20 Delicious Sweet Rice Flour Recipes for Every Occasion

Just when you thought rice flour was only for savory dishes, get ready to discover its sweet side! From fluffy mochi and tender dumplings to irresistible cookies and cakes, these 20 sweet rice flour recipes will transform your baking game. Whether you’re craving a quick treat or planning a special dessert, there’s something here for every sweet tooth and occasion. Let’s dive into these delicious creations!

Sweet Rice Flour Pancakes with Coconut Syrup

Sometimes you just need that perfect sweet breakfast that feels both comforting and a little special. Sweet rice flour pancakes with coconut syrup deliver exactly that—they’re naturally gluten-free with a delightfully chewy texture that pairs beautifully with the tropical sweetness of coconut. You’re going to love how simple these come together for a weekend treat or even a quick weekday indulgence.

Ingredients

– 1 cup sweet rice flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup milk
– 1 large egg
– 1 tbsp melted butter
– 1/2 cup coconut milk
– 1/4 cup maple syrup
– 2 tbsp shredded coconut
– 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 1 cup sweet rice flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. Make a well in the center of the dry ingredients and pour in 1 cup milk, 1 large egg, and 1 tbsp melted butter.
3. Whisk the wet and dry ingredients together until you have a smooth batter with no lumps.
4. Let the batter rest for 5 minutes to allow the rice flour to hydrate properly—this prevents grittiness in your final pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup portions of batter onto the hot skillet, leaving space between each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully using a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
9. While pancakes cook, combine 1/2 cup coconut milk, 1/4 cup maple syrup, and 2 tbsp shredded coconut in a small saucepan.
10. Bring the coconut syrup mixture to a gentle simmer over medium heat, stirring occasionally.
11. Reduce heat to low and cook for 3-4 minutes until the syrup slightly thickens.
12. Remove the syrup from heat and stir in 1 tsp vanilla extract.
13. Stack the cooked pancakes on plates and drizzle generously with the warm coconut syrup.

You’ll notice these pancakes have a wonderfully soft yet slightly chewy texture that’s unique to rice flour. The coconut syrup adds a tropical sweetness that makes them feel extra special—try serving them with fresh mango slices or toasted coconut flakes for an even more vibrant breakfast experience.

Gluten-Free Sweet Rice Flour Chocolate Cake

Wondering if gluten-free baking can actually taste amazing? This chocolate cake proves it can. You’ll love how simple it is to make and how rich it turns out.

Ingredients

– 2 cups sweet rice flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup hot water

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. Whisk together 2 cups sweet rice flour, 1 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
4. In a separate bowl, combine 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Slowly stir in 1 cup hot water until the batter is smooth.
7. Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing.

Keep this cake in mind when you need a gluten-free dessert that doesn’t compromise on flavor. The texture is wonderfully moist and fudgy, with deep chocolate notes that satisfy any craving. Try serving it warm with a scoop of vanilla ice cream for an extra special treat.

Sweet Rice Flour Mochi with Red Bean Filling

Nothing beats that satisfying chew of homemade mochi, especially when it’s hiding that sweet red bean center we all love. You’ll be amazed how simple it is to create these delightful treats in your own kitchen. Let’s dive right in and get those hands sticky!

Ingredients

• 1 cup sweet rice flour
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup sweet red bean paste
• 1/4 cup cornstarch

