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niteskygirl

Do I Have To Use The Specified Flour In Baking Recipes?

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Most recipes call for a combination of flours and starches because of their specific properties. You can try subbing straight rice flour but it isn't really a good flour for baking with in any quantity if you want a quality product.

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Every flour has different properties so yes, generally one should use specified flours and starches. You can switch up a bit but be prepared for a different final product. Coconut flour, for example, is miles different from white rice flour which is hugely different from amaranth flour. Gluten free baking is a learning curve! But just know you can make truly great gluten free products at home with a little practice, experimentation and passion.

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Several times I've subsituted an all-purpose flour blend (usually Pamela's) for all the flours in a recipe if I didn't have some of the individual flours.  It didn't cause a problem for me.  If I were doing a very finicky recipe though, I don't think I would try it.  But for something simple, like cookies, it worked out fine.

 

Like the posters said above, using only rice flour will make your cookies gritty.  

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I use a blend (Cup-4-Cup) for everything. It is good for cookies, cupcakes, muffins and bars. I would not use it for yeast breads, which are a bit trickier to me. For cakes I use gluten-free cake mixes and I really don't try yeast breads.

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I have new Gluten-Free baking books and i only have rice flour and want to know if i can use rice flour instead of whatever flour specified. i actually like the rice flour in cookies. that is what I would like to bake.

 

And thanks in advance,  :D

 

 

I have new Gluten-Free baking books and i only have rice flour and want to know if i can use rice flour instead of whatever flour specified. i actually like the rice flour in cookies. that is what I would like to bake.

 

And thanks in advance,  :D

I find rice flour quite light and airy so I tend to use gluten-free Plain and Self Raising Flour as subsitutes. Rice flour I use for recipe that call for it like shortbread otherwise I'd go for something a bit denser. 

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