Once done turn off the oven and take them out. Place them on a fat surface and let cool completely (about15 minutes).
6. In the meanwhile, combine all the frosting ingredients in a saucepan (except coconut extract). Whisk it very well until there are no lumps. Turn it on at high flame and keep stirring continuously until it starts to thicken. Remove from flame and add coconut extra to it. Whisk it vigorously until it thickens nicely and settles down in consistency. Place the pan in the refrigerate for quick cooling for 10 minutes. Once cooled whisk again to make it fluffy and ready to use it.
7. Now, invert one of the cakes pan on a flat surface. With the help of a butter knife cover the top of it with about 1 cup frosting.
8. Then, invert the second cake on the first one and cover the entire cake with the frosting. Then, with a cake smoother smoothen it by removing the extra frosting.
9. Lastly, cover the entire cake with defrosted shredded coconut. Slice and enjoy.

6. Brown Rice Flour Dosa

Brown Rice Flour Dosa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups brown rice flour
• 1/2 cup chickpea flour
• 1/2 teaspoon salt
• 2 1/2 cups water, plus more as needed for batter
• 1 tablespoon neutral oil, plus extra for cooking
• Oil or nonstick spray for pan

Instructions

1. 1. In a large bowl, whisk brown rice flour, chickpea flour, and salt. Gradually whisk in water until a smooth, thin batter forms. Stir in 1 tablespoon oil.
2. 2. Let the batter rest for 15–20 minutes; adjust consistency with a splash of water if needed (it should be pourable but not runny).
3. 3. Heat a lightly oiled nonstick skillet over medium-high heat. Pour a small ladle of batter and swirl to form a thin circle; cook until the edges lift and the underside is lightly golden, then flip and cook the other side for just a few seconds.
4. 4. Repeat with the remaining batter, lightly oiling the pan as needed; keep dosas warm between towels or on a warmed plate.
5. 5. Serve with chutneys or sambar; yields 8-10 dosas.

7. Chocolate Chip Cookies

Oats & Brown Rice Flour Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT30M · Yield: [’30’, ’30 Cookies’]

You won’t believe that these delicious chocolate chip cookies are made with oats flour and brown rice flour. This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don’t need much of rising unlike quick bread and cakes, use any flour.

Ingredients

• 1 and 1/4 cups Oat Flour
• 1 and 1/4 cups Brown Rice Flour
• 1 teaspoon Baking Soda
• 1 cup Brown Sugar (I used light)
• 1/2 cup Granulated Sugar
• 1 cup Chocolate Chips
• 1/2 cup Nuts
• 2/3 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 4 teaspoons EnerG egg replacer
• 7 tablespoons Warm Water

Instructions

1. Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.
2. Whip the EnerG egg replacer powder with warm water in a blender until it’s smooth and frothy.
3. In a large bowl combine the dry and wet ingredients and mix well.
4. Drop by spoonful onto the prepared baking sheets and bake for 10 minutes or until lightly browned.

8. Pan Fried Fish

Pan Fired Fish Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Is fish on regular rotation in your house? If not, it absolutely should be for many many reasons. This Pan Fried Fish is the perfect recipe to try whether you’re a fish-newbie or a seasoned fish-pro. It’s ready in under 20 minutes.

Ingredients

• 4 fish fillets, such as cod or tilapia, about 5 ounces each, patted dry½ teaspoon saltFreshly ground pepper to taste1/3 cup rice flour or all-purpose flour2 tablespoons unsalted butter1 tablespoons avocado oil or organic canola oil1 cup purchased Pineapple Salsa (preferably refrigerated) or Caper Sauce (recipe below)

Instructions

1. Lay fish on work surface or plate. Sprinkle on both sides with salt and pepper.
2. Place rice flour in a shallow dish. Dredge the fish in the flour and shake to remove excess.
3. Melt butter in a large skillet in a large heavy skillet over medium-high heat. Add oil and then carefully add fish fillets. Cook, adjusting heat as necessary to prevent the butter from burning. Carefully flip the fish over when it is golden on the bottom, 1 to 3 minutes.
4. Continue cooking until the fish is opaque all the way through, 30 seconds to 2 minutes longer, depending on thickness.
5. Serve immediately with pineapple salsa or transfer to a plate and tent with foil while making the caper sauce.