Instructions

1. Line an 8×8 inch baking pan with parchment paper and dust it evenly with 2 tablespoons of cornstarch.
2. Whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 3/4 cup water in a microwave-safe bowl until completely smooth.
3. Cover the bowl tightly with plastic wrap and microwave on high for 2 minutes.
4. Remove the bowl carefully using oven mitts and stir the mixture vigorously with a wet spatula.
5. Re-cover the bowl and microwave for another 1 minute until the dough becomes translucent and elastic.
6. Transfer the hot mochi dough to the prepared pan using the wet spatula to prevent sticking.
7. Dust your hands with the remaining cornstarch and press the mochi into an even 1/2-inch thick layer.
8. Let the mochi cool completely at room temperature for 30 minutes until firm to the touch.
9. Divide the sweet red bean paste into 12 equal portions and roll each into smooth balls.
10. Cut the cooled mochi into 12 equal squares using a sharp knife dusted with cornstarch.
11. Take one mochi square and gently stretch it into a 3-inch circle between your cornstarch-dusted fingers.
12. Place one red bean ball in the center of the stretched mochi circle.
13. Pinch the edges together firmly to seal the filling completely inside.
14. Roll the filled mochi between your palms to form a smooth ball, dusting with more cornstarch if sticky.
15. Repeat with remaining mochi squares and red bean paste.

Mochi’s magic lies in that incredible contrast between the soft, chewy exterior and the sweet, earthy bean center. Serve them slightly chilled for a refreshing treat, or try rolling them in toasted sesame seeds for extra crunch. These little gems stay perfectly soft for days when stored in an airtight container.

Sweet Rice Flour Banana Bread

You know those overripe bananas sitting on your counter? Yeah, those ones. You’ve been meaning to use them for days, and now they’re perfect for this sweet rice flour banana bread that’s naturally gluten-free and has the most incredible moist texture. It’s seriously the easiest way to turn those spotty bananas into something magical.

Ingredients

– 3 medium overripe bananas
– 2 cups sweet rice flour
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp baking soda
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Mash the 3 overripe bananas in a large bowl until smooth with only small lumps remaining.
3. Add the 2 cups sweet rice flour, 3/4 cup granulated sugar, 1/2 cup melted unsalted butter, 2 large eggs, 1 tsp baking soda, 1 tsp vanilla extract, and 1/2 tsp salt to the mashed bananas.
4. Mix all ingredients together until just combined, being careful not to overmix the batter.
5. Gently fold in the 1/2 cup chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into your prepared loaf pan and spread it evenly with a spatula.
7. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out completely clean.
8. Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack.
9. Allow the bread to cool completely on the wire rack before slicing.

Deliciously moist and slightly chewy from the sweet rice flour, this banana bread has an incredible tender crumb that pairs perfectly with the nutty walnut pieces. The flavor is sweet but not overwhelming, letting the natural banana taste really shine through. Try toasting slices and spreading them with almond butter for an extra special breakfast treat.

Sweet Rice Flour Donuts with Cinnamon Sugar

Oh my goodness, you have to try these sweet rice flour donuts with cinnamon sugar. They’re the perfect little treat when you’re craving something warm and cozy, and the best part is they come together so easily. Once you taste that crispy outside and soft, chewy inside, you’ll be hooked.

Ingredients

– 2 cups sweet rice flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 3/4 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 cup granulated sugar (for coating)
– 1 tbsp ground cinnamon
– 4 cups vegetable oil (for frying)

Instructions

1. In a large bowl, whisk together 2 cups sweet rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. In a separate bowl, whisk 3/4 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix. Tip: The dough will be sticky; that’s normal for rice flour donuts.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer.
5. While oil heats, mix 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl for coating.
6. Scoop 1 tablespoon of dough and roll into a ball between lightly oiled hands. Tip: Oil your hands to prevent sticking without adding extra flour.
7. Carefully drop 4-5 dough balls into the hot oil and fry for 2-3 minutes, flipping halfway, until golden brown.
8. Remove donuts with a slotted spoon and drain on a paper towel-lined plate for 30 seconds. Tip: Let excess oil drip off before coating to help the cinnamon sugar stick better.
9. While still warm, roll each donut in the cinnamon sugar mixture until fully coated.
10. Repeat with remaining dough, checking oil temperature stays at 350°F between batches.

Wow, these donuts are seriously addictive with their crisp cinnamon-sugar shell and delightfully chewy center. Try serving them warm with a drizzle of honey or alongside a cold glass of milk for the ultimate comfort snack—they disappear fast!

