This gluten-free brown rice flour mix recipe comes to us compliments of Robert Rose Inc., publishers of 750 Best Muffin Recipes by Camilla V. Saulsbury. She provides a very important tip in using brown rice flour in a flour blend or in any gluten-free recipe. This rice flour mix is used in the Gluten-free Quinoa Pecan Chocolate Muffins recipe from the same cook.
Finely Ground Brown Rice Flour
Brown rice flour is what I use most often in my gluten-free recipes, by way of the Brown Rice Flour Blend recipe [see below]. Brown rice flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since it contains bran, it has a short shelf life and should be refrigerated. It is extremely important to choose a brown rice flour with a fine, powdery texture. Rub the flour between your fingers: it should feel powdery, not gritty. If you use a grittier brown rice flour, the results will have a gritty texture; not terrible, but not ideal.
Brown Rice Flour Blend
Here’s the recipe for the all-purpose blend I use in the majority of the gluten-free recipes in this collection.
Makes 3 cups (750 mL)
- 2 cups finely ground brown rice flour 500 mL
- 2⁄3 cup potato starch 150 mL
- 1⁄3 cup tapioca starch 75 mL
1. In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.
• You can also make the blend in smaller amounts by using the basic proportions: 2 parts finely ground brown rice flour, 2⁄3 part potato starch and 1⁄3 part tapioca starch.
• You can double, triple or quadruple the recipe to have it on hand. Store the blend in an airtight container in the refrigerator for up to 4 months, or in the freezer for up to 1 year. Let warm to room temperature before using.
Excerpted from 750 Best Muffin Recipes by Camilla V. Saulsbury © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.