32+ Delicious Gluten-Free Brown Rice Flour Recipes You’ll Love

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Gluten-free living has become a popular choice for many due to health reasons, dietary preferences, or a sensitivity to gluten.

If you’re on a gluten-free journey, one of the most versatile flours you can incorporate into your kitchen is brown rice flour.

Not only is brown rice flour naturally gluten-free, but it also adds a subtle nutty flavor to a variety of dishes, making it a go-to for both savory and sweet recipes.

In this article, we’ve rounded up over 32 delicious gluten-free brown rice flour recipes that are simple to make, nutritious, and perfect for anyone avoiding gluten.

From fluffy pancakes and hearty breads to savory quiches and crispy snacks, there’s something here for every meal of the day.

Whether you’re looking to bake a decadent dessert or prepare a wholesome meal, brown rice flour will quickly become one of your favorite ingredients. Let’s dive into these creative and easy-to-make recipes!

32+ Delicious Gluten-Free Brown Rice Flour Recipes You’ll Love

Incorporating brown rice flour into your cooking and baking can open up a world of gluten-free possibilities.

Whether you’re craving a sweet treat or a savory dish, these 32+ gluten-free brown rice flour recipes provide a perfect mix of flavors and textures to suit any taste.

From light and fluffy pancakes to crispy churros and even savory veggie patties, there’s no shortage of creative ways to use this versatile flour.

Brown rice flour is not only a great gluten-free option but also adds nutritional benefits like fiber and antioxidants to your meals.

So, next time you’re looking to whip up something new in the kitchen, give these recipes a try and enjoy the delicious, wholesome goodness that comes with cooking gluten-free.

Brown Rice Flour Pancakes

Brown rice flour pancakes are a fantastic gluten-free alternative to traditional pancakes. These pancakes are light, fluffy, and slightly nutty in flavor.

Perfect for breakfast or a quick snack, they pair well with fresh fruits, maple syrup, or a dollop of yogurt. Plus, they’re simple to make and require only a few pantry staples.

Ingredients:

1 cup brown rice flour
1 tablespoon sugar (or honey)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup milk (or dairy-free alternative)
1 teaspoon vanilla extract
1 tablespoon melted butter or coconut oil

Instructions:

In a mixing bowl, combine brown rice flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, milk, vanilla extract, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
Heat a lightly greased pan over medium heat. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
Serve warm with your favorite toppings.

These brown rice flour pancakes are an excellent gluten-free breakfast choice.

They have a light texture with a mild, nutty flavor that complements both sweet and savory toppings.

Whether you enjoy them with syrup, fruits, or nuts, these pancakes will become a household favorite.

Gluten-Free Brown Rice Flour Banana Bread

Banana bread is a classic comfort food, and this gluten-free version made with brown rice flour is just as moist and delicious as the traditional recipe.

The natural sweetness of ripe bananas blends perfectly with the mild nuttiness of brown rice flour, creating a hearty and flavorful loaf.

Ideal for breakfast, tea time, or a snack, this banana bread is a guilt-free treat.

Ingredients:

2 ripe bananas, mashed
1 ½ cups brown rice flour
½ cup sugar or honey
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 eggs
¼ cup melted butter or coconut oil
½ teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mash the bananas and mix them with eggs, melted butter, vanilla extract, and sugar.
In another bowl, combine brown rice flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until well combined.
Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Let the banana bread cool before slicing and serving.

This gluten-free banana bread is soft, moist, and full of flavor. It’s a great way to use overripe bananas and enjoy a homemade, nutritious treat.

The brown rice flour gives it a slightly dense yet tender texture, making it a satisfying choice for any time of the day.

Brown Rice Flour Chocolate Chip Cookies

Everyone loves a good chocolate chip cookie, and this gluten-free version is just as delicious as the classic.

Made with brown rice flour, these cookies have a slightly crispy edge and a chewy center, packed with rich chocolate chips.