Sweet Rice Flour Crepes with Fresh Berries

You know those mornings when you want something special but don’t want to spend hours in the kitchen? These delicate sweet rice flour crepes come together in minutes and make any morning feel like a celebration. They’re naturally gluten-free and have the most wonderful chewy texture that pairs perfectly with fresh berries.

Ingredients

– 1 cup sweet rice flour
– 1 cup whole milk
– 2 large eggs
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1 cup mixed fresh berries
– 1 tablespoon powdered sugar

Instructions

1. Combine 1 cup sweet rice flour, 1 cup whole milk, 2 large eggs, 1 tablespoon granulated sugar, and 1/4 teaspoon salt in a medium bowl.
2. Whisk the batter vigorously for 2 minutes until completely smooth and free of lumps.
3. Let the batter rest at room temperature for 15 minutes to allow the rice flour to fully hydrate.
4. Melt 1 tablespoon unsalted butter in a 10-inch nonstick skillet over medium heat, swirling to coat the bottom evenly.
5. Pour 1/4 cup of batter into the center of the hot skillet, immediately tilting and swirling to create a thin, even layer.
6. Cook the crepe for 90 seconds until the edges begin to lift and the surface appears matte.
7. Flip the crepe using a thin spatula and cook for another 60 seconds until lightly golden spots appear.
8. Transfer the cooked crepe to a plate and repeat with remaining batter, adding remaining 1 tablespoon butter as needed.
9. Arrange 1/4 cup mixed fresh berries in the center of each warm crepe.
10. Fold the crepes into quarters and dust with 1 tablespoon powdered sugar using a fine-mesh sieve.

Zesty and delicate, these crepes have a wonderfully chewy texture that contrasts beautifully with the burst of fresh berries. Try stacking them with layers of Greek yogurt between each crepe for an elegant brunch presentation, or roll them up burrito-style for an easy grab-and-go breakfast.

Sweet Rice Flour Coconut Cookies

Oh my goodness, you have to try these sweet rice flour coconut cookies—they’re the perfect chewy, tropical treat that comes together so easily. Once you taste that coconut flavor with the subtle sweetness, you’ll be hooked. They’re gluten-free and just melt in your mouth.

Ingredients

– 1 1/2 cups sweet rice flour
– 1 cup shredded sweetened coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup coconut milk
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups sweet rice flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a separate large bowl, use an electric mixer to cream 1/2 cup granulated sugar with 1/4 cup softened unsalted butter on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
6. Stir in 1 cup shredded sweetened coconut and 1/4 cup coconut milk with a spatula until a soft dough forms. Tip: Don’t overmix—this keeps the cookies tender.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
8. Gently flatten each ball with the bottom of a glass or your palm to about 1/4-inch thickness. Tip: Lightly grease the glass to prevent sticking.
9. Bake for 12-15 minutes at 350°F until the edges are lightly golden. Tip: Check at 12 minutes—they firm up as they cool, so avoid overbaking for a chewy center.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty coconut flavor shines through in every bite, with a delightfully chewy texture that’s not too crumbly. Try serving them warm with a drizzle of melted chocolate or alongside a scoop of vanilla ice cream for an extra-indulgent treat.

Sweet Rice Flour Pumpkin Muffins

Unexpectedly, you’ve found the perfect fall treat that’s both cozy and gluten-free. These sweet rice flour pumpkin muffins are tender, lightly spiced, and so simple to whip up—you’ll want to bake a batch every weekend.

Ingredients

– 1 ½ cups sweet rice flour
– 1 cup pumpkin puree
– ¾ cup granulated sugar
– 2 large eggs
– ½ cup vegetable oil
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups sweet rice flour, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt until fully combined.
3. In a separate bowl, mix 1 cup pumpkin puree, ¾ cup granulated sugar, 2 large eggs, and ½ cup vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain—overmixing can make the muffins dense.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Very moist and fluffy, these muffins have a delicate crumb and warm spice flavor that pairs wonderfully with a drizzle of honey or a smear of cream cheese for an extra-indulgent breakfast.

