Crepes made with rice flour

 Yet another tasty foray into rice flour, this time in the form of crepes.
I find that crepes are a quick and easy breakfast and this recipe can easily be used for sweet and savory crepes.  
For this recipe 1/2 cup of rice flour,

1/2 cup of half in half, one egg, 1/8 tsp of salt
and one tablespoon of butter is used. I halve the ingredients from the recipe link but still use the full amount of butter.
Then I mix everything together, the butter is melted in the same pan that I cook the crepes in.
To cook the crepes use a 1/4 cup to measure the batter and cook on each side for 30 seconds. This usually makes about 5 crepes

After cooking the crepes I use the same pan to make the filling.  Leftovers, such as stir fires, are always good for crepe fillings. Shallots, spinach, olives, and goat cheese are pictured to the left.
If you like sweet crepes it's all about the Nutella and almonds, just be careful not overfill the crepe or all your filling will ooze out.

Gluten Free Brownies

I don’t really need to be eating gluten free but I bought some rice flour for another recipe and had some left over so I decided to attempt to make gluten free brownies.

This recipe is based off of the Stowe Brownie recipe from Entertaining for a Veggie Planet by Didi Emmons. Who is one of my favorite cookbooks writers.

I selected this recipe because I have made them before with regular flour with great success, it has few ingredients, and very little flour in it.

Vanilla extract, butter, sugar, 2 chocolate bars, rice flour, and eggs

I followed the recipe to some extent. Melted the butter and chocolate together, beat the eggs and sugar, and then stirred them together with the vanilla and flour. I opted not to add the additional water as suggested due to the rice flour absorption rate. 

Pre cooked brownie

After cooking for 20 minutes

The brownie turned out a lot denser than usual, a real fudgy consistency. The taste is still the same,  super tasty.

Super yummy !