2 cups rice flour
5 tsps baking powder
1/8 tsp salt
2 cups water
1 Tbs honey
3 Tbs sesame oil

Sift together flour, baking powder and salt. Blend water, honey and oil. Stir into flour mixture. Oil waffle iron well and bake.

recipe courtesy Richard Hittleman

1¾ cups rice flour
¼ tsp salt
1½ tsp baking powder
½ cup sugar

Put the rice powder into a food processor. Add 1 cup water and blend until well mixed. Scrape down sides and mix for 3 to 4 minutes until smooth and satiny. Add the salt, baking powder and sugar. Pour batter into two six-muffin pans filling each mould only half full. Steam one pan at a time over rapidly boiling water for about 15 minutes (test with toothpick) As soon as you remove a pan, place it in cold water. This will loosen the muffins.

http://allrecipes.com/advice/coll/all/articles/145P1.asp

The BIG difference you need to note is the variety of rice that you use for what task. Flour made from any long-grain rice is suited to breading, sauces, and use as a thickener; it is not good for baking (brownies excepted) since it yields a wet, soggy product with a large crumb. Both medium- and short-grain rice flours are multipurpose and can be used as thickeners and in baked goods, where they give a sandy, dry crumb. The problem with buying rice flour is that you don't know what type of rice they use, so make your own at home.

For 1 cup rice flour, grind a scant 3/4 cup (3/4 c. minus 1 T.) short-grain rice or 3/4 cup long-grain rice.

An interesting use for rice flour: If you want to make really crunchy cookies, you can substitute part of the wheat flour for rice flour.

-Grainlady

Chinese Almond Cookies
(source: The Splendid Grain by Rebecca Wood)

Makes 24

5 T. unsalted butter
1/2 c. Sucanat or packed light brown sugar
1 large egg
1/2 t. almond extract
1-1/2 c. brown rice flour
1/4 t. sea salt
18 blanched almonds
1 large egg yolk

Preheat the oven to 350°F. Grease a cookie sheet (or line with parchment paper) and set aside.

Cream the butter and Sucanat in a mixing bowl until light and fluffy. Mix in the egg and almond extract. Stir in the flour and salt until well mixed. (The dough may be baked immediately or refrigerated, tightly covered, for up to 5 days.)

Roll the dough into walnut-size balls. Place 2-inches apart on the cookie sheet. Flatten with your fingertips. Press in almond half into the center of each cookie. Bake for about 12 minutes, or until lightly golden. Cool on wire racks. (May be stored in an airtight container for up to 1 week.)