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