Sweet Rice Flour Sticky Rice Balls in Ginger Syrup

Ever find yourself craving something warm and comforting that feels like a hug in a bowl? These sweet rice flour sticky rice balls in ginger syrup are exactly that—chewy, sweet, and gently spiced. You’ll love how simple they are to make, and they’re perfect for cozy evenings or impressing friends with a homemade treat.

Ingredients

• 1 cup sweet rice flour
• 1/2 cup warm water
• 1/2 cup granulated sugar
• 4 cups water
• 3-inch piece fresh ginger, peeled and thinly sliced

Instructions

1. In a medium bowl, combine 1 cup sweet rice flour and 1/2 cup warm water.
2. Mix with a spoon until a shaggy dough forms, then knead by hand for 2 minutes until smooth and pliable.
3. Pinch off small pieces of dough and roll them into 1/2-inch balls between your palms.
4. Place the balls on a parchment-lined tray, ensuring they don’t touch to prevent sticking.
5. In a medium saucepan, combine 4 cups water, 1/2 cup granulated sugar, and the sliced ginger.
6. Bring the mixture to a boil over high heat, stirring until the sugar dissolves completely.
7. Reduce heat to medium and simmer for 10 minutes to infuse the ginger flavor.
8. Gently drop the rice balls into the simmering syrup, stirring lightly to avoid clumping.
9. Cook for 5-7 minutes, or until the balls float to the surface and look glossy.
10. Remove the pan from heat and let the balls sit in the syrup for 2 minutes to absorb more flavor.
11. Serve warm in bowls, spooning the syrup over the top.

Gently chewy and infused with warm ginger, these rice balls have a soft, pillowy texture that melts in your mouth. Try serving them with a sprinkle of toasted sesame seeds or a drizzle of coconut milk for extra richness—they’re fantastic as a dessert or even a sweet breakfast treat.

Sweet Rice Flour Blueberry Scones

Aren’t you tired of dense, dry scones? These sweet rice flour blueberry scones are about to change your breakfast game completely. They’re gluten-free, tender, and bursting with juicy berries in every single bite.

Ingredients

– 2 cups sweet rice flour
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter
– 2/3 cup heavy cream
– 1 large egg
– 1 tsp vanilla extract
– 1 cup fresh blueberries
– 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups sweet rice flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
3. Cut 1/2 cup cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 2/3 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract until fully combined.
5. Pour the wet ingredients into the flour mixture and stir gently until just combined—don’t overmix or your scones will be tough.
6. Gently fold in 1 cup fresh blueberries, being careful not to crush them.
7. Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle about 1-inch thick.
8. Use a sharp knife to cut the circle into 8 equal wedges.
9. Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of the scones with a little extra heavy cream and sprinkle with 1 tablespoon coarse sugar for a crunchy topping.
11. Bake for 18-22 minutes at 400°F until the edges are golden brown and the tops are lightly firm to the touch.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love how these scones have that perfect crumbly texture while staying wonderfully moist inside. The sweet rice flour gives them an almost cake-like tenderness that pairs beautifully with the pop of tart blueberries. Try splitting one warm and slathering it with lemon curd for an extra zing that complements the berries perfectly.

Sweet Rice Flour Churros with Chocolate Dip

Let’s be real—sometimes you just need something sweet, crispy, and downright comforting. These sweet rice flour churros are exactly that, with a tender inside, crunchy outside, and a rich chocolate dip that makes them impossible to resist. You’ll love how simple they are to whip up for a cozy treat.