Whether you have dietary restrictions or just want to try something new, these cookies are a must-bake!

Ingredients:

1 ¼ cups brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (or coconut oil), softened
½ cup brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix brown rice flour, baking soda, and salt.
In another bowl, beat the butter, brown sugar, and white sugar until creamy.
Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the chocolate chips.
Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes, or until golden brown.
Let the cookies cool before serving.

These gluten-free chocolate chip cookies are a fantastic treat for all cookie lovers.

The brown rice flour provides a light texture while keeping the cookies perfectly chewy.

Enjoy them with a glass of milk or as an afternoon snack—everyone will love their delicious homemade taste!

Brown Rice Flour Blueberry Muffins

These gluten-free blueberry muffins are soft, moist, and bursting with juicy blueberries.

Made with brown rice flour, they have a tender crumb and a delightful texture.

Whether you need a quick breakfast or a wholesome snack, these muffins are a delicious and healthy choice.

Ingredients:

1 ½ cups brown rice flour
½ cup sugar or honey
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
2 eggs
½ cup milk (or dairy-free alternative)
¼ cup melted butter or coconut oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Instructions:

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine brown rice flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring gently.
Fold in the blueberries without overmixing.
Fill each muffin cup about ¾ full and bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool before enjoying.

These blueberry muffins are light yet satisfying, with a slight nuttiness from the brown rice flour.

The blueberries add a natural sweetness, making them a perfect on-the-go snack or a comforting breakfast option.

Brown Rice Flour Pizza Crust

This gluten-free pizza crust is crispy on the outside and soft on the inside, making it a great base for all your favorite toppings.

Brown rice flour provides a mild flavor and excellent texture, ensuring that even those without dietary restrictions will love it.

Ingredients:

1 ½ cups brown rice flour
½ cup tapioca flour (or cornstarch)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon dried oregano (optional)
1 teaspoon garlic powder (optional)
1 egg
¾ cup warm water
1 tablespoon olive oil

Instructions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix brown rice flour, tapioca flour, baking powder, salt, oregano, and garlic powder.
In another bowl, whisk the egg, warm water, and olive oil.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Transfer the dough to the baking sheet and shape it into a round pizza crust.
Bake for 10 minutes, then remove from the oven and add your favorite toppings.
Bake for another 10-12 minutes until the edges are golden and the cheese is melted.

This homemade gluten-free pizza crust is easy to make and holds up well under toppings.

It has a slightly crispy texture with a soft bite, making it an excellent alternative to traditional wheat-based crusts. Enjoy it fresh from the oven with your favorite sauces and toppings!

Brown Rice Flour Apple Crumble

Apple crumble is a comforting dessert, and this gluten-free version with brown rice flour has the perfect combination of a crispy topping and soft, spiced apples.

It’s an easy-to-make treat that pairs beautifully with vanilla ice cream or whipped cream.

Ingredients:

4 medium apples, peeled and sliced
2 tablespoons maple syrup or honey
1 teaspoon cinnamon
1 teaspoon lemon juice

For the crumble topping:

¾ cup brown rice flour
½ cup oats (certified gluten-free)
⅓ cup brown sugar
½ teaspoon cinnamon
¼ cup butter or coconut oil, melted

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a bowl, mix sliced apples with maple syrup, cinnamon, and lemon juice. Transfer to the baking dish.
In another bowl, mix brown rice flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
Sprinkle the crumble mixture evenly over the apples.
Bake for 30-35 minutes, until the topping is golden brown and the apples are tender.
Serve warm with ice cream or yogurt.

This brown rice flour apple crumble is the ultimate gluten-free dessert. The crispy, golden topping complements the soft, caramelized apples, creating a delicious and satisfying treat.

It’s perfect for family gatherings or cozy evenings at home.

Brown Rice Flour Scones

These gluten-free brown rice flour scones are a delicious addition to any breakfast or tea-time spread.

With a tender crumb and slightly crumbly texture, they are perfect with a dollop of clotted cream, jam, or fresh fruit.

