Recipes with Rice Flour
sarahsocal
6 years ago
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l pinkmountain
6 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 MoreLOOKING for: rice flour
Comments (7)For people who are interested in using rice flour, it is easy to make at home if you have a coffee/spice mill. The difference in performance and color between white and brown rice flour is small. The white is a shade whiter, smoother textured, and less flavored. White or brown rice flour may be used interchangeably in any recipe. The BIG difference you need to note is the variety of rice that you use for what task. Flour made from any long-grain rice is suited to breading, sauces, and use as a thickener; it is not good for baking (brownies excepted) since it yields a wet, soggy product with a large crumb. Both medium- and short-grain rice flours are multipurpose and can be used as thickeners and in baked goods, where they give a sandy, dry crumb. The problem with buying rice flour is that you don't know what type of rice they use, so make your own at home. For 1 cup rice flour, grind a scant 3/4 cup (3/4 c. minus 1 T.) short-grain rice or 3/4 cup long-grain rice. An interesting use for rice flour: If you want to make really crunchy cookies, you can substitute part of the wheat flour for rice flour. -Grainlady Chinese Almond Cookies (source: The Splendid Grain by Rebecca Wood) Makes 24 5 T. unsalted butter 1/2 c. Sucanat or packed light brown sugar 1 large egg 1/2 t. almond extract 1-1/2 c. brown rice flour 1/4 t. sea salt 18 blanched almonds 1 large egg yolk Preheat the oven to 350°F. Grease a cookie sheet (or line with parchment paper) and set aside. Cream the butter and Sucanat 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 in 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.)...See Morerecipe: recipe: rice, rice, rice
Comments (2)Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary....See More
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