BellaOnline Forums Food and Wine Healthy Foods Rice Flour

I have a pound of rice flour i would like to use, but i don't have any recipes. Any suggestions?

I wish I have two pounds of that and another gluten free flour too that I cannot use up. I tried one or two recipes and they were so horribly disappointing that I haven't tried since. I just put up with the pain instead....

The one thing I can say is that rice flour is the single best thickening agent ever for sauces and soups.

I found this site with tips on using rice flour in recipes. Hope it helps.

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Rice flour is best when mixed. This recipe is a general baking mix, but I have used it to coat chicken pieces in. Once you have mixed these flours together, you can use it as regular flour in any recipe.

makes 2 cups
1 cup rice flour

1/2-3/4 cup potato starch

1/4 cup tapioca starch/flour

Thank you!

I came across one reference to rice flour that said it makes a good substitute for cake flour in cake recipes if you use it with a little corn starch, about 1 Tbs corn starch to a scant cup of rice flour. I thought i might try a regular cake recipe with the rice flour and see what happens. Or maybe half and half with white flour.

Satin&Lace, I know rice flour doesn't have gluten in it, so i would not think it would make a good bread flour at all, unless possibly used in small portion and mixed with some kind of gluten flour, like white or wheat or bread flour or spelt. Rye also does not have gluten, which is why rye and a lot of other German and Russian breads are so dense.

This one looks easy, and it looks also like we could leave out the nuts and raisins and make it like a sugar cookie or Springerle for a Christmas cookie. I found it at:BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

CAKE

Here is a link to a rice flour cake recipe that got excellent reviews. It does call for xanthan gum... i don't know where to get that... but if you read the reviews also you'll see how people varied the recipe, and one person didn't use the xanthan gum and it turned out great.

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Well, has anyone tried any of the rice flour recipes yet? What results did you get?

Holly - Xanthan gum can be found at almost every online GF store. I normally use the Gluten Free Mall when I order. Xanthan Gum helps with rising of a baked item. I used the flour recipe I posted last year to make my daughter cookies, I just mixed them together, and then if a recipe called for 2 cups of flour, I just used 2 cups of that. I purchased the Xanthan gum this year, because the cookies were kind of flat, but they tasted good.

I made the cake without the xanthan gum, and it rose like a souffle!!! No problem with it rising... if anything it was better, though part of it is extra sifting, how much you beat the eggs, the right moisture, etc. It got so high in fact (it rose at least 3 times as high as the batter when i put it in) that I was afraid it would collapse so i baked it longer than i should have and it came out terribly dry, unfortunately.

The other thing that was disappointing about my cake is the texture. The rice flour i used seemed very fine to the touch... like cornstarch. But i tasted the batter and later the cake and both seemed gritty.

All in all it was a disappointing experience. I do not have wheat intolerance so i will probably go back to wheat for most cakes, but i would like to find a good recipe to serve my friends who don't eat wheat. For non wheat yeast breads i use spelt, which works very well and you don't even have to tweak recipes.

I can't say i'm impressed with the rice flour so far. Any tips?