Rice Flour

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

Get to know the rice flour behind chewy butter mochi, crunchy mochiko chicken, and more.

Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender fudgy all-occasion dessert. The pudding-like frosting is just a bonus.

Crisp pecans in a sticky mochi cake makes for a dreamy dessert. A dab of miso gives it intriguing depth.

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

There are lots of types, and they’re not interchangeable.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.