The natural nuttiness of brown rice flour pairs beautifully with the subtle sweetness of these scones.

Ingredients:

1 ½ cups brown rice flour
½ cup almond flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup cold butter or coconut oil, cubed
¼ cup sugar
2 eggs
½ cup milk (or dairy-free milk)
1 teaspoon vanilla extract
½ cup dried fruit (raisins, cranberries, or apricots) (optional)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the brown rice flour, almond flour, baking powder, salt, and sugar.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. If using dried fruit, fold it in now.
Turn the dough out onto a floured surface and gently knead it until it forms a ball. Pat the dough into a 1-inch thick round and cut it into wedges.
Place the wedges on the baking sheet and bake for 18-20 minutes, or until golden brown.
Serve warm with jam, clotted cream, or fresh fruit.

These gluten-free scones are light, slightly sweet, and full of flavor.

The brown rice flour gives them a hearty, satisfying texture, making them a delightful treat for breakfast or an afternoon snack.

Brown Rice Flour Banana Pancakes

Banana pancakes made with brown rice flour are a soft and fluffy gluten-free option for breakfast.

The natural sweetness of bananas adds flavor and moisture, making these pancakes perfect for those who prefer a lighter, healthier option.

These pancakes are quick to make and can be topped with anything from fresh fruit to maple syrup.

Ingredients:

1 cup brown rice flour
1 ripe banana, mashed
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
¾ cup milk (or dairy-free alternative)
1 teaspoon vanilla extract
1 tablespoon melted butter or coconut oil

Instructions:

In a bowl, combine the brown rice flour, baking powder, cinnamon, and salt.
In a separate bowl, mash the banana and whisk in the egg, milk, vanilla extract, and melted butter.
Add the wet ingredients to the dry ingredients and mix until just combined.
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or yogurt.

These banana pancakes are light, moist, and flavorful. They have a subtle sweetness from the bananas and are perfect for anyone looking for a nutritious, gluten-free breakfast.

The texture is tender and fluffy, making them a hit with the whole family.

Brown Rice Flour Veggie Fritters

These savory gluten-free veggie fritters made with brown rice flour are a healthy, tasty way to enjoy your vegetables.

They are crisp on the outside with a soft and flavorful interior. These fritters are perfect as an appetizer, side dish, or even a light lunch, and they can be customized with your favorite vegetables.

Ingredients:

1 cup brown rice flour
2 medium zucchinis, grated
1 carrot, grated
1 small onion, finely chopped
2 eggs
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Olive oil for frying

Instructions:

Grate the zucchini and carrot, then squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
In a large bowl, combine the grated vegetables, onion, brown rice flour, garlic powder, oregano, salt, and pepper.
Add the eggs and mix until everything is well incorporated.
Heat a large pan over medium heat and add a little olive oil.
Spoon heaping tablespoons of the mixture into the pan, pressing them down slightly to form small patties.
Cook for 3-4 minutes on each side or until golden brown and crispy.
Remove from the pan and drain on paper towels.
Serve warm with a dollop of yogurt, sour cream, or your favorite dipping sauce.

These veggie fritters are crispy, savory, and packed with flavor.

The brown rice flour helps hold the ingredients together while giving the fritters a light and crunchy texture.

They’re a great way to sneak more vegetables into your diet while enjoying a tasty treat!

Brown Rice Flour Chocolate Cake

This gluten-free chocolate cake made with brown rice flour is rich, moist, and perfect for any celebration or a sweet treat.

The combination of cocoa powder and brown rice flour gives the cake a slightly nutty flavor while maintaining a light, tender texture. It’s simple to make and incredibly satisfying for chocolate lovers!

Ingredients:

1 ½ cups brown rice flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
2 eggs
½ cup milk (or dairy-free milk)
½ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
¾ cup boiling water

Instructions:

Preheat the oven to 350°F (175°C) and grease and flour a round cake pan.
In a large bowl, sift together the brown rice flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, sugar, milk, oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Pour the boiling water into the batter and stir to combine. The batter will be thin.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Frost with your favorite chocolate frosting or serve as is.

