124 rice cake recipes

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

These low-fat and delicious snacks are perfect for the kids lunches!

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Bob's sour cream biscuits use only self-rising flour, sour cream, oil and baking soda for tender, tangy 4-ingredient biscuits with a tall rise and golden tops.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.