• 1 cup Chef DeVere brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 4 tsp sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt


• 2 large eggs
• scant 1 cup buttermilk ( or other milk, rice milk)
• 2 tbl light Olive oil


• Additional oil for griddle or skillet

1. Mix all dry ingredients in medium bowl.
2. Put wet ingredients in a 2 cup measuring cup and stir to break egg and blend.
3. Pour wet ingredients into the dry and stir vigorously with a wooden slotted spoon or a whisk until well blended.
4. Let batter sit until oiled griddle or skillet is hot.
5. Test one pancake with about1/4 cup batter. When bubbles appear, flip them over and cook until set.

Can put in a warm place to hold. Before serving, add toasted nuts and/or blueberries or sliced bananas.

This recipe was adapted from Carol Fenster’s Gluten Free 101.

• 1/4 cup (1/2 stick butter or margarine)
• 1/2 cup milk (cow, rice, or soy)
• 1 large egg
• zest of one orange


• 1 1/4 cups Chef DeVere brown rice flour
• 1/2 cup tapioca flour
• 2 tbl sugar
• 1 1/2 tsp cream of tartar
• 1 tsp xanthan gum
• 3/4 tsp baking soda
• 1/2 tsp salt


• 1/2 cup dried cranberries

1. Preheat oven to 425. Grease baking sheet or use silicone liner.
2. In food processor or mixer, blend butter, milk, egg and orange zest until well mixed. Add flours, and other dry ingredients. Process just until mixed. Add cranberries and pulse a few times to blend in the cranberries. Dough will be soft.
3. Transfer dough to prepared baking sheet, patting with very wet fingers into 8-inch circle, 3/4 inch thick. Bake for 15-18 minutes, until deeply browned.
4. Cut into 8 wedges and serve.

To eliminate egg, increase milk by 1/4 cup.

(Anne Barfield) Baked often at Chicken Paradise! www.chickenparadise.com

• 4 - 8 oz boneless, skinless chicken breasts
• Chef De-Vere’s Whole Grain Brown Rice Flour with Bran
• 1 cup of Chef De-Vere’s Toasted Whole Grain Brown Rice Crumbs with Bran
• 3/4 cup warm tap water
• 1/8 TSP salt
• 1/8 TSP ground black pepper
• 3 TBS grated parmesan cheese

1. Place 4 TBS of Whole Grain Brown Rice Flour in zip-lock bag for pre-dusting breasts (to shake).
2. Mix 5 TBS of Whole Grain Brown Rice Flour with water, salt, and pepper in a small dish until completely dissolved, making a batter for the breasts. Re-stir mix as you batter each breast.
3. Mix the Toasted Whole Grain Brown Rice Crumbs and the parmesan cheese in a small flat dish.
4. Pre-dust breasts in the zip-lock bag, then dip into batter mix, and roll in rice crumbs to coat both sides.
5. Pre-heat oven to 350 degrees, spray non-stick pan with olive oil pan spray. Place breasts on pan and spray again. Place into oven and bake for 25 to 30 minutes. Breasts will come out crunchy.

Add a little zest by placing a slice of mozzarella cheese on each breast a few minutes before taking out of the oven. Top with marinara sauce.

The basic recipe is going to lay the ground work for the following products:

• Fish
• Chicken
• Turkey
• Pork
• Beef
• Vegetables

• 1/2 cup each of the rice flour and crumbs
• Garlic powder (salt or other spices may be added if you prefer. Chef De-Vere does not usually add salt to his recipes.)
• 2 eggs (whites only)
• Kosher Dill long slices or hamburger sliced pickles

1. Place the egg whites in small bowl. Place rice crumbs in another small bowl. Put rice flour in plastic bag . Pre-coat each pickle with rice flour inside the plastic bag.
2. Carefully apply egg whites to both sides of the pickle. Place the pickle into the bowl of rice crumbs, moving it back and forth to ensure good coverage. Flip the pickle over and coat the other side.
3. Place the pickle on foil covered tray.

Make as many pickles as you like, just ensure that they don't touch each other on the tray. When all the pickles are on the tray, sprinkle them with a garlic powder (and salt, if you can).

Most people have heard of fried pickles, but now there is a healthier way to enjoy this treat. With these new rice products, you can create a crunchy and healthy snack using no oil at all!