Ingredients

– 1 cup sweet rice flour
– 1 cup water
– 2 tbsp unsalted butter
– 1/4 cup granulated sugar
– 1/2 tsp salt
– 1 large egg
– 1/2 cup vegetable oil
– 1/2 cup heavy cream
– 4 oz semi-sweet chocolate chips

Instructions

1. Combine 1 cup water, 2 tbsp unsalted butter, 1/4 cup granulated sugar, and 1/2 tsp salt in a medium saucepan.
2. Heat the mixture over medium heat until it reaches a gentle boil, stirring occasionally.
3. Remove the saucepan from heat and immediately stir in 1 cup sweet rice flour until a smooth dough forms. Tip: Work quickly to prevent lumps.
4. Let the dough cool for 5 minutes until it’s warm but not hot to the touch.
5. Crack 1 large egg into the dough and mix vigorously until fully incorporated and the texture is glossy.
6. Spoon the dough into a piping bag fitted with a large star tip.
7. Heat 1/2 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F.
8. Pipe 4-inch strips of dough directly into the hot oil, cutting with kitchen scissors. Tip: Fry in batches to avoid crowding the pan.
9. Fry the churros for 2–3 minutes per side until golden brown and crisp.
10. Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
11. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer.
12. Pour the hot cream over 4 oz semi-sweet chocolate chips in a heatproof bowl.
13. Let the mixture sit for 1 minute, then whisk until smooth and glossy. Tip: If the chocolate isn’t fully melted, place the bowl over a pot of simmering water and stir gently.
14. Serve the warm churros with the chocolate dip on the side.

Now that you’ve made them, notice how the churros have a delicate crunch that gives way to a soft, chewy center. The chocolate dip is velvety and not too sweet, making each bite perfectly balanced. Try serving them with a sprinkle of cinnamon sugar or alongside a scoop of vanilla ice cream for an extra-indulgent twist.

Sweet Rice Flour Almond Butter Cookies

Now, if you’re craving something sweet but want to keep things simple and gluten-free, these sweet rice flour almond butter cookies are your new best friend. They come together in one bowl and deliver a chewy, nutty treat that’s perfect with your afternoon coffee or as a quick snack.

Ingredients

– 1 cup creamy almond butter
– ¾ cup sweet rice flour
– ½ cup coconut sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ tsp baking soda
– ¼ tsp salt
– ¼ cup chopped almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup creamy almond butter, ¾ cup sweet rice flour, ½ cup coconut sugar, 1 large egg, 1 tsp vanilla extract, ½ tsp baking soda, and ¼ tsp salt.
3. Mix with a spatula until a thick, uniform dough forms—this usually takes about 2 minutes.
4. Fold in ¼ cup chopped almonds until evenly distributed.
5. Scoop 1-tablespoon portions of dough and roll them into balls.
6. Place the dough balls 2 inches apart on the prepared baking sheet.
7. Gently flatten each ball with the back of a fork to create a crisscross pattern.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
9. Let the cookies cool on the baking sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely.

Let these cookies cool fully for the best chewy texture—they firm up as they sit. The almond butter gives them a rich, toasty flavor, while the sweet rice flour keeps them tender. Try crumbling one over vanilla ice cream or dunking it in a cold glass of milk for an extra treat.

Sweet Rice Flour Cinnamon Rolls

Haven’t you been craving something warm, sweet, and perfect for a cozy morning? These sweet rice flour cinnamon rolls are surprisingly easy to make and deliver that soft, pillowy texture you love. They’re naturally gluten-free and have the most amazing cinnamon-sugar filling that melts in your mouth.

Ingredients

– 3 cups sweet rice flour
– 1/4 cup granulated sugar
– 1 tbsp active dry yeast
– 1 cup warm milk (110°F)
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp salt
– 1/2 cup brown sugar
– 2 tbsp ground cinnamon
– 2 tbsp unsalted butter, softened
– 1 cup powdered sugar
– 2 tbsp milk

