Help
Ingredients is
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour
2 tbspns granulated sugar
2 teaspns baking powder
1/4 tspn salt
1 large egg
1/2 cup milk
2 tbspn veg. oil
I don't have the sweet rice flour. Anything else I can use?
Page 1 of 1
Is There A Substitute For Sweet Rice Flour
Trying to make pancakes
Rate Topic:
#2
twe0708 
- Advanced Community Member
-
- Group: Advanced Members
- Posts: 359
- Joined: 31-August 09
Posted 07 November 2009 - 05:55 AM
Ok, so I ended up using sweet white sorghum flour and not sure if this is why but I thought the pancake tasted like there was sand in my teeth when I would chew. Pamela's pancake mix is still the way to go! 
#3
jerseyangel
- Tyler
-
- Group: Moderators
- Posts: 19,481
- Joined: 29-September 05
Posted 07 November 2009 - 06:32 AM
Sorry you had to answer your own post 
I would have probably just used all white rice flour, since there was cornstarch in the recipe. Also, almond flour might have been good.
Gluten Free Pantry has an excellent pancake mix, too.
I would have probably just used all white rice flour, since there was cornstarch in the recipe. Also, almond flour might have been good.
Gluten Free Pantry has an excellent pancake mix, too.
Patti
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Celiac.com - Celiac Disease Board Moderator
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Celiac.com - Celiac Disease Board Moderator
#4
DMarie
- Advanced Community Member
-
- Group: Advanced Members
- Posts: 199
- Joined: 04-January 05
Posted 11 November 2009 - 01:14 PM
I also wanted to add that unless you are using "superfine" rice flour - that might account for the grittiness. I find things made with regular grind rice flour are heavy and gritty. Superfine makes a BIG difference. 
Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested.
Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested.
Dawn
Gluten Intolerant. Celiac bloodwork - negative (levels were tested after being very low gluten for over a year).
No other testing done (not worth the pain). Mostly Gluten Free since 2003. Stopped all gluten 2006.
2 daughters also gluten intolerant (14 and 18). Youngest is very sensitive. Bloodwork done before trying a gluten free diet - negative. Oldest decided to do a gluten challenge before any testing.
Gluten Intolerant. Celiac bloodwork - negative (levels were tested after being very low gluten for over a year).
No other testing done (not worth the pain). Mostly Gluten Free since 2003. Stopped all gluten 2006.
2 daughters also gluten intolerant (14 and 18). Youngest is very sensitive. Bloodwork done before trying a gluten free diet - negative. Oldest decided to do a gluten challenge before any testing.
#6
A&Z'S MOM
- Community Member
-
- Group: Advanced Members
- Posts: 53
- Joined: 09-April 08
Posted 13 November 2009 - 08:26 AM
twe0708, on Nov 7 2009, 05:55 PM, said:
Ok, so I ended up using sweet white sorghum flour and not sure if this is why but I thought the pancake tasted like there was sand in my teeth when I would chew. Pamela's pancake mix is still the way to go!
its true that regular grind gives that sand in the mouth feeling but if you soak the rice flour in the milk before hand and then blend and then the rest of the ingredients the results are far superior...no grittiness....
#7
twe0708
- Advanced Community Member
-
- Group: Advanced Members
- Posts: 359
- Joined: 31-August 09
Posted 13 November 2009 - 08:38 AM
DMarie, on Nov 11 2009, 01:14 PM, said:
I also wanted to add that unless you are using "superfine" rice flour - that might account for the grittiness. I find things made with regular grind rice flour are heavy and gritty. Superfine makes a BIG difference.
Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested.
Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested.
Thanks! I will give that a try. I am still looking for the perfect pancake. Pam's is still number 1 but I haven't really tried many other recipes and Pam's is a little doughy on the inside still but is better than nothing. I have already tried cooking it at a lower temp. and longer but still no luck.
Share this topic:
Page 1 of 1