They can easily be done in a toaster oven or in a conventional oven. Preheat the oven to 400 degrees and cover a tray with foil. Use cooking spray to coat the foil.

• 1 - 6 oz portion of Salmon filet
• 2 TBS tiny whole shrimp…sprinkle shrimp on top of filet
• 2 TBS sliced mushrooms…sprinkle mushrooms on top of filet
• ½ cup of basic sauce with goat cheese poured over filet, shrimp, and mushrooms
• Olive oil

1. Pre-heat oven to 450 degrees.
2. Prepare the salmon filets by coating each with a light coating of olive oil.
3. Place the filets in a shallow baking pan and place in the oven for 15 minutes.
4. While the filets are baking, prepare the sauce plus shrimp and mushroom topping.
5. Prepare ½ cup of Chef De-Vere's Basic Sauce Recipe adding 6 oz. of goat cheese in place of diced tomatoes.
6. Bring 2 cups of water to a boil in a small pan. Turn off heat once water begins to boil. Place shrimp in pan for 5 minutes.
7. Bring 2 cups of water to boil in another small pan. Turn off heat once water begins to boil. Place mushrooms in pan for 5 minutes.
8. Drain water from shrimps and mushrooms.
9. Remove salmon filets from oven, place on plates. Top with sauce, then with shrimp and mushrooms.

This recipe can be prepared a day in advance, covered with foil, refrigerated, baked or microwave the next day.

Chef De-Vere likes to watch the grocery ads for Salmon Filets on sale, prepares it ahead, and freezes for future use.

• 3 level TBS of Chef De-Vere's Whole Grain Brown Rice Flour with Bran
• 1 - 14 ½ oz. can fat free chicken, beef, or vegetable stock

1. Pour ingredients into a two (2) quart saucepan.
2. Heat over medium heat. Stirring until thickened.

Approximately 4 – 4 oz. servings.

• 3 level TBS of Chef De-Vere's Whole Grain Brown Rice Flour with Bran
• 14 ½ oz. of water
• 4 cubes of Wyler's beef or chicken cubes

1. Start by heating the water in the (2) quart saucepan.
2. Dissolve the cubes then add the rice flour.
3. Heat over medium heat. Stir until thickened.

Approximately 4 – 4 oz. servings.

• 4 level TBS of Chef De-Vere's Whole Grain Brown Rice Flour with Bran
• 1 - 14 ½ oz. can fat free chicken, beef, or vegetable stock
• 1 - 14 ½ oz. can peeled or diced tomatoes in juice with basil, garlic, and oregano

1. Pour ingredients into a two (2) quart saucepan.
2. Heat over medium heat. Stirring until thickened.

Approximately 4 – 4 oz. servings.

General suggested uses: pour over fish, pork, beef, or chicken to bake

Variations:
To the above sauce recipe, we added 6 oz. goat cheese in place of diced tomatoes, and it added a delightful flavor to the recipe. There are pre-spiced goat cheeses also available.

• 3 level TBS of Chef De-Vere's Whole Grain Brown Rice Flour with Bran
• 1 - 14 ½ oz. can fat-free chicken, beef, or vegetable stock
• 3 level TBS of Butter Buds
• 5 level TBS extra rich powdered non-dairy creamer (i.e. coffee creamer)

1. Pour ingredients into a two (2) quart saucepan.
2. Heat over medium heat. Stir until thickened.

Approximately 4 – 4 oz. servings.

Variations:
The cream sauce can be used for all type of cream soups, chicken-a-la-king, over rice, noodles, and biscuits.
You can also add 6 oz. of your favorite cheese to make sauce for asparagus, potatoes, etc.

• 4 level TBS of Chef De-Vere's Whole Grain Brown Rice Flour with Bran
• 1 14 ½ oz. can fat free chicken, beef, or vegetable stock
• 1 15 oz. can (or equivalent) of any of the following beans: navy, great northern, pinto,red kidney, ranch style, or black eyed peas

1. Pour ingredients into a two (2) quart saucepan.
2. Heat over medium heat. Stirring until thickened.

Basic recipe yields Approximately 4 – 8 oz. servings.

If you desire a Thicker soup, add 1 TBS of Chef De-Vere Brown Rice Flour with Bran continuing to heat and stir.

For additional variety, add 10 ozs, of cooked, diced chicken, pork, turkey, or beef. This will yield approximately 4 – 10 oz. servings