hello - I haven't posted here in about two years, but thought I should pass on tonight's experience. I had some rice flour lurking around and decided to add, oh, say, a quarter of a cup of it to my standard ABM pizza dough recipe. It never rose, just made a wet mess in the pan. I still am not sure what to do with the rice flour or even remember why I bought it....grrr. val
You use it as a separating agent, for instance when rolling pasta.
Or on your peel for pizza.
You don't use it in the dough, but underneath.
It has no gluten and will not stick.
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C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) " Strive for excellence in your life & reject being a doormat to others. = Serve God. "
Sprinkle it inside bannetons for easy dough release. It also makes the worlds lightest tempura batter.
Use it exclusively since I have Celiac Disease - can't have any wheat, barley, oat, rye. It's a challenge to use and mostly has to be used with a stabilizer like Xanthan Gum at 1 tesp. per cup. Doesn't come close to regular flour. Want a challenge! Try making bread with it!
If you use it with a stabilizer, it can make baked goods, like cakes, muffins unbelivably light. Most prefer the ones I make with the rice or combinations flours to wheat.
Also, it makes a great thicking agent 1/2 rice flour 1/2 potato starch for making the slurry.
Also good to coat home made french fries before deep frying.
Goes great with butter cookies for a sandy texture.
For some Chinese cake, rice flour is used with small amount of all purpose flour and baking powder. The result, after steamed but not baked, looks like a muffin.
Or you can replce some bread flour in the recipe using baking soda or podwer. The result is softer crumb.
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