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10 Comments:
I use rice flour for a lot of my Gluten-free baking.
Brownie at 5:10PM on 11/01/08
I use it as sort of a nonstick component in my baskets when I'm letting bread rise. I also tested a gluten-free bread that had brown rice flour. You could probably substitute some rice flour for regular flour in bread recipes. haven't tried it myself, but I've subbed plenty of other non-wheat ingredients.
Also, some people will use rice flour when deep-frying things. I've never done that -- I don't deep fry much, but it's supposed to give a lighter, crispy texture.
dbcurrie at 5:13PM on 11/01/08
I use rice flour (brown, white, and sweet) rather than wheat flours, in gluten-free cooking. It can be tricky to use by itself, and I usually use a blend of some kind.
Why do you ask? are you looking to use it for something in particular?
GingerCM at 5:29PM on 11/01/08
We've used it as a replacement for wheat flour when making pasta (extruder machine), and the results are good. I wouldn't try it for loaves of bread however, since every such loaf I've tried has been ghastly (the absence of gluten makes the texture pasty and unpleasant).
mongoose at 5:55PM on 11/01/08
I use it when I make Scottish shortbread.
feriorrenna at 6:04PM on 11/01/08
It makes wonderful nutty pancakes.
ocarol at 6:48PM on 11/01/08
@GingerCM ... No particular reason. I had a large bag of rice flour in my pantry and I was not sure what to do with so. I thought I should ask the community before I pitch it.
sira73 at 9:48PM on 11/01/08
Thank you for all the comments and ideas. Since my husband does not eat anything white (including white rice), I will be throwing it out. I am not sure what else to do with it.
Thanks again to all!!!
sira73 at 9:50PM on 11/01/08
Hi - I have the same problem as you, sira73. I was thinking turnip cakes (there's a recipe on appetite for china) or maybe rice flour pancakes with some savory spices thrown in....hope this helps.
prunesaregood at 9:24PM on 12/06/08
I like dredging things in it that I will be sauteeing. It really does give a wonderfully thin crisp crust that can not be duplicated with wheat flour. My husband loves my crab cakes particularly because of that thin crispy crust that encloses that lovely crab filling.
dhorst at 9:43PM on 12/06/08