Rice flour really shouldn't be the sole flour used in gluten-free baking. It should only be a component of your baking flour, which should have a mixture of all different kinds of flours like millet, sorghum, tapioca, potato, etc. Maybe pick up "Gluten-Free Baking" by Analisa Roberts. It's a good book to get started with gluten-free baking until you get a feel of what flour ratio should go into your recipes.
I have never had success baking with rice flour. I have decided that it is because of the properties of rice. I know it is less expensive than other glutenfree flours, but sometimes we have to spend more to get the qualities we want. This is why we save receipts, so the excess cost can be deducted from taxes.
lobitaMember Since 16 Jun 2008
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