Brown Rice Flour

Yummy bread without a speck of gluten.

This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!

These gluten-free, egg-free brownies are divine! If you love chocolate and want all the taste of a brownie but none of the problems of wheat and eggs, try these!

Use this in place of your favorite gluten-free flour. This is the best one! Use it in pancakes, muffins, cakes, as a thickener, or almost anywhere you use wheat flour.

This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.

I was diagnosed with Celiac Disease and high cholesterol. Here is a gluten-free recipe my whole family loves.

I have tried a lot of gluten-free pie crust recipes to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

You won't miss the gluten in these fudgy, gooey, nutty brownies.

Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.

My husband just hasn't found a good cracker since going gluten-free, and he loved his butter crackers! I adapted this recipe from several different ones I was able to find on the web. Now I have to control what my non-GF kids eat so that dad will have some for the next day! These are not light and flaky, but the taste is definitely there! Welcome back peanut butter and crackers, cheese and crackers, plain crackers for nomming on! Also, I would expect you could add seasonings like garlic or sprinkle with Parmesan instead of salt, and kick it up a notch.