This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo firstname.lastname@example.org with numerous contributions by others.
contributed by JoAnne McCleeary
(adapted from Taste of Home Magazine)
I use only Bob's Red Mill Stone Ground White
Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only
one that I have been able to get decent results in adapting wheat recipes to
1 cup rice flour
3/4 cup white sugar
5 Tbsp baking cocoa, divided in half
4 tsp Rumford baking powder
1/4 tsp salt, Don't try this without the salt
1/2 cup milk
2 Tbsp vegetable oil
1-2 tsp vanilla extract
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional, but wonderful
In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and
the salt. Stir in the milk, oil and vanilla until smooth. Spread in an
ungreased 9-inch square baking pan. Combine brown sugar and the other half
of the cocoa and sprinkle this over the top of the batter in the cake pan.
Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40
minutes. Serve warm. Top with whipped cream or ice cream if desired.
Yield: 9 servings.
This one is impossible to tell that it's made from rice. I have served it to
company with great results.