Are you looking for a gluten-free alternative to traditional wheat flour? Look no further than brown rice flour! With its nutty flavor and fine texture, brown rice flour is a great substitute in many baked goods. From sweet treats like muffins and cakes, to savory dishes like pizza crust and tortillas, the possibilities are endless.
In this article, we’ll be exploring 18 delicious brown rice flour recipes that are perfect for those with gluten intolerance or who simply want to try something new. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire you to get creative in the kitchen. So let’s dive in and discover some tasty ways to use brown rice flour!
Brown Rice Flour Pancakes with Blueberry Compote
Start your day with a deliciously gluten-free twist on traditional pancakes, paired with a sweet and tangy blueberry compote.
Ingredients:
For the Pancakes:
– 1 cup brown rice flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
For the Blueberry Compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick pan or griddle over medium heat.
5. Drop 1/4 cup of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes (depending on number of pancakes)
Gluten-Free Brown Rice Flour Banana Bread
Moist and delicious, this gluten-free banana bread recipe uses brown rice flour as a substitute for traditional wheat flour, making it perfect for those with dietary restrictions. With the natural sweetness of ripe bananas, this bread is a great snack or breakfast option.
Ingredients:
– 1 1/2 cups brown rice flour
– 1/2 cup granulated sugar
– 3 large ripe bananas, mashed
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, and baking soda.
3. In a large bowl, combine mashed bananas, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Brown Rice Flour Chocolate Chip Cookies
These cookies combine the nutty flavor of brown rice flour with the classic taste of chocolate chips, resulting in a deliciously chewy treat.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups semi-sweet chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together brown rice flour, sugar, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan Brown Rice Flour Waffles
Start your day with a crispy and delicious waffle made with wholesome brown rice flour. This recipe is perfect for a quick breakfast or brunch option that’s free from animal products.
Ingredients:
– 1 1/2 cups brown rice flour
– 1/4 cup rolled oats
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup maple syrup
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1 large egg replacement (such as flaxseed or chia seeds mixed with water)
– 1 tablespoon melted vegan butter or oil
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together brown rice flour, oats, baking powder, and salt.
3. In a separate bowl, whisk together maple syrup, plant-based milk, egg replacement, and melted vegan butter or oil.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes, or until crispy and golden brown.
Cooking Time: 15-20 minutes (depending on the number of waffles you make)
Brown Rice Flour Pizza Crust
This recipe yields a crispy and flavorful gluten-free pizza crust using brown rice flour as the main ingredient. Perfect for those with dietary restrictions or preferences, this crust is also great for low-carb or paleo diets.
Ingredients:
– 2 cups brown rice flour
– 1/4 cup tapioca flour
– 1/4 cup coconut oil
– 1 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine brown rice flour and tapioca flour.
3. Add coconut oil and mix until the dough forms a ball.
4. Knead the dough for 5 minutes until it becomes smooth and pliable.
5. Divide the dough into two equal portions and shape each into a circle or rectangle.
6. Place the dough on a baking sheet lined with parchment paper, drizzle with olive oil, and top as desired.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Brown Rice Flour Crepes with Nutella
A delicate and crispy crepe filled with the richness of Nutella, made possible by using brown rice flour for a nutty flavor.
Ingredients:
– 1 cup brown rice flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– 1/4 cup Nutella
Instructions:
1. In a large mixing bowl, whisk together eggs, milk, and salt.
2. Gradually add the brown rice flour to the mixture, whisking until smooth.
3. Add the melted butter and whisk until fully incorporated.
4. Heat a small non-stick pan over medium heat. Pour in a small amount of batter (about 1/4 cup) and tilt the pan to evenly coat the bottom.
5. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
6. Loosen the crepe with a spatula and flip it over.
7. Spread 1 tablespoon of Nutella on half of the crepe, then fold the other half to create a triangle.
8. Repeat with remaining batter and Nutella.
9. Serve warm or at room temperature.
Cooking Time: Approximately 15-20 minutes for 6-8 crepes.
Brown Rice Flour Lemon Poppy Seed Muffins
Moist and flavorful, these brown rice flour muffins are a delightful twist on traditional lemon poppy seed treats. Perfect for breakfast or a snack, they’re also gluten-free and refined sugar-free!
Ingredients:
– 1 1/2 cups brown rice flour
– 1/2 cup almond milk
– 1/4 cup melted coconut oil
– 1/2 cup granulated sweetener (such as Swerve)
– 2 large eggs
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, almond milk, melted coconut oil, sweetener, eggs, lemon zest, and salt.
3. Stir in lemon juice and poppy seeds.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Gluten-Free Brown Rice Flour Tortillas
Elevate your meal prep with these delicious and healthy gluten-free tortillas made from brown rice flour. Perfect for wraps, tacos, or as a substitute for traditional bread.
Ingredients:
– 1 cup brown rice flour
– 1/4 cup warm water
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the brown rice flour and salt.
2. Gradually add in the warm water while stirring with a fork to form a dough.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Cook in a non-stick skillet or griddle over medium heat for 30 seconds on each side, until slightly browned.
