Corn Flour vs Brown Rice Flour
bostonoak
10 years ago
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grainlady_ks
10 years agolast modified: 9 years agobostonoak
10 years agolast modified: 9 years agoRelated Discussions
?? Rice Flour
Comments (8)I'm sorry about my earlier post because these do contain some flour. But they are still really good. Rice Crackers 1 and 1/2 cups brown rice cooked in 3 cups water with salt to taste 1/2 cup semolina flour 1/2 cup flax seed 2 tablespoons natural (pale) sesame seed 2 tablespoons tamari Some water Mix rice in food processor with flour until it is mushed up. Add flax seed, sesame seed, tamari and enough water to make a thick paste/dough About 1/2 cup water. Cut a piece of parchment for a (preferably) rimless cookie sheet. Put a fist-sized ball of dough on parchment and cover parchment with plastic wrap. Roll out dough to very thin about 1/8". The dough must be rolled out on the parchment and rolled out using the plastic wrap. Remove plastic wrap and score with a pizza cutter into squares about 2" wide or so. Bake at 325 until golden brown - about 20-30 minutes. Remove from oven, cut apart with scissors, and flip over. The texture should be similar to fruit rollups. Return to oven for 10 minutes. Don't burn. Remove from oven and place on a rack or counter until all dough is cooked to this stage. When all dough has been cooked, return all crackers back to the oven and turn off the heat. The crackers should be on two cookie sheets now and may overlap some. Leave in the oven until crunchy /dry. Several hours or overnight. Store in airtight container. Notes: Wax paper will stick so use plastic wrap. Wheat flour does not taste good Use semolina or possibly cornmeal but I have not tried that. Quinoa would be my second choice after semolina. These are my adaptation of MaryÂs Gone Crackers....See MoreUses for rice flour?
Comments (4)First off, you can quickly make your own rice flour by milling rice in a coffee/spice mill (it's also a good way to "clean" the mill). Fresh is always best!!! When you purchase rice flour, you can't be sure how old it is, nor what variety of rice was used to make it. All rice flour is not created equal... -There's not much difference in performance and color between white and brown rice flour. White is a bit whiter, has a smoother texture, and a little less flavor. The difference in performance is between the rice varieties. -Flour made from any long-grain rice is best used for breading, sauces, and as a thickener - it's not the best choice for baking. -If you are going to bake with rice flour, use medium and short grain rice for the flour. Medium and short grain rice flour can be used as an all-purpose type of rice flour - both for things long-grain rice is used for, AND baking. -For one cup of rice flour, grind a scant 3/4 c. (3/4 c. minus 1 T.) short-grain rice or 3/4 c. long-grain rice. -You can replace part of the flour in cookies with rice flour if you want a really crispy cookie. -You'll find a lot of recipes using rice flour in gluten-free cookbooks, usually in combination with other gluten-free flours. -You can make a gluten-free sourdough starter by using rice flour. CHINEESE ALMOND COOKIES (Source: The Splendid Grain - by Rebecca Wood) (Note: the texture of this cookies is light and sandy/gritty from the rice flour.) 5 T. unsalted butter 1/2 c. Sucanat or packed light brown sugar 1 large egg + 1 large egg yolk 1/2 t. almond extrace 1-1/2 c. brown rice flour 1/4 t. sea salt 18 blanched almonds Preheat the oven to 350F. Grease a cookie sheet and set aside (note: I use parchment paper). Cream the butter and sugar in a mixing bowl until light and fluffy. Mix in the egg and almond extract. Stir in the flour and salt until well mixed. (The dough may be baked immediately or refrigerated, tightly covered, for up to 5 days.) Roll the dough into walnut-size balls. Place 2 inches apart on the cookie sheet. Flatten with your fingertips. Press an almond half into the center of each cookie. Bake for about 12 minutes, or until lightly golden. Cool on wire racks. (May be stored in an airtight container for up to 1 week.) LIZ DAVIS'S WHEAT-FREE PEANUT BUTTER COOKIES (Source: All-American Waves of Grain - by Barbara Grunese and Virginia Van Vynckt) 1/2 c. creamy peanut butter 1/2 c. vegetable shortening or unsalted butter 1/2 c. granulated sugar 1/2 c. packed light brown sugar 1 egg 3/4 c. brown rice flour (or soy flour) 1/2 c. potato STARCH (NOT potato flour) 1 t. baking soda 1/2 t. salt Preheat the oven to 325°F. Lightly spray a cookie sheet with nonstick cooking spray. With an electric mixer on medium speed, beat the peanut butter with the shortening until light and creamy. Add the sugars and beat until fluffy, about 2 minutes. Beat in the egg just until mixed. In a medium bowl, combine the brown rice flour, potato starch, baking powder, baking soda, and salt. Add to the sugar mixture and mix well. Roll the pieces of dough into 1-1/2-inch balls. Place on the prapared cookie sheet. Dip a fork in cold water and press the tines gently against the cookies to make a crisscross design and to flatten them slightly. Bake for about 18 minutes or until golden. Let cool briefly on the cookie sheet, then remove to a wire rack. Store in an airtight tin. These cookies freeze well. 128 calories, 7.5 g. fat, 2 g. saturated fat, 9 mg cholesterol, 0.5 g. dietary fiber, 123 mg. sodium -Grainlady...See MoreWhite Spelt flour as substitute for all purpose flour?
