Gluten-Free Brown Rice Flour Mix

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.

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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)

Ingredients

  • 2 cups      finely ground brown rice flour         500 mL
  • 2⁄3 cup     potato starch                                      150 mL
  • 1⁄3 cup     tapioca starch                                       75 mL

Directions

1.     In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.

Tips

•     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.

This entry was posted in Corn-Free, Gluten Free Flour Recipes, Gluten Free Recipes, Soy-Free. Bookmark this blog post.

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