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Anyone Make Your Own "flour"
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4 posts in this topic

I'm shocked at the prices of substitute flours. Has anyone ground your own rice to make your flour? I'm planning on experimenting since soy and most nut flours are out for us and I hate the taste of many on the rice subs. I want to try a mix of rice, coconut (for fiber and body) and maybe flax seed (for some binding/lift since we don't do eggs either). Anyone do anything like that?

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I grind my own flour. Rice flour tastes much better if you grind it fresh. I usually use a combination of flours but I use brown rice flour the most. I also use Jasmine and Sweet rice flours. 1/3 to 1/4 of my mixture has fresh ground millet grains as well. I have to buy my starches but I get them in bulk and store them in sealed buckets to save money. It is so much more affordable to grind your own. You can also store whole grain rice a lot longer than flour so it is good for a long term food storage as well.

I'm shocked at the prices of substitute flours. Has anyone ground your own rice to make your flour? I'm planning on experimenting since soy and most nut flours are out for us and I hate the taste of many on the rice subs. I want to try a mix of rice, coconut (for fiber and body) and maybe flax seed (for some binding/lift since we don't do eggs either). Anyone do anything like that?

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I grind my own flour...and it is much cheaper....lately I have been grinding brown rice and white rice together...about 1/2 and 1/2.....so far I haven't mixed other ingredients with it....

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I grind my own flour...and it is much cheaper....lately I have been grinding brown rice and white rice together...about 1/2 and 1/2.....so far I haven't mixed other ingredients with it....

What do you bake, Suzin? It seems every recipe I've read always calls for a combination of flours and starches. I'm curious as last week a non-celiac friend baked something with just rice flour and she it was a total failure.

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