This gluten-free chocolate cake is moist, rich, and full of chocolate flavor.

It’s a perfect dessert for anyone with gluten sensitivities, and the brown rice flour ensures a tender crumb that is light yet satisfying. Enjoy it as a special treat for birthdays or any occasion!

Brown Rice Flour Almond Cookies

These gluten-free almond cookies made with brown rice flour are soft, chewy, and packed with flavor.

The combination of brown rice flour and almond meal gives them a wonderful texture and nutty taste, while the touch of vanilla and almond extract adds a delightful aroma.

These cookies are perfect for an afternoon snack or a treat with tea.

Ingredients:

1 cup brown rice flour
½ cup almond flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon almond extract
1 teaspoon vanilla extract
1 egg
¼ cup melted butter or coconut oil

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the brown rice flour, almond flour, sugar, baking powder, and salt.
In another bowl, whisk the egg, almond extract, vanilla extract, and melted butter.
Add the wet ingredients to the dry ingredients and mix until combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond cookies are a simple, gluten-free treat that’s both crunchy on the edges and soft in the center.

The brown rice flour provides a hearty texture, while the almond flour gives a deep, nutty flavor.

Perfect for anyone with dietary restrictions, these cookies are as delicious as they are easy to make!

Brown Rice Flour Vegetable Pizza

This gluten-free vegetable pizza with a brown rice flour crust is a healthy, savory dish that’s sure to satisfy pizza cravings.

The crust is crisp and tender, and the toppings of fresh vegetables add a burst of flavor. This pizza is customizable, so you can add your favorite veggies or proteins for a meal that suits your taste.

Ingredients:

For the crust:

1 ½ cups brown rice flour
½ cup tapioca flour (or cornstarch)
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup warm water
1 tablespoon olive oil

For the toppings:

1 cup tomato sauce
1 cup shredded mozzarella cheese
1 bell pepper, thinly sliced
1 small zucchini, thinly sliced
1 small onion, thinly sliced
½ cup mushrooms, sliced
Fresh basil leaves (optional)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the brown rice flour, tapioca flour, baking powder, and salt.
In another bowl, whisk the egg, warm water, and olive oil.
Gradually add the wet ingredients to the dry ingredients and mix to form a dough.
Roll out the dough on a floured surface to about ½ inch thick, then transfer it to the prepared baking sheet.
Bake the crust for 10-12 minutes, or until it begins to firm up and lightly brown.
Remove from the oven and spread the tomato sauce evenly on top.
Layer on the shredded mozzarella cheese and the sliced vegetables.
Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with fresh basil before serving.

This gluten-free vegetable pizza with a brown rice flour crust is light yet satisfying, with a crispy base and loads of flavor from the fresh vegetables.

The crust holds up well under the toppings, and you can customize it with your favorite veggies. A perfect choice for a gluten-free meal the whole family will enjoy!

Brown Rice Flour Lemon Bars

These gluten-free lemon bars are tangy, sweet, and perfectly refreshing. The crust is made with brown rice flour, giving it a slightly nutty flavor that complements the bright citrus filling.

They’re easy to make and offer a burst of flavor that’s perfect for a summer dessert or a light snack.

Ingredients:

For the crust:

1 ½ cups brown rice flour
¼ cup powdered sugar
¼ teaspoon salt
½ cup cold butter, cubed

For the filling:

3 large eggs
1 cup granulated sugar
1 tablespoon brown rice flour
1 teaspoon lemon zest
½ cup fresh lemon juice
¼ teaspoon baking powder

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a food processor, pulse together brown rice flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Press the mixture into the bottom of the prepared baking dish to form the crust.
Bake for 12-15 minutes, or until the crust is lightly golden.
While the crust is baking, whisk together eggs, granulated sugar, brown rice flour, lemon zest, lemon juice, and baking powder in a bowl until smooth.
Pour the lemon filling over the hot crust and bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
Let the bars cool completely before slicing and dusting with powdered sugar.

