hello -
I haven't posted here in about two years, but thought I should pass
on tonight's experience. I had some rice flour lurking around and
decided to add, oh, say, a quarter of a cup of it to my standard ABM
pizza dough recipe. It never rose, just made a wet mess in the pan.
I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.
val

val189 wrote:

hello -=20
I haven't posted here in about two years, but thought I should pass
on tonight's experience. I had some rice flour lurking around and
decided to add, oh, say, a quarter of a cup of it to my standard ABM
pizza dough recipe. It never rose, just made a wet mess in the pan.
I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.
val
=20

You use it as a separating agent, for instance when rolling pasta.

Or on your peel for pizza.

You don't use it in the dough, but underneath.

It has no gluten and will not stick.

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com , chef[AT]cmcchef.com
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

val189 wrote:

I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.

Sprinkle it inside bannetons for easy dough release. It also makes
the worlds lightest tempura batter.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Use it exclusively since I have Celiac Disease - can't have any wheat,
barley, oat, rye. It's a challenge to use and mostly has to be used with a
stabilizer like Xanthan Gum at 1 tesp. per cup. Doesn't come close to
regular flour. Want a challenge! Try making bread with it!

If you use it with a stabilizer, it can make baked goods, like cakes,
muffins unbelivably light. Most prefer the ones I make with the rice or
combinations flours to wheat.

Also, it makes a great thicking agent 1/2 rice flour 1/2 potato starch for
making the slurry.

Also good to coat home made french fries before deep frying.

"val189" wrote in message
om...
hello -
I haven't posted here in about two years, but thought I should pass
on tonight's experience. I had some rice flour lurking around and
decided to add, oh, say, a quarter of a cup of it to my standard ABM
pizza dough recipe. It never rose, just made a wet mess in the pan.
I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.
val

Goes great with butter cookies for a sandy texture.

"No One" wrote in message
...
Use it exclusively since I have Celiac Disease - can't have any wheat,
barley, oat, rye. It's a challenge to use and mostly has to be used with
a
stabilizer like Xanthan Gum at 1 tesp. per cup. Doesn't come close to
regular flour. Want a challenge! Try making bread with it!

If you use it with a stabilizer, it can make baked goods, like cakes,
muffins unbelivably light. Most prefer the ones I make with the rice or
combinations flours to wheat.

Also, it makes a great thicking agent 1/2 rice flour 1/2 potato starch for
making the slurry.

Also good to coat home made french fries before deep frying.

"val189" wrote in message
om...
hello -
I haven't posted here in about two years, but thought I should pass
on tonight's experience. I had some rice flour lurking around and
decided to add, oh, say, a quarter of a cup of it to my standard ABM
pizza dough recipe. It never rose, just made a wet mess in the pan.
I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.
val

(val189) wrote in message . com...
I still am not sure what to do with the rice flour or even remember
why I bought it....grrr.

For some Chinese cake, rice flour is used with small amount of all
purpose flour and baking powder. The result, after steamed but not
baked, looks like a muffin.

Or you can replce some bread flour in the recipe using baking soda or
podwer. The result is softer crumb.