2/3 cup shortening 2/3 cup white rice flour (scoop and sweep method) 2/3
cup sweet rice flour (scoop and sweep method) 2/3 cup (packed) almond flour 1 t. salt 1/2 t. xanthan gum 1 egg 2 T. ice water
* 1/3 cup rice flour, plus extra for dusting pan * 1/3 cup potato starch * 1/3 cup tapioca starch * 1/4
cup sweet rice flour (also called glutinous rice flour, one brand name is Mochiko) * 1 Tablespoon sugar * 1/2 teaspoon xanthan gum * 1/4 teaspoon salt * 6 Tablespoons cold butter, cut into small pieces * 1 egg * 2 teaspoons vanilla extract
2 1/4 cups brown rice flour 1/4 cup potato starch (not potato flour) 2/3 cup tapioca starch / flour 3/4
cup sweet rice flour 1/3 cup cornstarch or sweet rice flour or potato starch
By: Food & Wine INGREDIENTS 1 1/2
cups sweet rice flour 1 cup sugar 1/2 teaspoon baking powder 1 1/2 teaspoons matcha powder 1 cup water 3/4 cup coconut milk 3/4 teaspoon vanilla extract Cornstarch, for dusting HOW TO MAKE THIS RECIPE Preheat the oven to 275 °.
GF Flour Mix IV 4 cups brown rice flour 1 1/2
cups sweet rice flour (NOT white rice flour) 1 cup tapioca starch or tapioca starch flour 1 cup rice polish or rice bran 1 tbsp.
Not exact matches
1/2
cup / 200 ml of brown
rice milk (I like brown
rice milk as it's naturally really
sweet, but you can also use any other kind of plant based milk)
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g)
sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
I was feeling adventurous, so I substituted mochiko (
sweet rice flour) for the AP flour in equal proportion, and decreased the sugar to 1/4
cup.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked
rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2
sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 tablespoons olive oil 1/2 large
sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown
rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
1/2
cup sorghum flour (a heavy,
sweet flour good for cookies and cakes) 1/2
cup tapioca starch (a bland starch used to thicken) 3/4
cup white
rice flour (a fairly bland, inexpensive flour) 2 tsp xanthan gum (to bind it all together)
The only things I tweaked a bit was using 1/2
cup white
rice flour, instead of 1/4
cup superfine
sweet rice flour and 1/4
cup white
rice flour as I'm out of the first right now, and substituting the tapioca starch with cornstarch.
** To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4
cup distilled vinegar, 1/4
sweet rice vinegar, 1/4 sugar and 1/2
cup water to a boil.
While
sweet potato is cooking, cook the wild
rice by adding 1
cup water and wild
rice to a medium saucepan.
1 Golden Beet 1 Red Beet 1 small
sweet potato (it adds contrast and creamy texture) 1/4
cup seasoned
rice vinegar 2 tablespoons of Extra Virgin Olive Oil 1 - 2 Tablespoons of fresh thyme, tarragon and mint.
Butterscotch Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g)
sweet rice (sometimes called glutinous
rice) flour 1/4
cup (30 g) white
rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown sugar 1/2
cup (100 g) white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3
cup (20 g) gluten - free breadcrumbs 1
cup (250 ml) whole milk 3 tablespoons (45 g)
sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
1 pack of Sainsbury's
Sweet & Smoky BBQ pulled Jackfruit 1
cup of cooked brown
rice 2
cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1
cup of cooked
sweet corn 1
cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
1/2
cup oatflour (or ground oats) 1/4
cup pumpkpin puree (could sub this with cooked
sweet potato) 2 tablespoons 100 % cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown
rice protein powder 1 teaspoon baking powder
A little
sweet from the 1/4
cup + 2 Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons
rice vinegar, and rounded out by 1
cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF if using soy sauce.)
To serve, place about 3/4
cup sweet potato «
rice» in each of 4 shallow bowls.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (
rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1/2
cup short grain brown
rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp
rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving
sweet sauce or teriyaki sauce, for serving
The ounces in by weight (not volume), so it is 9 ounces in weight for 2
cups of
sweet rice flour.
