Alternate flours can be substituted in many recipes to account for nutrition and food allergies.
Baking with Brown Rice Flour is an excellent alternative to wheat flours for people who have food allergies or sensitivities, or for those who want a different consistency or nutritive content to their baked goods. But when Brown Rice Flour isn't the right choice, substitutions can be made with wheat or gluten-free flours to produce the light, delicate cakes or hearty, fiber-filled breads. Add this to my Recipe Box.
Cake Flour
Like rice flour, cake flour has a very light and delicate consistency. It is made from soft wheat flour, so for those with a wheat allergy, it is not a good substitute for rice flour. However, for those looking for a velvety smooth texture good for making cakes and cookies, cake flour is a wonderful substitute.
Barley Flour
Like cake flour and rice flour, barley flour has a soft, light texture, though it is slightly heavier than both. It has a sweet, almost nutty flavor, and adds both flavor and nutrition to your baking. It is best partially substituted for one third to one half of the regular flour you would use in your favorite recipe.
Spelt Flour
For those allergic to wheat, spelt flour can be substituted for rice flour, though it is a heavier and denser flour and will give baked goods a heavier texture. Light Spelt Flour is also available, with most of the bran and germ removed, giving it a lighter texture suitable for baking breads or cakes.
Potato Flour
Another flour appropriate for those with wheat allergies, potato flour is a lighter flour than spelt, but a denser consistency than rice flour. It can be used as a substitute for rice flour, and is best for baking breads and other heavier baked goods.
Tags: rice flour, baked goods, Brown Rice, Brown Rice Flour, with wheat, baking breads