Rice Flour

Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be god for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven-roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour.

Bente Birkedal-Hansen of Bethesda, Maryland, says that Azalea Restaurant in Birmingham, Alabama, does a great job with catfish, serving the whole fish with an Asian-style black bean sauce. It would make an impressive main course at a dinner party. If whole catfish are difficult to get at your local supermarket, order them from the fishmonger and have the fish cleaned.

Shortbread is the ultimate sugar cookie, crisp yet tender, and bursting with buttery flavor. It's a good cookie to make when the cookie monster in you growls but you don't have any eggs in the house. Gluten-free rice flour (cornstarch can be substituted) is used with regular flour to give it a delicate crumb.

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.

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

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

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.