682 rice flour recipes

Cheesy sausage biscuits made with crumbled sausage, cream of cheddar soup, and self-rising flour for a savory drop biscuit that bakes up golden in 15 minutes.

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

Apple crumble pie with cooked apples and allspice under a chunky streusel topping of flour, sugar, and margarine. No pie crust needed, just a crumble on top.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Beer-battered hush puppies with cornmeal, self-rising flour, and chopped onions. Beer adds lightness and tang. Drop in hot oil, fry until crisp for pub-style cornbread bites.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Flaky homemade shortcakes split open and piled high with juicy strawberries, plump blueberries, and pillowy whipped cream. A from-scratch summer berry dessert ready in 40 minutes.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.

This apple cake is so moist and tasty. It's a great dessert, but I can have it for my breakfast with a cup of coffee or tea, fantastic.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Soft, tender avocado muffins loaded with toasted slivered almonds and a sprinkle of crumb topping. Pureed avocado keeps every bite moist while adding a subtle, buttery richness.

A delicious little cake recipe we got from our Cozumel cruise. Best served warm.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Herbed beer bread with Parmesan, Italian herbs, and a cornmeal-dusted crust. No yeast, no kneading, just self-rising flour and a bottle of beer for a crusty loaf.