gluten-free eats

I made up a batch of these without rice flour and it worked beautifully. I replaced the brown rice flour with oat flour, and for the white rice flour I used cassava flour. Since I already had the cassava flour out, I went ahead and used it in place of the tapioca starch too, since they're from the same root. My guess is that if you don't have cassava flour, you could replace the 1/4 cup of white rice flour with the same amount of tapioca. I measure by weight rather than volume, so that's how I made my replacements. If you measure by volume you may have slightly different results.

So my rice-free version looks like this:

150 grams coarsely chopped rolled oats (1 1/2 cups)
95 grams oat flour (~1 cup)
65 grams cassava flour (~1/2 cup)
150 grams granulated sugar (3/4 cup)
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon baking powder
1 large egg
110 grams neutral vegetable oil (1/2 cup minus two teaspoons) (I used avocado)
1 tablespoon honey or maple syrup (I used honey)
1 teaspoon vanilla extract