Using Sweet Rice Flour

[cycler]

I finally was able to get Sweet Rice Flour. I've been using Brown Rice flour which is grainy so I'm hoping that the Sweet Rice Flour won't be as bad.

My question is - I've been using it in the 6 -2 -1 (flour, corn starch, tapioca flour) mix and I was wondering if I needed to adjust that for the Sweet Rice Flour.

Thanks!

[cruelshoes]

I'm don't think you will get the same results if you try to sub the sweet rice flour for brown rice flour (even if the measure is adjusted). See below:

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sweet rice flour Glutinous waxy rice, containing more starch than the brown and white rice flours. Excellent thickener; binds and reduces separation in sauces that are to be frozen and then reheated. (Cannot substitute for brown or white rice flours.)

I think you might be better off trying to find a less-gritty version of the brown rice flour. What brand are you currently using?

[RiceGuy]

I never use rice flours at all. Not since I tried millet, sorghum, buckwheat, etc. No graininess, better taste, better texture.

The sweet rice flours do differ from brand to brand. Not all work the same. That is, some tend to make things more gummy than others. It would probably work best in place of other very starchy ones like tapioca, potato starch, corn starch, etc. Personal preferences differ of course. I actually don't use sweet rice flour anymore either.

[Darn210]

I've used two different brands of sweet rice flour and both made things more doughy or gummy. I wouldn't use them as a direct replacement for brown rice or white rice flour. I don't even like to have it in my bread recipe. I do use a little in my cookie recipes though. If you want a finer ground white rice flour, buy it at an Asian Market. Not only is it a finer ground, it is also a cheaper price than what you would get at a Wild Oats/Whole Foods type store. You can also get Authentic Foods superfine ground brown rice flour but it is EXPENSIVE . . . but I do love it.

[Worriedtodeath]

Well that explains some things about my pancakes and cookies. What recipes do you use for pancakes or cookies if you don't use rice flour? Or what ratios of flours are you using? I'm fairly new to this and am figuring out what each flour is and such. I do have buckwheat and sorghum and millet but haven't tried them yet. I used a Pamela's substitute mix from here and it was good but it had that gritty aftertaste. I'm making up pancake mix/sugar cookie mix tonight and would like to try a different recipe for the flour before we all deide which is the best for us. Any thoughts?

Thanks

Stacie

[RiceGuy]

Well, I'm not a big fan of pancakes, but I did try a recipe recently, just to see how they'd turn out. It was mostly buckwheat, and I think I added a little soy to it. My next attempt will likely be equal parts buckwheat, millet, and fava.

For sugar cookies, since it's like half sugar as I recall (I don't eat sugar), I imagine millet by itself would probably work. Maybe buckwheat if you like a softer cookie and stronger taste. It just depends on how you like your cookies.

Incidentally, I've read coconut flour is great for baking, in particular for cakes and muffins and such.

In short, experiment! Just do it in small batches so you won't have to eat a lot of something icky if it flops

[JNBunnie1]

What I have found is that the more different flours you use in one recipe, the better the product will be. I don't like the taste of anything made with just amaranth, millet, or buckwheat flour, but when blended properly, it gives a lovely flavor. Sorghum is the best tasting flour to me. I find millet goes well with stronger flavors, like pumpkin breads or anything spiced. I prefer amaranth as 1/6th of any recipe. I usually take any normal recipe that calls for the 6:2:1 with rice, potato and tapioca, and replace the rice with one half sorghum and one half whatever else catches my fancy. I find the starches to be pretty interchangeable, I like arrowroot because it doesn't add any flavor. But I also like potato starch because I like the flavor it adds to some things. I would say that if something calls for tapioca starch, it's best to use that if possible. Tapioca has very good stickiness, helps hold things together.

Also, a lot of gluten free flours will give you that starchy feeling. When possible, I mix up the whole recipe and then just leave it for at least 20 min. Especially pancake batter. I never get that gritty feeling. It's like the flour needs to soak or something. I've never had naything fall down, but I seem to have good baking karma. There's someone on the board who has a hex on their quick breads, so be careful.

[Darn210]

  JNBunnie1 said:

There's someone on the board who has a hex on their quick breads, so be careful.

Why that's RiceGuy!!!!! . . . so maybe we shouldn't listen to his advice . . .

Just kidding . . . he was having problems with his baking powder.

Just goes to show, it's all just one big experiment. You got to figure out what works and tastes best to you. And unfortunately, that mean's trial and error. I don't know of anybody who got it right the first time. And by right, I don't mean it was a flop, I mean that they just started tweaking it from there.