We’ve all been there before – you cook or bake something using rice flour and you taste that grittiness found in regular rice flour. It happens with white and brown rice flour. While superfine rice flour does not have that grittiness due its fine texture, not everyone has access to it. I purchase mine online through Authentic Foods.
A simple solution is to pour the batter into the baking pan and allow it to sit for about 20 minutes before baking. This allows the rice grain to soften before it sets in the oven. While this work well for recipes calling for baking powder, it does not work as well for some recipes calling for baking soda.
Baking soda begins to work immediately upon contact with moisture, evidenced by its fizzing when added to liquids. Baking powder, on the other hand, reacts more when heated, though it reacts a little bit when moisture is added. It’s okay to allow your batter to sit when using baking soda if you are already having trouble with the recipe being too heavy, as it will lighten the texture of gluten free baked goods when it sits.
You may have noticed that when using rice flour in bread recipes that the final product does not have a gritty texture. Because of the time it is allowed to rise it has a chance to absorb liquids and soften. So there’s your proof! If you haven’t experienced this for yourself, you’ll have to take my word for it.
UPDATE Feb. 2013: I tried setting aside a cookie batter that called for only rice flour, oil, sugar, and cocoa powder, and it did not soften the gritty texture at all.
I hope you find this tip useful.
Happy gluten free baking!