Brown Rice Flour

[loregon]

Does anyone know of a company that makes a finer grind of brown rice flour? In the past I have used Bob's Red Mill rice flours, but it is too gritty. Lately I've been using the white rice flour from the asian stores because it is finer. But none of the Asian stores I've been to sell brown rice flour.

Hope someone can help.

Thank you,

Lorrie

[Terri-Anne]

Lorrie,

I don't know a certain "brand" of brown rice flour that is less gritty. But I can tell you that I don't use just one lone flour in my baking. I use a mixture of 2 cups rice flour, 2/3 cup potatoe starch(make sure it's potatoe STARCH not flour), and 1/3 cup tapioca flour, which I believe is Bette Hagman's suggested mixture. For each cup of flour mixture called for in a recipe, I add one teaspoon of guar gum (or could use more expensive xantham gum) to replace the stickiness of the missing sticky-gluten. I find that the finished product is usually as good as any baked goods made with regular wheat flour. The baking is actually light and fluffy and one can barely notice the gritty-difference at all! My entire family is eager to devour the muffins, brownies, cupcakes, and birthday cake I make with this mixture, and only my five year old needs to stick to the wheat free diet.

I am assuming you want to use the brown rice flour to increase the fibre content of your baked goods. I am also slightly cognizant of that need but aware that the brown makes a little more gritty product which may not be as palatable to some. So what I personally do is mix white rice flour HALF and HALF with the brown rice flour. 1 cup brown, 1 cup white, with the 2/3 potatoe starch, 1/3 tapioca flour.

So, Lorrie, even though I didn't answer your question directly, I hope this suggestion helps you out some.

[tarnalberry]

I thoroughly agree with terri-anne. Multiple flours is the way to go. I don't use rice flours often (mostly the higher-protein flours instead), but, except for amaranth pancakes, I never use a single flour...

[mopsie]

I mix buckwheat flour with brown rice flour. Buckwheat is not gritty; the reason I use it is because it is much more nutritrous than rice.