These gluten-free lemon bars are light, tangy, and utterly refreshing. The brown rice flour crust offers a firm base that balances the tartness of the lemon filling.

Perfect for any occasion, these bars are sure to be a hit with anyone who loves a zesty dessert!

Brown Rice Flour Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect combination of sweet, warm spices and tender apples.

The brown rice flour helps create a soft, slightly dense muffin that is both satisfying and full of flavor.

These muffins are perfect for breakfast or an afternoon snack, and they’ll fill your kitchen with the smell of autumn!

Ingredients:

1 ½ cups brown rice flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 large egg
½ cup honey or maple syrup
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 large apple, peeled and diced
¼ cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine brown rice flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the egg, honey, applesauce, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the diced apple and nuts (if using).
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These apple cinnamon muffins are deliciously sweet, soft, and loaded with the warm flavors of cinnamon and apple.

The brown rice flour ensures a moist and hearty texture, making them perfect for any time of day. They’re a comforting, gluten-free treat that the whole family will enjoy!

Brown Rice Flour Vegetable Frittata

A gluten-free vegetable frittata made with brown rice flour is a savory, satisfying dish that’s perfect for breakfast, lunch, or dinner.

The brown rice flour helps give the frittata a fluffy texture while allowing the fresh vegetables to shine. It’s an easy one-pan dish packed with protein, vegetables, and flavor.

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
1 zucchini, diced
½ cup spinach, chopped
6 large eggs
¼ cup milk (or dairy-free milk)
½ cup grated cheese (optional)
2 tablespoons brown rice flour
½ teaspoon salt
¼ teaspoon black pepper

Instructions:

Preheat the oven to 375°F (190°C).
Heat olive oil in a large, oven-safe skillet over medium heat. Add the onion, bell pepper, zucchini, and spinach. Sauté for 5-7 minutes until the vegetables are softened.
In a bowl, whisk together the eggs, milk, grated cheese (if using), brown rice flour, salt, and pepper.
Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven.
Bake for 12-15 minutes, or until the frittata is set and golden on top.
Let the frittata cool slightly before slicing and serving.

This gluten-free vegetable frittata is packed with flavor and is easy to customize with your favorite veggies.

The brown rice flour helps give the dish a light, fluffy texture while ensuring it’s hearty and satisfying. Serve it warm for breakfast, brunch, or as a light dinner!

Brown Rice Flour Granola Bars

These gluten-free granola bars are the perfect on-the-go snack. Packed with wholesome ingredients like oats, nuts, and dried fruit, the addition of brown rice flour helps hold everything together while keeping the bars light and chewy.

They’re a great source of energy and make for a satisfying breakfast or afternoon snack.

Ingredients:

1 cup rolled oats (certified gluten-free)
½ cup brown rice flour
¼ cup honey or maple syrup
¼ cup almond butter or peanut butter
¼ cup dried cranberries or raisins
¼ cup chopped nuts (almonds, walnuts, or pecans)
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
¼ teaspoon salt

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large bowl, combine the rolled oats, brown rice flour, dried cranberries, chopped nuts, and chia seeds.
In a separate bowl, mix together the honey (or maple syrup), almond butter, vanilla extract, and salt until smooth.
Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined.
Transfer the mixture to the prepared baking dish and press it down firmly to pack it in.
Bake for 12-15 minutes, or until the edges are golden brown.
Let the granola bars cool completely in the pan before cutting them into squares.

These granola bars are easy to make and packed with healthy ingredients. They’re perfect for a quick breakfast, a pre-workout snack, or a satisfying treat to carry with you throughout the day.

The brown rice flour adds a nice texture while keeping the bars gluten-free and delicious!

