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Baking With Sweet White Rice Flour
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Does anyone use sweet white rice flour in baked goods? What are the advantages of it, does it improve the texture?

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I've heard to use it judiciously since it can make things gummy. I did use one mix containing it; can't remember what it was, though.

I use it for rouxs.

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Usually used in small quantities in combination with other gluten free flour mixtures, not by itself.  It is the same type of rice that is used in sushi, so it is sticky when cooked.  But that would mean the use of less gums, so it's a trade off. 

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