Tuesday, 24 June 2014

Gluten-Free Baked Rice Cakes With Shallot Filling

I've been experimenting with a few gluten-free recipes. This is one of them.


1. 200gm of rice flour
2. 1/4 cup sunflower oil
3. 1/4 warm water
4. Sea-salt
5. Thinly sliced shallots (about 10)


1. In a large mixing bowl, mix the rice flour, sea-salt (it's up to you how tasty you want it to be), sunflower oil and warm water.

2. Knead until it is a smooth dough (it won't be as firm as wheat bread dough). If it's too soggy, add more rice flour.

3. Divide the whole dough into roughly 8 smaller balls.

4. Flatten it.

5. Take about a tablespoon of the shallots and place on flattened rice dough.

6. Fold the dough up and seal it.

7. Lightly flatten it.

8. Repeat the same procedure for the remaining dough.

9. Preheat oven to 200C.

10. Line a baking tray with baking paper.

11. Bake for about 1/2 hour or until light golden brown.

12. It will be crispy on the outside and moist and soft on the inside.

Bon appétit!


  1. Oh, those look and sound delicious! Did you like them? Gluten-free foods have a different texture. I had no idea until I gave up gluten and then went back to eat something and realized how sticky gluten is. Once you stop eating it, it seems kind of gross if you go back.

    1. We all loved them. I made a gluten-free pizza too. It was actually very nice! Will be sharing the recipe soon.

    2. A friend of mine loves the recipes on paleomom.com I think that's the website she follows. She writes lots of gluten-free cookbooks.

    3. Thanks! Will check it out.