Brown Rice Flour Quiche Crust

This gluten-free quiche crust made with brown rice flour is a fantastic alternative to traditional pie crusts.

It’s light, flaky, and perfect for both savory and sweet fillings.

Whether you’re making a vegetable quiche or a custard-style pie, this crust will hold everything together beautifully without compromising on taste or texture.

Ingredients:

1 ½ cups brown rice flour
¼ cup tapioca flour (or cornstarch)
½ teaspoon salt
1/4 cup cold butter, cubed
1 egg
3-4 tablespoons cold water

Instructions:

Preheat the oven to 375°F (190°C).
In a food processor, combine the brown rice flour, tapioca flour, and salt.
Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Add the egg and pulse until combined. Gradually add cold water, 1 tablespoon at a time, until the dough starts to come together.
Turn the dough out onto a piece of parchment paper and knead gently to form a ball.
Roll the dough out between two sheets of parchment paper into a 9-inch circle.
Place the dough into a pie dish and press it into the sides.
Use a fork to prick the bottom of the crust a few times.
Bake the crust for 12-15 minutes, or until it begins to lightly brown. Let it cool slightly before filling with your favorite quiche ingredients.

This gluten-free quiche crust with brown rice flour is perfect for making your favorite quiche recipes without worrying about gluten.

It’s flaky, easy to make, and can hold both savory or sweet fillings wonderfully.

Brown Rice Flour Chocolate Chip Cookies

These gluten-free chocolate chip cookies made with brown rice flour are the perfect balance of crisp edges and chewy centers.

The brown rice flour provides a wonderful texture, while the melty chocolate chips add the ultimate indulgence.

They’re a classic treat that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

1 ½ cups brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter or coconut oil, softened
¾ cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chips (gluten-free)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together brown rice flour, baking soda, and salt.
In a large bowl, beat the butter (or coconut oil) with the brown sugar until creamy.
Add the vanilla extract and egg to the wet ingredients, beating until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Stir in the chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are irresistible.

The combination of brown rice flour and chocolate chips creates a cookie that’s both light and chewy with a perfect balance of sweetness.

They’re an easy-to-make, classic treat that anyone will love!

Brown Rice Flour Pancakes

These fluffy, gluten-free pancakes made with brown rice flour are perfect for a weekend breakfast or brunch.

They have a light, airy texture with a hint of nuttiness from the brown rice flour, making them a delicious alternative to traditional pancakes.

Top them with fresh fruit, maple syrup, or your favorite toppings for a satisfying meal.

Ingredients:

1 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 large egg
1 cup milk (or dairy-free milk)
1 tablespoon melted butter or coconut oil
1 teaspoon vanilla extract

Instructions:

Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
In a medium bowl, whisk together the brown rice flour, baking powder, salt, and sugar.
In a separate bowl, beat the egg and add the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour ¼ cup of batter onto the preheated griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Serve immediately with your favorite toppings.

These brown rice flour pancakes are light, tender, and easy to make.

The subtle nutty flavor from the rice flour adds an extra layer of taste, and they’re a great base for all your favorite pancake toppings.

Perfect for anyone following a gluten-free diet, or simply looking for a new twist on a breakfast classic!

Brown Rice Flour Banana Bread

This gluten-free banana bread made with brown rice flour is moist, flavorful, and easy to make.

The natural sweetness of ripe bananas combined with the earthy flavor of brown rice flour creates a comforting bread that’s perfect for breakfast, a snack, or dessert.

This recipe is simple and can be customized with nuts or chocolate chips for extra flavor.

Ingredients:

1 ½ cups brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
2 ripe bananas, mashed
¼ cup honey or maple syrup
¼ cup melted butter or coconut oil
2 eggs
1 teaspoon vanilla extract
½ cup chopped walnuts or chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the brown rice flour, baking soda, and salt.
In another bowl, combine the mashed bananas, honey, melted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the chopped walnuts or chocolate chips if desired.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is moist and delicious, with the brown rice flour giving it a hearty texture.

