Gluten-Free Rice Noodle Rolls

Mix rice flour, tapioca starch, and salt in a large mixing bowl. Then, add in warm water slowly and whisk until well combined. Using a pot with a spout, gradually add in hot water. Add a drizzle of oil and stir until well combined.

Prepare a deep pan with water, two 8-inch non-stick cake pans, and a bowl of ice water big enough to hold your cake pan.

Bring your pan with water to a rolling boil. Lightly brush cake pan with a layer of oil and let it float in the hot water.

Stir the batter and pour 1/4 cup batter into the cake pan. Tilt the pan slightly so all batter covers the whole cake pan. Cook the mixture over high heat for 3 minutes or until it turns translucent.

Remove lid slowly and carefully place the pan on an ice water bath to stop cooking. Meanwhile, work on the next layer while waiting.

To remove the rice noodles, use a spatula to loosen the side of the pan. Then, start rolling from top to the bottom into a log. Lift it up and cut into smaller pieces.

Serve with hoisin and chili sauce or pair it with some homemade stuffed vegetables for an enjoyable meal.