What Can I do with Rice Flour?

Rice flour is a form of flour made from finely milled rice.

Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. The flour is mixed with flours of wheat, millet, and other cereals to make manni, a kind of baby food. Sometimes cut dried fruits or dried vegetables are added for flavour and more nutrients. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant.

Rice flour from short and medium grained rice may be used for baking and confectionary. Rice does not contain gluten, the protein giving wheat baked goods their characteristic airiness. As a result, 100% rice flour bread products have a much different consistency than wheat flour products. Since gluten is often a source of allergy problems, rice flour-based products are an important substitute. Rice flour may be used in noodle products such as vermicelli.

Good Luck!

Rice Flour Bread

Ingredients and Directions

Yield: 14 servings

2 teaspoons granulated sugar

1/2 cup warm water

1 package active dry yeast

1 1/4 cups water

1/4 cup vegetable shortening

1 cup brown rice flour

2 cups white rice flour

1/4 cup granulated sugar

4 teaspoons xanthan gum or 1 tablespoon dry pectin

2/3 cup non−instant dry milk or 1/3 cup soy powder

1 1/2 teaspoons salt

2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2−cup bowl. Sprinkle on yeast. Set aside for 10

minutes or until froth nearly reaches top.

Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.

Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix.

Blend well. Add eggs.

Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough

into greased, small bread pans 3/4 full or into cans for round breads. Let rise again.

Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from

pans immediately, cool on rack.

NOTES: Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first

rising. For herb bread, add 2 tablespoons fennel seeds or dried herbs of choice to dry flour.

http://www.bigoven.com/rice+flower_recipes

http://www.grouprecipes.com/s/rice-flour/recipe/1/...

http://www.recipesource.com/misc/nutrition/basic-r...

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