It’s the perfect way to use up ripe bananas, and the addition of walnuts or chocolate chips makes it extra special. Ideal for breakfast or as a snack!

Brown Rice Flour Cornbread

This gluten-free cornbread made with brown rice flour is the perfect side dish for soups, stews, or chili.

It’s slightly sweet, moist, and has the perfect crumbly texture.

The brown rice flour enhances the cornbread’s texture while maintaining a lightness that pairs wonderfully with any savory meal.

Ingredients:

1 cup cornmeal
1 cup brown rice flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 large egg
1 cup milk (or dairy-free milk)
¼ cup melted butter or coconut oil

Instructions:

Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together the cornmeal, brown rice flour, baking powder, salt, and sugar.
In a separate bowl, beat the egg and add the milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for 10 minutes before slicing and serving.

This brown rice flour cornbread is moist, fluffy, and full of flavor. The combination of cornmeal and brown rice flour makes it the perfect side dish to complement any hearty meal.

It’s an excellent gluten-free alternative for anyone who loves cornbread, and it pairs wonderfully with soups and chili!

Brown Rice Flour Chocolate Cake

This decadent gluten-free chocolate cake made with brown rice flour is perfect for any occasion.

The rich, moist texture and deep chocolate flavor are enhanced by the nutty undertones of the brown rice flour.

It’s a versatile cake that can be served as a simple dessert or dressed up for special celebrations with frosting or berries.

Ingredients:

1 ½ cups brown rice flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
2 large eggs
½ cup milk (or dairy-free milk)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot water

Instructions:

Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a large bowl, whisk together the brown rice flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In a separate bowl, beat the eggs and add the milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until combined.
Gradually add the hot water and stir until the batter is smooth.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate cake is rich, moist, and delicious. The brown rice flour adds a unique flavor while ensuring the cake has the perfect texture.

It’s great on its own or with a frosting of your choice for an indulgent dessert!

Brown Rice Flour Veggie Patties

These gluten-free veggie patties made with brown rice flour are perfect for a healthy meal or snack.

The brown rice flour helps bind the vegetables together while giving the patties a satisfying texture.

Packed with nutritious veggies like carrots, peas, and corn, these patties are flavorful, crunchy on the outside, and soft on the inside.

Ingredients:

1 cup cooked brown rice
1 large carrot, grated
½ cup frozen peas, thawed
½ cup corn kernels
1/3 cup brown rice flour
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
1 large egg
2 tablespoons chopped fresh parsley (optional)
Olive oil for frying

Instructions:

In a large bowl, combine the cooked brown rice, grated carrot, peas, corn, brown rice flour, cumin, paprika, salt, and parsley.
Crack the egg into the mixture and stir until well combined.
Shape the mixture into small patties, about 2 inches in diameter.
Heat olive oil in a skillet over medium heat.
Fry the patties in batches for 3-4 minutes per side, or until golden and crispy.
Transfer the patties to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce or as a side dish.

These gluten-free veggie patties are packed with flavor and nutrients.

The brown rice flour helps keep the patties together, while the mix of vegetables creates a satisfying and hearty snack or side dish. They’re perfect for a quick meal or meal prep!

Brown Rice Flour Banana Oatmeal Cookies

These gluten-free banana oatmeal cookies made with brown rice flour are soft, chewy, and packed with flavor.

The bananas add natural sweetness, while the oats provide a hearty texture.

These cookies are great for breakfast or as a snack and are made with wholesome ingredients that everyone will enjoy.

Ingredients:

1 cup brown rice flour
1 ½ cups rolled oats (gluten-free)
1 teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon salt
2 ripe bananas, mashed
¼ cup honey or maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ cup raisins or chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the brown rice flour, rolled oats, baking soda, cinnamon, and salt.
In a separate bowl, mash the bananas and add the honey (or maple syrup), melted coconut oil, and vanilla extract.
Stir the wet ingredients into the dry ingredients until well combined.
If using, fold in raisins or chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These banana oatmeal cookies are the perfect gluten-free treat.

