I have run into those who do not wish to purchase gluten free flours online, but cannot find gluten free rice flour, in their local communities. Well, you can make your own rice flour! It is great to have this recipe on hand if you should run out of rice flour. It is a good way of avoiding cross-contamination, as well. I’ve only used this once, and I’d only use it in a pinch. It still has the graininess of regular rice flours. And you have to plan ahead, as it takes days for it to dry out. It may take some effort and time on your part, but we all do what we need to do to stay on our gluten free diets!
A gluten free rice flour recipe which comes in handy when you've run out of the store-bought variety.
Ingredients:
- 1 cup white rice
- 2 cups filtered water
Instructions:
- Line a cookie sheet or baking pan with parchment paper.
- Soak the rice in filtered water for 4 hours or until it is soft when squeezed.
- Drain the water out, leaving a couple of tablespoons.
- Place the rice and the little bit of the water in a blender and mix until it is a white paste.
- Pour the ground rice onto the parchment paper and allow to dry for about 24 hours. Once it is the consistency of dry chocolate, break it up into pieces by hand, grind it into a powder by hand, in a dry blender or food processor.
- Spread it out onto the parchment paper and leave out until completely dry and store in an air-tight container in your refrigerator. If you leave it out it will mold quickly.
Tips
You may double, triple, etc,. this recipe to meet your quantity needs.
Read somewhere earlier this evening about the grittiness of homemade rice flour. Said if you were baking with rice flour and recipe called for baking soda that you could let it sit for 20 mins before putting it in the oven it would take away the grittiness. Something about how baking soda immediately begins reacting when mixed with wet ingredients and will cause the flour to begin absorbing moisture. Recipes that call for baking powder were said to not work in this fashion. Haven’t tried this yet but made sense.
Beth, since this writing I’ve learned something similar. Read all about my experience and tips here: http://glutenfreerecipebox.com/how-to-prevent-grittiy-rice-flour/
Carla
If you had a flour mill; would you skip the soaking step, and just run it through to create flour?
CM,
I believe so. I know one of my readers did so, but stated it was still gritty. The homemade one is gritty, as well. I like using superfine rice flour. It has the texture of gluten flour.
Sorry I couldn’t be more help.
Carla
Thanks for the recipe using a normal blender! I have a question though, can you speed up the process of leaving the white paste or drying the rice after soaking it in 4 hours in an oven?
Thanks!
Jensen,
I haven’t tried that yet. A food dehydrator would be ideal. I’d go for it, but heat the oven to the lowest temperature and then turn it off. Let me know if it works for you.
I just found your site and I cannot wait to try making my own rice flour. Can you do this with brown rice as well? Thanks for such a great site!!!
Hi Sonya,
I have the same question. I would suppose you would have to soak the brown rice longer. When I try it I will post the recipe. You may want to sign up for the newsletter if you have not already. I send out a newsletter about once a month; sometimes more often announcing giveaways. You may find it on the home page in the top left corner. Happy new year! Carla