SC - Rice Flour?
Susan Fox-Davis
selene at earthlink.net
Wed Jan 31 08:23:22 PST 2001
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
> >
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