The combination of brown rice flour and oats provides a hearty, satisfying texture, while the bananas keep the cookies moist and naturally sweet.

They’re perfect for a quick snack or a healthy breakfast on the go!

Brown Rice Flour Pizza Crust

This gluten-free pizza crust made with brown rice flour is a great base for any of your favorite pizza toppings.

It’s soft on the inside with a crispy exterior and holds up well under all sorts of toppings.

The brown rice flour gives it a slightly nutty flavor and makes for a delicious, gluten-free alternative to traditional pizza dough.

Ingredients:

1 ½ cups brown rice flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
1 teaspoon active dry yeast
1 cup warm water (about 110°F/43°C)
2 tablespoons olive oil
1 teaspoon apple cider vinegar

Instructions:

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large bowl, whisk together the brown rice flour, baking powder, and salt.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Stir until the dough begins to come together.
Knead the dough for 2-3 minutes until it becomes smooth. If the dough is too sticky, add a little more brown rice flour.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface into a round shape, about 12 inches in diameter.
Transfer the dough to the prepared baking sheet and bake for 8-10 minutes, until slightly golden.
Remove the crust from the oven and add your favorite pizza toppings.
Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

This gluten-free brown rice flour pizza crust is both simple and delicious. The crust’s soft texture and slightly nutty flavor make it a perfect foundation for any pizza, from classic margherita to loaded veggie or meat pies.

Brown Rice Flour Coconut Macaroons

These gluten-free coconut macaroons made with brown rice flour are chewy, sweet, and perfect for anyone with a gluten sensitivity.

The brown rice flour gives these macaroons just the right amount of structure, while the coconut provides that rich, tropical flavor.

They’re quick to make and perfect for dessert or a snack.

Ingredients:

2 ½ cups shredded unsweetened coconut
2 large egg whites
¼ cup brown rice flour
⅓ cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions:

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg whites, sugar, vanilla extract, and salt until soft peaks form.
Gently fold in the shredded coconut and brown rice flour until well combined.
Using a spoon or cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet.
Bake for 18-20 minutes, or until the macaroons are golden brown on top.
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are chewy, slightly crispy on the outside, and packed with coconut flavor.

The brown rice flour helps give them a great texture while keeping them gluten-free. They’re a simple, delicious treat that’s perfect for any occasion!

Brown Rice Flour Churros

These crispy, sweet churros made with brown rice flour are the perfect gluten-free indulgence.

The brown rice flour gives the churros a light and crispy exterior, while the cinnamon-sugar coating adds the perfect touch of sweetness.

They’re easy to make and perfect for sharing at a party or as a treat after dinner.

Ingredients:

1 cup brown rice flour
1 cup water
2 tablespoons butter
1 tablespoon sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Vegetable oil, for frying

For the coating:

¼ cup sugar
1 tablespoon cinnamon

Instructions:

In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil, then reduce the heat to low.
Add the brown rice flour to the saucepan and stir vigorously until a smooth dough forms. Remove from heat and let it cool for 5-10 minutes.
Once cooled, stir in the vanilla extract and beat in the eggs, one at a time, until the dough is smooth and thick.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Transfer the dough to a piping bag fitted with a star-shaped tip.
Pipe 4-6-inch strips of dough into the hot oil, cutting them with scissors. Fry in batches, turning them occasionally until they are golden and crispy, about 3-4 minutes per batch.
Remove the churros from the oil and drain on paper towels.
In a small bowl, combine the cinnamon and sugar. Roll the churros in the cinnamon-sugar mixture until fully coated.
Serve warm with chocolate sauce or caramel for dipping.

These gluten-free churros are crispy, light, and bursting with cinnamon flavor.

The brown rice flour provides the perfect texture for these classic Spanish treats. They’re perfect for any occasion and a fun dessert for the whole family to enjoy!