Cooking Time: 2 minutes per tortilla
Brown Rice Flour Zucchini Bread
This recipe yields a deliciously moist and flavorful zucchini bread that’s perfect for snacking, sandwich-making, or as a sweet treat. Made with brown rice flour, this gluten-free option is ideal for those with dietary restrictions.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add melted butter, eggs, zucchini, salt, and vanilla extract. Mix until smooth.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Brown Rice Flour Apple Cinnamon Muffins
These moist and flavorful muffins combine the natural sweetness of apples with the warmth of cinnamon, all wrapped up in a brown rice flour package. Perfect for a breakfast treat or afternoon snack.
Ingredients:
– 1 1/2 cups brown rice flour
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 1/4 cup melted unsalted butter
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup diced apple (Granny Smith or your favorite variety)
– 1 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in diced apple and cinnamon.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Brown Rice Flour Pumpkin Bread
This recipe yields a deliciously moist and flavorful pumpkin bread using brown rice flour as the primary ingredient, making it perfect for those looking for gluten-free options. The addition of warm spices and a hint of maple syrup creates a delightful autumnal treat.
Ingredients:
– 1 1/2 cups brown rice flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine brown rice flour, sugar, pumpkin puree, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
3. Pour in maple syrup and mix until smooth.
4. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool on a wire rack before slicing and serving.
Cooking Time: 55-60 minutes
Brown Rice Flour Chocolate Cake
This gluten-free cake recipe uses brown rice flour as a substitute for traditional wheat flour, making it an excellent option for those with dietary restrictions. The addition of dark chocolate chips gives the cake a rich and indulgent flavor.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide the batter evenly between the prepared pans.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Brown Rice Flour Peanut Butter Cookies
This recipe yields a deliciously chewy cookie with a nutty flavor and a hint of brown rice, perfect for those looking for a gluten-free alternative.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup peanut butter (creamy or crunchy, whichever you prefer)
– 1/4 cup granulated sugar
– 1/4 cup rolled oats
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon honey
– 1 large egg
– 1/2 cup chopped peanuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together brown rice flour, sugar, oats, baking soda, and salt.
3. In a large bowl, cream together peanut butter and honey until smooth. Beat in the egg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. If using chopped peanuts, fold them into the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes or until lightly browned.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Brown Rice Flour Carrot Cake
A sweet and satisfying treat that’s perfect for any occasion, this brown rice flour carrot cake recipe is a game-changer. With the subtle nutty flavor of brown rice flour and the natural sweetness of carrots, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups brown rice flour
– 1 cup grated carrots
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, and vanilla extract; mix until smooth.
4. Fold in grated carrots and chopped nuts (if using).
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let cool before serving.
Cooking Time: 30-35 minutes
Brown Rice Flour Blueberry Muffins
These Brown Rice Flour Blueberry Muffins are a perfect treat for those looking for a gluten-free alternative. Made with simple ingredients and easy-to-follow instructions, you’ll be enjoying these tasty muffins in no time.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, and milk. Whisk until smooth.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Brown Rice Flour Almond Butter Cookies
These chewy cookies are a perfect blend of almond butter’s rich flavor and the subtle nuttiness of brown rice flour. A delicious gluten-free treat that’s sure to please!
Ingredients:
– 1 cup brown rice flour
– 1/2 cup almond butter
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together brown rice flour and sugar.
3. In a separate bowl, cream together almond butter, butter, and egg until smooth.
4. Add vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden brown.
Cooking Time: 12-14 minutes
Brown Rice Flour Cinnamon Rolls
These tender cinnamon rolls infused with the nutty flavor of brown rice flour are perfect for a special treat or breakfast on-the-go.
Ingredients:
– 1 cup brown rice flour
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup warm milk
– Cinnamon sugar mixture (equal parts cinnamon and sugar)
Instructions:
1. In a large mixing bowl, combine brown rice flour, all-purpose flour, granulated sugar, yeast, and salt.
2. Add melted butter, egg, and warm milk to the dry ingredients. Mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Roll out the dough to a thickness of about 1/4 inch (6 mm).
5. Spread cinnamon sugar mixture evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.
6. Roll up the dough tightly, starting from one long side. Cut into 12-15 equal pieces.
7. Place rolls on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) space between each roll.
8. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Brown Rice Flour Coconut Macaroons
These chewy treats are a perfect combination of coconut and brown rice flour, offering a delicious gluten-free option for those who crave something new. With just a few ingredients and simple steps, you’ll be enjoying these tasty macaroons in no time.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together brown rice flour and sugar.
3. In a separate bowl, mix coconut, softened butter, and vanilla extract until well combined.
4. Add egg whites to the coconut mixture and stir until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
7. Bake for 18-20 minutes, or until lightly golden.
Cooking Time: 18-20 minutes
Summary
Discover the versatility of brown rice flour with these 18 delicious gluten-free baking recipes! From sweet treats like Brown Rice Flour Chocolate Chip Cookies and Brown Rice Flour Lemon Poppy Seed Muffins, to savory options like Brown Rice Flour Pizza Crust and Brown Rice Flour Tortillas, there’s something for everyone. Plus, vegan and nut-free options abound in this collection of innovative recipes. Whether you’re a seasoned baker or just starting out, brown rice flour is the perfect substitute for traditional wheat flour, offering a nutty flavor and tender texture that’s sure to impress.
