SC - Rice Flour?

[Susan Fox-Davis]

Rice flour is finely ground rice, so if you don't find it in your part of the
country, choose the type of rice that fits your needs [long-grain, short-grain,
brown, whatever] and do thereto a food processor or a well-cleaned coffee grinder.  I
like "mochiko" rice flour made from mochi "glutenous" rice for baking purposes.
Try using rice flour instead of cornstarch in Scotch shortbread, you won't be sorry.
A usual proportion is one part rice flour to two parts regular flour.  It makes for a
nice texture and mildly gritty "bite" that makes every Scot to whom I've fed it get
homesick for Granmother's cooking.

Selene

Elaine Koogler wrote:

> There is actually something called rice flour.  I know you can get it at any
> oriental market, but I've also seen it at my local Giant.  You might also try
> stores that sell whole earth type foods.  Failing that, I know you can get it
> from the Bakers Catalogue....they have a web site, www.kingarthurflour.com.  They
> do have it for $1.95/lb....I just looked!
>
> Hope this helps....
>
> Kiri
>
> Bronwynmgn at aol.com wrote:
>
> > I'm working on a recipe that calls for a couple of tablespoons of rice flour.
> >  Is this just finely ground rice, or is it something different?  If it is
> > something different, does anyone know where I can buy it?  I don't recall
> > ever seeing it in the supermarket...
> >
> > Brangwayna Morgan
> >