9. Applesauce Snack Cake

Gluten-Free Applesauce Snack Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT1H5M · Yield: [’15’, ’15 servings’]

This gluten-free applesauce bundt snack cake is one of those recipes I have made over and over again. It is made with brown rice flour (that means it’s whole grain) and it is sweetened with honey.

Ingredients

• 2 eggs
• Zest from 1 orange or lemon
• 2 cups unsweetened applesauce, preferably home-made
• ½ cup honey, orange blossom if available
• 1/3 cup avocado oil or organic canola oil
• 2 cups brown rice flour
• 1 ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice or cinnamon
• ½ teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Coat a large 12-cup bundt pan with cooking spray.
2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
3. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.
5. Immediately spread out into the prepared pan and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
6. Let cool in pan 10 minutes before turning out onto a cooling rack. Once warm to room temperature, slice and enjoy.

10. Cauliflower Buffalo Wings

Vegan Cauliflower Buffalo Wings [Oven or Air Fryer] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 Servings’]

Cauliflower buffalo wings are spicy, delicious and flavourful. Crispy on the outside, tender in the middle for the perfect game day snack!

Ingredients

• 1 small cauliflower (cut into small bite sized florets)
• 1/2 cup brown rice flour (or flour of choice if not avoiding gluten)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3/4 cup unsweetened cashew milk (or milk of choice)
• 1/2 cup water
• 1/4 cup white vinegar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 3 tablespoon tomato paste
• 1 recipe dairy free ranch dressing

Instructions

1. If making the ranch dipping sauce, start by putting your cashews to soak before you begin prepping your cauliflower. Once soaked, prepare the ranch according to its directions and refrigerate until needed.
2. Line a baking tray with parchment paper and preheat your oven to 450 degrees F.
3. Place your cut up cauliflower in a large bowl. Then in a separate bowl, combine your flour and all the seasonings and mix to combine. Then add the milk and mix well to make your batter. Now pour the batter into your bowl with the cauliflower and mix well to evenly coat each piece.
4. Place your coated cauliflower on your prepared baking tray, one at a time, in a single layer and bake for 20 minutes. Flip once at the halfway point.
5. Meanwhile, prepare your buffalo wing sauce by adding all its ingredients to a small sauce pan. Whisk to combine and simmer over medium heat 3-5 minutes, allowing the flavours to combine.
6. Remove the cauliflower from the oven, and coat the bites in your buffalo sauce. I use a silicone brush to brush each piece of cauliflower with a generous amount of the sauce. Then return to the oven for 10-15 minutes, flipping once halfway through.
7. Serve with ranch and dunk away.

Air Fryer Instructions

1. Place your cut up cauliflower in a large bowl. Then in a separate bowl, combine your flour and all the seasonings and mix to combine. Then add the milk and mix well to make your batter. Now pour the batter into your bowl with the cauliflower and mix well to evenly coat each piece.
2. Place your coated cauliflower into your crisp basket, inside the Ninja Foodi appliance. Then set it to 390 degrees F and air fry for 20 minutes, shaking your basket every 5 minutes or so.
3. Meanwhile, prepare your buffalo wing sauce by adding all its ingredients to a small sauce pan. Whisk to combine and simmer over medium heat 3-5 minutes, allowing the flavours to combine.
4. Then use a silicone brush to evenly coat your florets in the buffalo sauce. Continue air frying for another 10-15 minutes, shaking or flipping your florets at the halfway point. Cook time will vary according to the air fryer model you’re using and floret size.
5. Serve with ranch and dunk away.

11. Bang Bang Baked Cauliflower Tacos

Bang Bang Baked Cauliflower Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large cauliflower, florets separated into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 2–3 tablespoons sriracha
• 1 tablespoon lime juice
• 1 tablespoon honey
• 8 small corn tortillas
• 1 cup shredded red or green cabbage
• 1/2 cup chopped fresh cilantro
• Lime wedges, for serving
• Optional: avocado slices

Instructions

1. 1. Preheat oven to 220°C (425°F). Toss the cauliflower with olive oil and spices; spread on a baking sheet and roast 20–25 minutes until edges are golden and tender.
2. 2. In a small bowl, whisk mayonnaise, sriracha, lime juice, and honey to make the bang-bang sauce. Adjust heat to taste.
3. 3. Warm the tortillas in a dry skillet or in the oven briefly.
4. 4. Assemble each taco with roasted cauliflower, cabbage, a drizzle of bang-bang sauce, and a sprinkling of cilantro; add avocado if desired.
5. 5. Serve with lime wedges.

