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