Instructions

1. Combine 1 cup warm milk (110°F) with 1 tbsp active dry yeast and 1 tsp granulated sugar in a large bowl, then let sit for 5 minutes until foamy.
2. Add 3 cups sweet rice flour, remaining granulated sugar, 1/4 cup melted butter, 1 large egg, and 1 tsp salt to the yeast mixture.
3. Mix on low speed with a dough hook for 3 minutes until a sticky dough forms. Tip: Sweet rice flour dough will be stickier than traditional dough – this is normal.
4. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
5. While dough rises, mix 1/2 cup brown sugar with 2 tbsp ground cinnamon in a small bowl.
6. Turn the risen dough onto a surface lightly dusted with sweet rice flour.
7. Roll the dough into a 12×16 inch rectangle using a rolling pin.
8. Spread 2 tbsp softened butter evenly over the entire surface of the dough.
9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
10. Starting from the long edge, tightly roll the dough into a log shape.
11. Cut the log into 12 equal pieces using a sharp knife or dental floss. Tip: Use unflavored dental floss to slice cleanly without squishing the rolls.
12. Place the rolls cut-side up in a greased 9×13 inch baking pan.
13. Cover the pan with a clean kitchen towel and let rise for 30 minutes until puffy.
14. Preheat your oven to 350°F while the rolls complete their second rise.
15. Bake the rolls for 20-25 minutes until golden brown on top. Tip: Check for doneness by tapping the top – it should sound hollow when fully baked.
16. While rolls bake, whisk 1 cup powdered sugar with 2 tbsp milk until smooth to make the glaze.
17. Remove rolls from oven and let cool in the pan for 5 minutes.
18. Drizzle the powdered sugar glaze over the warm rolls.

They turn out incredibly soft and chewy with that signature cinnamon swirl throughout every bite. Try serving them warm with a scoop of vanilla ice cream for an extra special treat, or enjoy them as the perfect companion to your morning coffee.

Sweet Rice Flour Matcha Green Tea Cake

Nothing beats the earthy, slightly bitter flavor of matcha paired with the delicate sweetness of rice flour. You’ll love how this gluten-free cake comes together with simple pantry staples. It’s the perfect treat when you’re craving something light yet satisfying.

Ingredients

• 1 cup sweet rice flour
• 2 tbsp matcha green tea powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together 1 cup sweet rice flour, 2 tbsp matcha powder, 3/4 cup sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
3. In a separate bowl, beat 2 eggs until frothy, about 1 minute.
4. Add 1/2 cup milk, 1/4 cup oil, and 1 tsp vanilla to the eggs and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
6. Tip: Scrape the bowl edges with a spatula to incorporate all flour pockets.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
11. Tip: For easier removal, run a knife around the edges while the cake is still warm.
12. Allow the cake to cool completely before slicing.

Gorgeously moist with a tender crumb, this cake has a subtle grassy sweetness that pairs beautifully with fresh berries. Serve it lightly dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch. It’s fantastic with afternoon tea or as a not-too-sweet dessert.

Sweet Rice Flour Apple Fritters

Craving something warm and cozy that fills your kitchen with the most amazing cinnamon-apple aroma? These sweet rice flour apple fritters are your new go-to fall treat—they come together quickly and deliver that perfect crispy-on-the-outside, tender-on-the-inside bite you love. You’ll be amazed how simple they are to whip up for a quick snack or dessert.

Ingredients

– 1 cup sweet rice flour
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1 large egg
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 2 medium apples, peeled and diced
– 2 cups vegetable oil, for frying
– 1/4 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt until fully combined.
2. Crack 1 large egg into the dry ingredients, then pour in 1/2 cup whole milk and 1 tsp vanilla extract.
3. Whisk the batter just until smooth and no dry streaks remain—do not overmix to keep the fritters tender.
4. Fold 2 medium peeled and diced apples into the batter until evenly distributed.
5. Pour 2 cups vegetable oil into a heavy-bottomed pot or Dutch oven, attaching a deep-fry thermometer to the side.
6. Heat the oil over medium heat until the thermometer reads 350°F.
7. Use two spoons to drop heaping tablespoon-sized portions of batter carefully into the hot oil, frying 3-4 fritters at a time to avoid crowding.
8. Fry each batch for 2-3 minutes, flipping halfway, until the fritters are golden brown and float to the surface.
9. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
10. Repeat steps 7-9 with the remaining batter, checking that the oil temperature returns to 350°F between batches.
11. Dust the warm fritters generously with 1/4 cup powdered sugar using a fine-mesh sieve.
Nothing beats biting into these fritters while they’re still warm—the rice flour gives them a delightfully chewy texture that pairs perfectly with the soft, sweet apple chunks. For an extra treat, try serving them with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Sweet Rice Flour Pineapple Upside-Down Cake

