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Is There A Substitute For Sweet Rice Flour

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Sorry you had to answer your own post :D

I would have probably just used all white rice flour, since there was cornstarch in the recipe. Also, almond flour might have been good.

Gluten Free Pantry has an excellent pancake mix, too.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I also wanted to add that unless you are using "superfine" rice flour - that might account for the grittiness. I find things made with regular grind rice flour are heavy and gritty. Superfine makes a BIG difference. ;)

Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested. :P


Dawn

Gluten Intolerant. Celiac bloodwork - negative (levels were tested after being very low gluten for over a year).

No other testing done (not worth the pain). Mostly Gluten Free since 2003. Stopped all gluten 2006.

2 daughters also gluten intolerant (14 and 18). Youngest is very sensitive. Bloodwork done before trying a gluten free diet - negative. Oldest decided to do a gluten challenge before any testing.

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Ok, so I ended up using sweet white sorghum flour and not sure if this is why but I thought the pancake tasted like there was sand in my teeth when I would chew. Pamela's pancake mix is still the way to go! :)

its true that regular grind gives that sand in the mouth feeling but if you soak the rice flour in the milk before hand and then blend and then the rest of the ingredients the results are far superior...no grittiness.... :D

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I also wanted to add that unless you are using "superfine" rice flour - that might account for the grittiness. I find things made with regular grind rice flour are heavy and gritty. Superfine makes a BIG difference. ;)

Just my .02 worth, in case you try again. You might replace the sweet rice flour with tapioca flour (keeping with a lighter pancake), or maybe even almond meal as already suggested. :P

Thanks! I will give that a try. I am still looking for the perfect pancake. Pam's is still number 1 but I haven't really tried many other recipes and Pam's is a little doughy on the inside still but is better than nothing. I have already tried cooking it at a lower temp. and longer but still no luck.

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Thanks! I will give that a try. I am still looking for the perfect pancake. Pam's is still number 1 but I haven't really tried many other recipes and Pam's is a little doughy on the inside still but is better than nothing. I have already tried cooking it at a lower temp. and longer but still no luck.

I find my pan needs to be just a bit HOTTER for gluten-free pancakes. Took me a while to figure it out. It makes them rise better and gives that crispy crust.


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Probable Endometriosis, in remission from childbirth since 2002.

Hashimoto's DX 2005.

Gluten-Free since 6/2011.

DH (and therefore Celiac) dx from ND.

Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

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Sweet rice is used for its starch so a good substitution is tapioca flour, potato starch, or corn starch but seeing corn starch is already in the receipe try tapioca or potato. I would also have to agree with using super fine rice flours otherwise they do tend to be gritty!!

Just so you know . . . you are answering a post that is almost three years old. Although the info is good for anyone else needing help with substitutions, the original poster probably has figured out which pancake recipe works for them :)


Janet

Experience is what you get when you didn't get what you wanted.

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On 10/20/2012 at 1:39 PM, Kymberlye said:

Sweet rice is used for its starch so a good substitution is tapioca flour, potato starch, or corn starch but seeing corn starch is already in the receipe try tapioca or potato. I would also have to agree with using super fine rice flours otherwise they do tend to be gritty!!

Thank you SOOOO MUCH for this suggestion!! I found a gluten free bread recipe that called for sweet rice flour that I had to bake today, and absolutely could not find sweet rice flour ANYWHERE in the Cleveland area! Desperate, I Google'd substitutions for sweet rice flour- and this post came up! Your answer was very helpful, and I chose to substitute tapioca flour in my recipe. Not only did your answer greatly help me, (the bread is in the oven now) but I also am thrilled that I found this group, which I didn't know existed! Thank you!!!

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Look for sweet rice flour with the asian products or visit an asian food store.    The combination of flours needed to make an 'all purpose' flour is a science.  You need to get each type right or it won't work.  I use white rice flour, sweet rice flour, sorghum flour and tapioca flour to create mine, Sweet rice flour is also called glutenous rice flour (not to be confused with gluten :) )    5 parts white rice, 4 parts tapioca, 1 1/2 parts sweet rice, and 1 1/2 parts sorghum.   Parts can be Cups or lbs or whatever your quantity your mixing,. Mix well and store in the cupboard.    Don't forget xanthan gum to stabilize.   Less is more with that.    


*Judy
Food allergies to fish, seafood, tree nuts, aspartame(Equal),flax seed, and many drugs RE-TESTED ALL FOOD ALLERGIES IN JUNE 2015 AND THEY ARE ALL NEGATIVE NOW!  TIME TO RE-INTRODUCE FISH AND NUTS!!! 
Stomach issues since childhood
Hypoglycemia (low blood sugar) age 6-44
Diabetes age 44 to present now going back to Hypoglycemia since gluten free.
Diagnosed with Fibromyalgia in 2005 and it's gone now that I'm aspartame and gluten free. c
Celiac disease- negative test in 2009, positive tests in Nov. 2010
Gluten free started 11/08/2010
Genetic tests positive- DQ2, positive -DQ6 (?) negative- DQ8 11/15/2010 

Hyperthyroid 2013 - benign tumors and entire thyroid removed

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