12. Banana Pancakes

Gluten-Free Rice Flour Banana Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 small pancakes’]

Gluten-Free Banana Pancakes made with rice flour are amazingly fluffy, moist, and taste just like banana bread!

Ingredients

• 1 1/2 cups brown rice flour
• 1/2 tsp ground cinnamon
• ¼ tsp salt
• 1 tsp baking powder
• 2 eggs
• ¾ cup unsweetened almond milk
• 1 Tbsp avocado oil (or oil of choice)
• 1 tsp pure vanilla extract
• 1 Tbsp pure maple syrup
• 2 ripe bananas (mashed)

Instructions

1. In a mixing bowl, mash the bananas with a fork until mostly smooth.
2. Add the eggs, milk, oil and agave. Mix until combined.
3. In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
4. Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
5. Heat a skillet to medium heat and add a dollup of butter or some oil.
6. Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
7. Cook another 3 to 5 minutes until pancakes are cooked all the way through.
8. Send Jack Johnson a pancake-o-gram

13. Banana Walnut Muffins

Gluten Free Banana Walnut Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT30M · Total: PT38M · Yield: [‘9’, ‘9 muffins’]

Gluten-free banana walnut muffins made with rice flour are a moist, flavorful healthier muffin recipe perfect for sharing!

Ingredients

• 3 large ripe bananas (mashed)
• 2 large eggs
• ¼ cup avocado oil*
• 2 Tbsp honey (or pure maple syrup)
• 1 1/3 cup brown rice flour (or all-purpose flour)
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• ¾ cup walnuts (chopped)

Instructions

1. Preheat the oven to 350 degrees and lightly oil a muffin pan
2. In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.
3. In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts.
4. Add the dry mixture to the wet mixture and mix until completely combined.
5. Fill the muffin holes three-quarters of the way up with batter.
6. Bake in for 30 minutes or until muffins test clean.
7. Serve with butter and honey!

14. Gluten-Free Roti

Gluten Free Roti Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 People’]

Learn how to make roti that is gluten free. It’s soft, flaky, delicious, fool proof and tastes just like traditional sada roti using only a handful of ingredients.

Ingredients

• 1 cup cassava flour ((120g))
• ¼ cup tapioca starch ((30g))
• ⅓ cup brown rice flour ((52g) sorghum and amaranth works too.)
• 1 tsp psyllium husk ((5g) (powdered or whole works or xanthan gum))
• 2 tsp baking powder ((8g))
• ½ tsp pink salt ((3g))
• 1 tbsp olive oil ((15ml))
• 2½ cups hot water ((590ml))
• melted vegan butter and extra cassava flour for dusting

Instructions Preparing the dough

1. Place all of the dry ingredients in a medium sized bowl – cassava flour, tapioca starch, brown rice flour, psyllium husk, baking powder and pink salt.
2. Use a whisk or large spoon to evenly combine all of the dry ingredients.
3. Drizzle in the olive oil then start to pour in the hot water, a little at a time, so in other words, do so in increments using a spatula/spoon to form a big pliable doughball (you won’t need all of the hot water).
4. The dough should be soft, firm but not too sticky.
5. Slice the dough into 4 quarters then roll each piece into a small ball then cover the bowl with a damp cloth.
6. Lay some parchment paper on a clean surface and place one of the doughballs on the paper while keeping the rest of the dough covered.
7. Lightly dust a rolling pin with cassava flour then proceed to roll the dough as thin as possible to make a disc. Use a pizza cutter or knife to trim around the edges or to form a small-medium sized circle if you are finding this difficult.
8. Repeat the above step placing each disc on some parchment paper until 4-6 discs (depending on size) are made. Shake off any excess dust if needed.

