Unhulled, ground brown rice forms brown rice flour.
Brown rice flour, which contains healthy bran, will add a darker color to your baked goods. It also imparts a richer, nuttier flavor than wheat flour. Those who are on a gluten-free diet can experiment with combining brown rice flour and other alternative flours to replace wheat flour in recipes for baked goods. Brown rice flour also functions as a thickener for sauces and roux. Cooks also use it as the base of a breading or dredge for foods like chicken tenders or fish fillets. Add this to my Recipe Box.
Instructions
1. Swap out up to 1/5 of the total amount of wheat flour for brown rice flour in your recipe. Using more than this can cause the finished product to be excessively crumbly. If you wish to swap out all of your wheat flour, combine brown rice flour with other alternative flours, such as barley, soy or potato flour.
2. Measure out 3/4 cup of brown rice flour for each 1 cup of wheat flour you are replacing.
3. Add 2 1/2 teaspoons of baking powder for each cup of brown rice flour you use. This helps compensate for the different properties of the flours, and it will add leavening.
4. Mix your dough or batter slightly longer than called for in your recipe. Wheat flour absorbs less liquid than brown rice flour. If your dough or batter does not form together well after mixing, try adding about 1 tablespoon more liquid, such as milk, and continue mixing.
Tags: rice flour, wheat flour, brown rice, brown rice flour, alternative flours, baked goods, brown rice