1/2
cup butter or dairy - free alternative, * room temperature 3/4
cup brown sugar, packed 1/4
cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4
cup white
rice flour 1/4
cup + 2 tablespoons tapioca starch / flour 1/4
cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4
cup semi
sweet chocolate chips
The amount of
sweet rice powder says 9 ounces (2
cups)-- should this read 1.125
cups.
Glaze: 1
cup rice wine or dry sherry 2/3
cup mirin (
sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil
I also used 1/4
cup of
rice malt syrup because I didn't have agave (and I didn't want it too
sweet for my taste) and this is JUST AMAZING.
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps
sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked
rice shredded cabbage tonkatsu sauce
Weigh or lightly spoon white
rice flour, cornstarch, and
sweet white sorghum flour into dry measuring
cups; level with a knife.
ingredients
SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3
cup orange marmalade 1 serrano (seeded, small dice) 1/3
cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1
cup basmati
rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons
sweet paprika 1 teaspoon ground cumin 2
cups long - grain white
rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado
cups (halved avocado with chopped cherry tomatoes in the middle)-- Grilled
sweet - spicy salmon; homemade potato salad; tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and
rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots
If you can not find gluten free flour, mix 1
cup (138 g)
sweet rice or glutinous flour, 3/4
cup (100 g) Tapioca Starch / Flour & 1/2
cup (65 g) Sorghum Flour or brown
rice flour or millet flour.
2 1/2
cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar if you don't want it very
sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1
cup finely grated carrots
2
cups brown
rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground flax seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a
sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
2 1/2
cups gluten free starch (choose at least one: cornstarch, potato starch, tapioca starch, arrowroot,
sweet rice...)
Ok, I'm not sure what I did, but I halved the recipe (1
cup brown
rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill»
sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
1/2
cup brown
rice (pre-cooked, use leftovers) 1/2
cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2
cup diced
sweet peppers (red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4
cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or
sweet potato, peeled and chopped (I used a
sweet potato) 2
cups cooked wild or brown
rice (I used brown
rice) 2 tsp.
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of
cup of brown
rice flour and a can of pickled beets mashed in for «corned beef», and BBQ ribz and a can of
sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c
sweet rice flour (white
rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4
cup) unsalted butter, softened 1
cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
During my afternoon slump, where I particularly craved something
sweet, I simply made a
cup of hot chocolate with my cacao powder, hot milk or dairy substitute (I think
rice milk tastes best) and little bit of sweetener and seemed to feel satisfied.
1/4 large onion 2 large
sweet potatoes 4 tablespoons olive oil, divided 1
cup brown
rice 2 1/2
cups water 3 tablespoons chopped garlic, divided 2 tablespoons curry powder (or to taste) 1 can (13 1/2 ounces) light coconut milk Salt and pepper to taste
While
sweet potatoes are roasting, cook one
cup of dry brown
rice according to package instructions.
You will have success with mixing in 3 of these flours: 1
cup millet or
sweet rice flour 3/4
cup buckwheat, and a 1/4 starchy flour typically like a tapioca or potato starch
Ingredients: 3/4
cup tapioca starch / flour 1/2
cup sweet white
rice flour 2/3
cup superfine brown
rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2
cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large eggs plus 1 large egg white, beaten 2 tablespoons olive oil, plus more for handling dough
2
cups (500g) cooked orange
sweet potato (approximately 2) 1
cup (95g) raw cacao powder 3/4
cup (150g) coconut oil, melted 1/2
cup (125g) almond milk 1/2
cup (150g)
rice syrup 2 eggs 4 Tbsp ground almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda pinch Himalayan pink salt
I've been playing around with
sweet potato brownie recipes on and off for quite a while, and so far this recipe which has half a
cup of
rice syrup is the closest I've come to a brownie that tastes amazing AND is acceptable on the low fructose scale.
1/2
cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2
cup (2.5 ounces / 70 grams) buckwheat flour 1/2
cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2
cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1
cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4
cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2
cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)