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Baking With Sweet White Rice Flour

ricesweet flour gluten free

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Posted 20 April 2013 - 06:43 PM

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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Posted 20 April 2013 - 09:20 PM

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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Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!



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Posted 21 April 2013 - 12:07 PM

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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