Cooking the roti

1. Heat up the tawa/crepe pan or skillet on high heat, you want the pan to be piping hot before starting. Hover your hand over the pan to determine its readiness.
2. Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns, just in between).
3. Leave the dough to cook for about one minute, until small bubbles start to form and the side directly exposed to the tawa starts to brown a little (use an egg spatula or tongs to check this)
4. Once the first side is ready, flip it over until the other side is slightly brown.
5. Flip the roti again, reduce the heat to low and then push your tawa/pan slightly to one side so only half of it is on the burner/stovetop and push the roti so it is hanging slightly off the edge of the tawa.
6. Use a damp cloth to apply gentle pressure while moving the roti in a counter clockwise motion while it starts to puff up (the amount of swelling will vary, some will completely while others only a few bubbles, this is normal especially being gluten free).
7. As soon as it puffs put the tawa/pan directly back on the heat.
8. Leave the roti for about 30 seconds before removing.
9. Coat both sides of the roti, lightly with some melted vegan butter then place each roti skin on a plate lined with a damp cloth and cover.

Cooking the roti (electric stove/induction hob)(easier version)

1. Heat up the tawa/crepe pan or skillet on high heat, you want the pan to be piping hot before starting. Hover your hand over the pan to determine its readiness.
2. Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns just in between).
3. Leave the dough to cook for about one minute, until small bubbles, start to form.
4. Flip the roti, then place the flipped over side on the roti grill/metal grill/trivet.
5. Place the roti grill directly above your hob then wait until the roti starts to inflate.
6. As the roti swells, flip it over a few times.
7. Repeat these steps, coat the roti skins with vegan butter then place on plate with a damp cloth and cover.

15. Vegan Carrot Cake

Vegan Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [’12’, ’12 servings’]

This Vegan Carrot Cake is very moist, super easy to make, with just the perfect sweetness and flavor. It is topped with vegan cream cheese frosting (or maple sweetened coconut whipped cream) and walnuts. It is now my favorite carrot cake recipe, and I’m sure it will be yours too!

Ingredients

• 2 cups brown rice flour
• 1 cup almond flour
• 1 1/2 cup coconut sugar (or organic cane sugar)
• 1 tablespoon baking powder
• 1 1/4 teaspoons cinnamon (( I used 1 teaspoon coriander + 1/4 teaspoon cardamom))
• 1/2 teaspoon nutmeg ((optional))
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup coconut oil (melted)
• 2 tablespoons ground flax seeds
• 1 1/2 cups crushed pineapples
• 1/2 cup apple sauce
• 2 teaspoons vanilla
• 1 cup chopped walnuts (divided (optional))
• 2 cups carrots (peeled and grated)
• 8 ounces vegan cream cheese (I used Trader Joe’s cream cheese)
• 1/3 cup Vegan Butter (I used Earth Balance buttery spread)
• 2 cups vegan powdered sugar
• 2 teaspoons vanilla
• 1 teaspoon fresh lemon juice
• 2 14- ounce cans full-fat coconut milk or coconut cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 cups coconut cream

Instructions To Prepare The Carrot Cake

1. Preheat oven to 350℉—grease 2 nine-inch round baking pans, and set aside.
2. In a large bowl, mix together brown rice flour, almond flour, sugar, spices, baking powder, and salt.
3. In another bowl, mix together coconut oil, ground flax seeds, crushed pineapple, applesauce, and vanilla.
4. Mix dry ingredients into bowl with wet ingredients, and stir to fully combine.
5. Fold in a 1/2 cup of the walnuts and the carrots.
6. Divide the cake batters evenly between the two pans. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Cool completely before adding frosting.

To Prepare Vegan Cream Cheese Frosting

1. Using an electric mixer, beat together cream cheese and butter. While mixer is on low, add sugar and vanilla, beat until smooth and creamy.
2. Keep refrigerated until cake is ready to be frosted.

To Prepare Coconut Whipped Cream

1. Place two cans of full-fat coconut milk or cream in the refrigerator overnight.
2. The following day, invert cans. Cut them open, and drain the liquid into a bowl.
3. Scoop the semi-solid coconut cream into a bowl, along with maple syrup, vanilla, and almond extract. Process using a hand-held mixer until smooth and peaks are formed, or about 3 minutes.
4. Place 1 of the cakes on a serving platter. Spread frosting of choice on top. Place the other cake on top and spread top and sides with the remaining frosting. Then decorate the sides of the cake with remaining walnuts.

