Author Topic: rice flour  (Read 7858 times)

Offline fundj&e

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rice flour
« on: October 11, 2011, 09:08:12 pm »
if a recipe calls for rice flour and use brown rice flour would that make much of a difference   ???
i don't need a recipe i'm italian

Offline Cuilidh

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Re: rice flour
« Reply #1 on: October 11, 2011, 09:25:00 pm »
I made brown rice flour at the weekend and it turned out very pale, hardly a brown tinge at all.  I guess a lot depends on what you are making and whether the colour is a factor, but it didn't worry me.
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Offline fundj&e

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Re: rice flour
« Reply #2 on: October 11, 2011, 09:29:40 pm »
only biscuits.

i am following a recipe. And it’s more like a pancake patter

http://www.thermomix-recipes.com/2011/07/dairy-gluten-and-sugar-free-biscuits.html
i don't need a recipe i'm italian

Offline leesmac78

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Re: rice flour
« Reply #3 on: October 12, 2011, 06:20:14 am »
Just did a little research for you, evidently rice flour is made out of brown or white rice so it shouldn't matter either way.

Xxx

 ;D

Offline fundj&e

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Re: rice flour
« Reply #4 on: October 12, 2011, 06:50:20 am »
Thanks lee, i did a little research 2 come up with the same theory ,it should not matter. 

 I did follow the recipe but there was no way it would have worked if  i used that amount of flour and almonds. I added  210g of extra flours and still could not roll, end up just making ball and flatten them with a fork. (My camera die today so no photos)

I think will email Flavia just to let her know .i don’t think she test all of the recipes that are sent to her.
i don't need a recipe i'm italian