Picture this: you’re craving something sweet but want to skip the gluten. This pineapple upside-down cake uses sweet rice flour for a delightfully chewy texture that’s hard to resist.

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 can (20 oz) pineapple slices
• 6 maraschino cherries
• 1 1/2 cups sweet rice flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Melt 1/2 cup unsalted butter in a 9-inch round cake pan by placing it in the preheating oven for 3-4 minutes.
3. Remove the pan from the oven and sprinkle 1 cup brown sugar evenly over the melted butter.
4. Arrange 6-8 pineapple slices from the can in a single layer over the brown sugar mixture.
5. Place one maraschino cherry in the center of each pineapple ring.
6. In a large mixing bowl, whisk together 1 1/2 cups sweet rice flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
7. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
8. Add 3/4 cup whole milk and 1 tsp vanilla extract to the beaten eggs, whisking until fully incorporated.
9. Pour the wet ingredients into the dry ingredients, stirring just until no flour streaks remain – don’t overmix.
10. Carefully spread the batter over the pineapple arrangement in the cake pan.
11. Bake at 350°F for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan on a wire rack for 15 minutes – this allows the caramel to set properly.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the cake pan and quickly flip both over together.
15. Gently lift the pan away to reveal the caramelized pineapple topping.

Enjoy that incredible chewy texture from the sweet rice flour, which pairs perfectly with the caramelized pineapple. The cake stays moist for days if covered, making it perfect for unexpected guests. Try serving it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Sweet Rice Flour Peanut Butter Bars

Ever find yourself craving something sweet but want to keep things simple? These sweet rice flour peanut butter bars are your new go-to. You’ll love how easy they are to make with just a few pantry staples.

Ingredients

– 1 cup sweet rice flour
– 1 cup creamy peanut butter
– 1/2 cup maple syrup
– 1/4 cup coconut oil
– 1 tsp vanilla extract
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, combine 1 cup sweet rice flour, 1 cup creamy peanut butter, 1/2 cup maple syrup, 1/4 cup coconut oil, 1 tsp vanilla extract, and 1/2 tsp salt.
3. Mix thoroughly until a uniform dough forms with no dry flour spots remaining.
4. Press the mixture firmly into your prepared pan using your hands or the bottom of a measuring cup.
5. Bake for 18-20 minutes until the edges are lightly golden brown and the center appears set.
6. Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing.
7. Cut into 16 even squares using a sharp knife for clean edges.

Once cooled, these bars develop a wonderfully chewy texture that pairs perfectly with the rich peanut butter flavor. They’re fantastic with a glass of cold milk or crumbled over vanilla ice cream for an easy dessert upgrade.

Sweet Rice Flour Lemon Poppy Seed Muffins

Haven’t you been craving something that’s both comforting and a little bit special? These sweet rice flour lemon poppy seed muffins are your answer. They’re gluten-free, wonderfully moist, and have the perfect balance of bright citrus and nutty crunch.

Ingredients

– 2 cups sweet rice flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 3/4 cup whole milk
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 2 tbsp poppy seeds

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the sweet rice flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. In a separate medium bowl, whisk the eggs until they’re pale and frothy, about 1 minute.
4. Slowly pour the melted butter into the eggs while continuously whisking to prevent the eggs from cooking.
5. Add the milk, lemon juice, and lemon zest to the egg mixture, whisking until smooth.
6. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined—don’t overmix.
7. Gently fold in the poppy seeds until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

So tender they practically melt in your mouth, these muffins have a delightful chew from the rice flour and bursts of bright lemon. Serve them warm with a dollop of lemon curd or enjoy them as your morning pick-me-up with a cup of tea.

