Hello, everybody! Anyone have any advice on how rice flour ought to be used in recipes? Not being gluten-intolerant myself, I went ahead and did a test run on biscuits that I thought I might feed a friend, and they turned out absolutely awful! My fault, to be sure, since I just figured what the heck and forsook recipes to just throw in rice flour and cornstarch instead of regular wheat flour, and they turned out bitter and grainy. More recently, I tried some store-bought rice pasta (penne--not the oriental kinds), and was similarly repulsed, although not quite as badly. Am I supposed to be doing something special to rice flour products to soften them up? I keep finding recipes that call for rice flour, but I'm not feeling very enthused at trying it again after my other attempts going bad. Thanks much, have a fantabulous day!