Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Using Rice Flour


lemontree1

Recommended Posts

lemontree1 Rookie

A new diet can be quite overwhelming, especially considering all the new ingredients that had never occurred to many of us to use before this. In light of this fact, I think it might be good to have one thread where we can talk about one ingredient at a time. This thread would be for rice flour.

What do you use rice flour for? Do you normally have different grinds of grains for different purposes? What qualities have you noticed using rice flour as compared to other flours? What is it best for?

I'm kind of new at using different flours, but craving something new for breakfast, I made a hot cereal with rice flour this morning. 1 cup of water and 4 Tbs. Rice flour mixed and microwaved for about 2 minutes, stirring at 1 minute and at 20 second intervals after that. Topped with butter and maple syrup.

It was a success with my five year old as well. She tried mine, then asked for her own bowl. :-)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Hi Lemontree. Welcome to the board. I just use it to bake cakes and to make bread and biscuts. That's about it. Glad you found success in your new breakfast entree :)

pricklypear1971 Community Regular

Y'all are gonna love this one.

I use brown rice flour as a facial skin exfoliant. Seriously. Works great!

I know I could cook with it, too....but use KAF for most cooking.

freeatlast Collaborator

Y'all are gonna love this one.

I use brown rice flour as a facial skin exfoliant. Seriously. Works great!

I know I could cook with it, too....but use KAF for most cooking.

I'm loving it. And what do you wash your hair with? I've started rinsing mine with apple cider vinegar. Works great. Can't figure out what to wash it with to get the detergents out, though.

pricklypear1971 Community Regular

I use JR Ligget's shampoo bar and Magik Botanicals oil free (salicylate/gluten free) shampoo. I use Pantene to get the deposits off when I apply henna.

freeatlast Collaborator

I use JR Ligget's shampoo bar and Magik Botanicals oil free (salicylate/gluten free) shampoo. I use Pantene to get the deposits off when I apply henna.

Sorry for the derailment. What deposits? Where do you buy your other shampoos?

pricklypear1971 Community Regular

Sorry for the derailment. What deposits? Where do you buy your other shampoos?

Both at health food stores or online.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



violentlyserene Rookie

A new diet can be quite overwhelming, especially considering all the new ingredients that had never occurred to many of us to use before this. In light of this fact, I think it might be good to have one thread where we can talk about one ingredient at a time. This thread would be for rice flour.

What do you use rice flour for? Do you normally have different grinds of grains for different purposes? What qualities have you noticed using rice flour as compared to other flours? What is it best for?

I'm kind of new at using different flours, but craving something new for breakfast, I made a hot cereal with rice flour this morning. 1 cup of water and 4 Tbs. Rice flour mixed and microwaved for about 2 minutes, stirring at 1 minute and at 20 second intervals after that. Topped with butter and maple syrup.

It was a success with my five year old as well. She tried mine, then asked for her own bowl. :-)

I keep sweet rice flour and regular rice flour around for pancakes, fritters, brownies, coating pans, etc.

RiceGuy Collaborator

I think you'll find this thread helpful.

AVR1962 Collaborator

Rice flour is my preferance flour mostly because of the flavor. If I use a mixed flour, I will still mix in more rice flour, mostly becasue of the taste.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rejoicephd replied to Rejoicephd's topic in Coping with Celiac Disease
      8

      Draft gluten-free ciders… can they be trusted ?

    2. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    4. - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      64

      How Come Gluten Didnt Bother Me In Italy

    5. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,710
    • Most Online (within 30 mins)
      7,748

    new journey
    Newest Member
    new journey
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.