Sweet Rice Flour Carrot Cake with Cream Cheese Frosting

Just when you thought carrot cake couldn’t get any better, this sweet rice flour version comes along. You’re going to love how moist and tender this gluten-free twist turns out, and that cream cheese frosting is absolutely dreamy.

Ingredients

• 2 cups sweet rice flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups grated carrots
• 8 oz cream cheese
• 1/4 cup unsalted butter
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups sweet rice flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a medium bowl.
3. Beat 3 large eggs and 1 cup granulated sugar in a separate bowl until pale and fluffy, about 2 minutes.
4. Slowly drizzle in 1/2 cup vegetable oil while continuing to beat the egg mixture.
5. Mix in 1 tsp vanilla extract until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture until just combined.
7. Fold in 2 cups grated carrots until evenly distributed throughout the batter.
8. Pour the batter into your prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Beat 8 oz cream cheese and 1/4 cup unsalted butter together until smooth and creamy.
12. Gradually add 2 cups powdered sugar, beating until the frosting is light and fluffy.
13. Mix in 1 tsp vanilla extract until fully incorporated.
14. Spread the frosting evenly over the completely cooled cake.

Velvety soft with a delicate crumb, this cake has the perfect balance of sweet carrot flavor and warm cinnamon spice. The cream cheese frosting adds a tangy contrast that makes each bite irresistible. Try serving it with a sprinkle of toasted walnuts or alongside your morning coffee for an extra special treat.

Sweet Rice Flour Tiramisu

Ever had that craving for tiramisu but wanted something a little different? You’re in luck—this sweet rice flour version gives the classic dessert a fun, gluten-free twist. It’s surprisingly simple to whip up and just as dreamy as the original.

Ingredients

– 1 cup sweet rice flour
– 1/2 cup granulated sugar
– 3 large eggs
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1 cup strong brewed coffee, cooled
– 2 tbsp cocoa powder
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Separate 3 large eggs, placing the yolks in a medium bowl and the whites in a separate clean bowl.
2. Add 1/2 cup granulated sugar to the egg yolks and whisk vigorously until pale and thickened, about 2–3 minutes.
3. Whisk in 8 oz mascarpone cheese and 1 tsp vanilla extract until smooth and fully combined.
4. In another bowl, whip 1 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
5. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.
6. Clean the mixer beaters thoroughly, then whip the egg whites with 1/4 tsp salt on medium-high speed until soft peaks form, about 2–3 minutes.
7. Fold the whipped egg whites into the mascarpone-cream mixture until just incorporated.
8. Spread 1 cup sweet rice flour in a thin layer on a baking sheet and bake at 350°F for 8–10 minutes, until lightly toasted and fragrant.
9. Let the toasted rice flour cool completely, about 15 minutes.
10. Pour 1 cup cooled strong brewed coffee into a shallow dish.
11. Quickly dip ladyfinger-shaped portions of the mascarpone mixture into the coffee, ensuring they’re moist but not soggy.
12. Arrange a single layer of coffee-dipped portions in the bottom of an 8×8 inch dish.
13. Spread half of the remaining mascarpone mixture evenly over the layer.
14. Repeat with another layer of coffee-dipped portions and the remaining mascarpone mixture.
15. Sift 2 tbsp cocoa powder evenly over the top layer.
16. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Heavenly layers of creamy mascarpone and coffee-soaked rice flour create a dessert that’s both light and satisfying. The subtle chew from the rice flour adds a unique texture that’s fun to experience. Try serving it with a dusting of extra cocoa or a side of fresh berries for a bright contrast.

Summary

Versatile and delightful, these 20 sweet rice flour recipes offer something wonderful for every celebration and craving. We hope you find new favorites to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this article on Pinterest to save these delicious ideas for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.