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angieInCA

Question About Sweet Rice Flour

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Can sweet rice flour be used in place of white rice flour in recipes? Not talking about gravies but for cakes and cookies and such.

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I have only just started using it myself, so don't know, but maybe not?? It is also known as glutinous rice flour, so probably has stickier properties than other rice flours. Just a guess. I haven't tried subbing it for anything else.

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Can sweet rice flour be used in place of white rice flour in recipes? Not talking about gravies but for cakes and cookies and such.

I've used sweet rice flour in bread recipes, but never by itself. It does make the bread have a certain very subtle "stickiness" which seems to help it hold moisture a bit better. The flours and starches I used were in the following proportions:

3/4 C sorghum flour

1/2 C millet flour

1/4 C sweet rice flour

3/4 C tapioca starch

3/4 C potato starch

I haven't tried sweet rice flour in cake or cookie recipes.

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I wouldn't do it . . . it will make it too "doughy" even though it's cooked. I've never seen it in a recipe where it was a major component.

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That is exactly what I was wondering. I know it is ""stickier" than regular white rice flour but I was wondering if anyone had used it in a small protion to help with the crumbly effect that we see in many cookie, cake and bread products.

Thanks nasalady....that looks like the proportions I was thinking about.

Trying a new recipe for pineapple upsidedown cake. I'll let you know how it works out.

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I have only just started using it myself, so don't know, but maybe not?? It is also known as glutinous rice flour, so probably has stickier properties than other rice flours. Just a guess. I haven't tried subbing it for anything else.

I didn't know they were the same! I've been buying both. :unsure:

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