I wanted to make a food-allergy friendly okonomiyaki that uses rice flour. It turned out quite chewy and much better than expected! You don't have to worry about consuming pesticides since this uses rice flour.Rice flour okonomiyaki goes well with the dashi soup stock and umeboshi.I recommend the umeboshi topping.As for the sauce, you can make a truly wheat-free okonomiyaki sauce by mixing oyster sauce, ketchup, and honey. Recipe by Ryo---ko

It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again.You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock is too cumbersome, use granulated dashi stock.)The batter separates easily, so mix it up well before pouring into the griddle.Don't scrub down the griddle too thoroughly after cooking. Simply wipe off the excess oil with paper towels, and wrap the griddle in newspaper. Recipe by Cooking S Papa

Most of the recipes for coloring rice for the face used egg yolk, so I came up with this recipe for my son who is allergic to eggs.If the flavor is bland, it may not be tasty enough, so I added a pinch of salt to the rice.Adjust the amount of salt to taste.Since I used just a small amount of kabocha pumpkin, I used a microwave to cook it.Add the nori seaweed and other facial features after the rice cools a bit. Recipe by Toromamachan

I made this pickup meal using leftover rice, and it was surprisingly delicious!These will be difficult to flip if the dough is too soft or too hard, so adjust the amount of rice according to the amount of egg. For 1 person. Recipe by Shuzuka

My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown.I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio

My son has allergies! And since I'm breastfeeding him, this limits what I can eat as well. But sometimes I want to enjoy bread, which I love. So I made this through trial and error. From having it fail to expand, to it expanding yet withering... I experienced a lot of failures.Please use confectionery rice flour, ones that are suited for cakes. It should be written on the package. That'll give you a nice, soft bread.Using rice flour only makes it too sticky, like mochi. Through trial and error I came up with a bread that I could be happy with. Recipe by Kuroneko3129

My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe.The flavor of the dashi stock really comes through, and the insides are creamy. I was finally able to create our ideal takoyaki bites!Make the dashi stock in advance and chill it well. A rich flavored dashi is the key to the flavor of the takoyaki.If you want to make the insides very creamy, use 150 g of cake flour.To make the outsides extra crispy, use a generous amount of oil.If you add cabbage and sakura shrimp it will become an okonomiyaki, so we just use these 4 ingredients for the filling. For 42 takoyaki - 2 to 3 servings. Recipe by Kichiri-monja

I came up with this recipe for my family with wheat allergies.The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace.The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough.You can also knead the dough in a bread machine. Recipe by Tatatatakachin!

I love Yatsuhashi so I wanted to make Yatsuhashi-style cookies.TL Note: Yatsuhashi is a famous confection from Kyoto. When baked, it has a texture similar to senbei (rice crackers). When just steamed, it's usually wrapped around sweet red bean paste. They are usually given as a souvenir.All you have to do is mix together the dough.These cookies have a great texture. You might even find them too crunchy if you spread them out too thinly. Recipe by Gakkoiburi

Rice flour is easier to digest than wheat flour, so I thought "Let's make dorayaki with rice flour!" Through a lot of trial and error with the ingredients as well as the method, I was able to come with this version. I tried beating the eggs, but this version is the easiest and very tasty. This is the most popular snack in our house.If you use an induction cooker or a hotplate, the pancakes with brown very evenly. If you are using a well worn non-stick frying pan, spread oil very thinly at the beginning. Wipe the oil well before cooking the pancakes. If the eggs are big and the batter seems loose, add 10 g of rice flour. For seven 7 cm diamater dorayaki. Recipe by Asamato

I had some delicious egg-coated rice. I wonder what it would taste like fried, so I tried frying it up. It resulted in okonomiyaki!Warm rice is easier to mix than cold. If you don't cook the front side until it is crispy, it will break apart when you flip it over, so please be careful. Recipe by MANATELIER

I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk.Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX