Brown rice flour contains the whole bran
where 60% of the nutrients of rice is contained. Brown rice is
naturally gluten free and usually does not present an allergen problem.
Some brown rice flour is produced in mills that also produce glutinous
grains. So if you are extremely sensitive, be sure to look for the
"Gluten free" version that is produced in mills that are
dedicated to that purpose. We carry both the 'Organic' and 'Gluten
Free' flours for your convenience.
Brown rice
flour is flour which has been ground from unhulled rice kernels, also
known as brown rice. It can be used as a flour substitute in many
dishes, especially in combination with other flours. Since brown rice
flour is naturally gluten
free, many gluten intolerant individuals use it for cooking projects.
Brown rice flour can be used as a straight replacement in things like
roux
and other sauce thickeners, as well as dredges or breading for foods. It can
be
combined with other flours for baked goods like as bread, cookies,
or pastries.
Brown rice flour does not behave exactly like wheat,
so cooks should be prepared to experiment with proportions and grain
mixtures. It also lends a strong, nutty flavor
to food which may not always be desired. If you are concerned about
this, you can use regular rice flour, made from grains which have been
hulled as they tend to have a milder flavor.
One of the first cookies presented to
children, the recipe below used brown rice flour to make these teething
biscuit cookies.
ARROWROOT COOKIES
1/2 c. butter
1/2 c. brown rice flour *
1/2 c. dextrose *
3 T. arrowroot powder *
6 eggs
Cream butter.
Whisk eggs to a strong froth
Add eggs to butter and then stir in
flour a little at a time, beating well after each addition.
Mix together the arrowroot and dextrose and
add to other mixture. Blend together well.
Drop by teaspoonful onto greased cookie
sheet.
Bake at 300ºF for about 15 minutes.
Makes 3-4 dozen biscuits.
* These items are available
at www.barryfarm.com