16. One Bowl Lemon Cake

One Bowl Gluten-Free Lemon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

Ingredients

• Nonstick cooking spray
• 1 1/4 cups white or brown rice flour ((5 ounces; 142 grams))
• 1/4 cup tapioca starch ((1 ounce; 28 grams))
• 3/4 cup granulated sugar ((6 ounces; 170 grams))
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup buttermilk ((8 ounces; 226 grams))
• 1 tablespoon grated lemon zest from 2 to 3 lemons
• 1/2 cup vegetable oil ((3.5 ounces; 100 grams))
• 2 large eggs
• 3/4 cup granulated sugar ((5 1/4 ounces; 148 grams))
• 2 tablespoons zest and 6 tablespoons fresh juice from about 4 to 6 lemons
• 1 1/3 cups powdered sugar (sifted)
• 2 tablespoons lemon juice

Instructions

1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.
2. Adjust oven rack to middle position and preheat oven to 350°F.
3. In large mixing bowl, whisk together rice flour, granulated sugar, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest. Pour buttermilk mixture over dry ingredients. Whisk in vegetable oil and eggs until smooth.
4. Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.
5. Icing Option 1: Simple Syrup Glaze Combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes. Remove from heat and set aside.Store cookies in a covered container on the counter for up to four days.
6. While cake is still warm, poke it all over with a fork. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed.
7. Icing Option 2:  Powdered Sugar Glaze. Allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice. Spread icing on cake and allow to set for 15 minutes before serving.

17. Vegan Dumplings

Vegan Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT30M · Yield: [‘4’]

These steamed Vegan Dumplings are easily made in instant pot. Its wrapper is homemade from scratch using brown rice flour and quinoa flour then stuffed with protein rich tofu. It’s a delicious and yet healthy appetizer to serve.

Ingredients

• 1/2 tbsp sesame oil
• 1 tsp white sesame seeds
• 1/2 tsp fresh grated/ginger powder
• 1/2 tsp fresh minced/dried garlic
• 2 tbsp scallions
• 1/4 cup shredded cabbage
• 1/4 cup julienned carrots
• 1 tsp soy sauce
• 1 tsp vinegar
• 1/2 of 14 oz extra firm tofu ((drained, pressed and crumbled))
• 1 tsp chili oil
• salt as per taste
• freshly ground black pepper
• 1 cup brown rice flour
• 1/4 cup quinoa flour
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/2 cup + 1/8 cup hot water
• chili oil
• soy sauce
• white sesame seeds
• green onions

Instructions

1. Heat sesame oil in a nonstick pan and add sesame seeds, ginger, garlic and scallions to it. Sauté for 30 seconds.
2. Add cabbage and carrots and sauté again for 1-2minutes.
3. Add rest of the filling ingredients and keep sautéing until tofu dries up nicely and is well cooked. Remove from heat and keep it aside.
4. Prepare the instant pot by adding about 1 ½ cups water to its inner pot. Grease the vegetable steamer with a cooking spray. Place the vegetable steamer inside the inner pot. ( Make sure the water does not seep in through the steamer or else reduce the water in the pot). Keep it aside. In a mixing bowl combine brown rice flour, quinoa flour, cornstarch and salt and mix with a spoon.
5. Now, pour ½ cup water to it and mix with a spoon. It will be very hot at this point so continue mixing with a spoon until it becomes little comfortable to mix with hands. Do not let it cool down completely. It kneads better if still warm. After mixing with hands the dough will be very crumbly. Then, add the rest of 1/8 cup hot water and slowly knead it into a smooth round dough. Cover it with a kitchen cloth and let it rest for1 minute.
6. Diving the dough into 12 equal parts and take one part between your palms. Keep the rest of the dough covered to avoid it from drying up. Grease your palms with oil and knead the small portion of the dough between your palms into a smooth round ball. Then, place it on a flat surface. With the help of a rolling pin roll it into a palm sized flat round shape or up to to 3-4inches in diameter. Do not try to roll it very thin or else it will break. The edges might be uneven which is ok.
7. Now, take 1 tbsp of the filling and spread it at its center. Gently, fold it length wise and seal the edges with your fingers. Keep it aside. (Repeat this process for the rest of the dough).
8. Place all the dumplings on the prepared vegetable steamer and close the lid of the instant pot. Seal the valve and turn it on at high manual for 5 minutes. Once done, let it release it pressure on its own which will take another 5-10 minutes. Unlock the seal and open the lid. With the help of a spoon gently take each dumpling out of the steamer on a serving plate. Garnish and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.