Does anyone have any cake or pudding recipes that use rice flour?

My daughter is on a 2 wk wheat exclusion diet, and I am at a loss as to what to give her. She has some problems with chewing, so a lot of the shop-bought wheat free alternatives are proving too heavy for her.





I am also a terrible cook.Does anyone have any cake or pudding recipes that use rice flour?
If you seriously want some help with this exclusion diet and tried and true recipes, join the gluten free yahoo group http://health.groups.yahoo.com/group/GFC鈥?/a> You will find support, recipes, lots of experience from people of all walks of life who have to be gluten free for life.Does anyone have any cake or pudding recipes that use rice flour?
rice flour cake





1/2 cup butter, softened


1/2 cup unbleached cane sugar


2 eggs


2 teaspoons gluten-free vanilla extract


1 1/4 cups rice flour


1 teaspoon baking powder


Directions


1Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside.


2Cream the butter with the sugar until well blended.


3Add eggs and vanilla, beating with a wire whisk.


4Add flour and baking powder and continue to beat until well mixed.


5Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Raspberry ricotta cake:





Sponge:


225g blanched hazelnuts


4 medium eggs,separatedd


150g golden caster sugar


1tsp baking powder, sifted.





Ricotta cream:


3 tbsp seedless raspberry jam


2 x 250g tubs of ricotta, drained of any liquid





To make the ricotta cream,whizz the jam in a food processor until smooth, then add the ricotta and whizz again (if you do this by hand the ricotta will remain grainy). Transfer to a bowl, cover and chill for several hours, during which time it will firm up a little.





Pre heat oven to 200 degrees (180 fan oven) gas mark 6 and butter two 20cm cake tins with removable base. Grind the hazelnuts to powder in a coffee grinder (if you don't have one buy ready ground hazelnuts). Whisk the egg whites in a bowl until forming stiff peaks. In a separate bowl whisk together the egg yolks and sugar until pale and creamy. Fold the egg whites into the yolk and sugar mixture in three goes, then fold in the ground hazelnuts and baking powder.


Divide the mixture evenly between the two prepared tins and bake them for approx 20 mins until the sponge has begun to shrink from the sides of the tin. Run a knife around the edge and leave in the tin to cool.





Once cool, spread half of the ricotta cream over one sponge, then place the other sponge on top. Spread the remaining ricotta cream over the top.





Decorate with fresh raspberrys and a dusting of icing sugar.
Easy Peanut Buttet Cookies (Needs No Flour At All)





Ingredients:





1 cup Peanut Butter (creamy style)


1 cup sugar


one egg


1 teaspoon vanilla extract


1/2 cup additional sugar-set aside in a saucer





Directions:





1. Preheat oven to 300 degrees.





2. Combine all but additional sugar in a large bowl and mix well.





3. Roll mixture into walnut-sized balls and place on pre-greased cookie sheet. (Make sure that you space them out a little because they will spread a little bit as they cook)





4. Dip a fork into the extra sugar and make a criss-cross design over each cookie.





5. Bake in the middle of the oven for 8-12 min.





Note: Allow them to set a few minutes to cool before you attempt to scoop em up. They tend to break apart very easily when they first come out of the oven.








Serves: yields: 2-3 dozen cookies





Preparation time: about 15 minutes
This recipe is an old family favourite and comes out delicious every time.I really hope it works for you as well as it did for me.


(I used a Flake Chocolate Bar, but anyone is fine.)





1 stick butter


1/2 cup sugar


6 eggs


1 pinch salt


the grated peel of 1/2 lemon


1 cup ground hazelnuts


1 tsp cinnamon


3/4 cup rice flour


1 tsp baking powder


3.5 oz chocolate bar, crumbled





Separate eggs %26amp; set aside yolks. Whip egg whites. Mix egg yolks with all other ingredients. Fold in egg whites.


Bake at 320掳F for 15 minutes. Then for another 60 minutes at 350掳F 鈥?400掳F. Remove from oven and let cool.