Comments (7)Thanks, Grainlady. Actually, I went ahead and experimented by sort of combining the above recipe and a recipe I found on line for spelt bread. I used a combination of King Arthur whole wheat flour and the white spelt flour, about half and half, partly because I had already made the biga with the whole wheat flour. Then, I used the following recipe, adjusting the spelt flour amounts and water amounts to try and have the correct total for each ingredient. I used the technique for making ciabatta, where I let it sit, turned the dough, let it sit, turned the dough, until I was ready to bake the bread. It ended up making 2 loaves, which I baked in loaf pans, instead of ciabatta style. Surprisingly, it turned out surprisingly well, considering at the last, I tried to make one loaf out of it, and when I saw the dough spilling out of the pan I realized I had to deflate it yet once again and put it into two loaf pans. Here's the other recipe I used. I used dark honey instead of brown sugar. It's from Versagrain.com. Spelt Flour Recipes Sweet and Hearty Spelt Bread Recipe To cook this Spelt bread recipe you will need a 9 x 5 inch loaf pan and patience. Unlike white bread this recipe for Spelt bread will take twice as long to leaven. From start to finish, it will take 2 - 3 hours. Ingredients (Makes 1 Loaf) 1 1/2 cups warm water (just barely hot to the touch) 1 package active dry yeast (1/4 ounce) 2 1/2 tablespoons brown sugar 1 tablespoon whole flaxseed (optional) 2 1/2 cups whole spelt flour 1 1/2 tablespoons butter, melted 2 1/2 tablespoons brown sugar 1/2 tablespoon salt 1 3/4 cups whole spelt flour 1 tablespoon butter, melted Directions In a large bowl, mix warm water, yeast, 2 1/2 tablespoons brown sugar, and 1 tablespoon of flaxseed (optional). Mix in 2 1/2 cups of spelt flour. Let set for 30 minutes, or until big and bubbly. Mix in 1 1/2 tablespoons melted butter, 2 1/2 tablespoons of brown sugar, and salt. Stir in 1 3/4 cups of spelt flour. Flour a flat surface and knead with spelt flour until it pulls away from the counter but is still sticky to touch. This may take an additional 1 to 2 cups of spelt flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (about 30 minutes). Punch down and place in greased 9 x 5 inch loaf pan. Allow to rise until dough has topped the pan by one inch. Depending on your yeast this will take between 1 - 2 hours. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 1 tablespoon of melted butter when done to prevent crust from getting hard. Cool completely. TIP: Place a loaf pan of the same size over the top of the loaf while baking to create a better crust. Substitutions and Additions Honey can be substituted for the brown sugar in this whole spelt bread recipe. Substitute white spelt flour, hard white wheat flour, or bread flour for the 2 1/2 cups of whole spelt flour to create an even lighter and fluffier loaf of whole grain bread. To give this recipe a crunch, consider adding walnuts. In this whole grain bread recipe we included the option for flaxseed because here at versagrain.com we are big proponents of incorporating flaxseed into your diet. Its high protein, fiber, and omega 3 fatty acids makes flaxseed a nutritional powerhouse your body can use to fight depression, cancer, and heart disease....See MoreCorn or FlourTortillas?
Comments (22)I use corn tortillas only when making enchiladas and flour for things like burritos. Jo, here are two tried and true enchilada recipes. Home Cookin Chapter: Recipes From Thibeault's Table =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Guacamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green chili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillo, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated....See Moregrainlady_ks
10 years agolast modified: 9 years agobostonoak
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