Sweet white rice flour
is glutinous (not gluten) or sticky flour. It's a fine, white, bland
flour derived from a strain of short grain rice that is stickier, more
starchy, and smoother textured than common white rice.
Sweet white rice flour can also be used for
up to 50% of the total flour in a recipe to lighten and bind baked
It's an excellent thickener and is
especially good for sauces that are refrigerated or frozen as it
tends to keep liquids from separating.
Many cooks like to use the sweet white rice
flour in place of regular rice flour as it tends to produce smoother finer
grained baked goods.
Wheat Free Brownies Recipe
1 1/4 cups sweet rice flour
1 cup brown
1 cup cane juice crystals
1 cup water
1/2 cup butter, melted plus butter, for greasing pans
sweetened carob chips
3/4 cup light carob
1 teaspoon sea salt
1 teaspoon Spicery Shoppe vanilla
1/2 teaspoon baking
Preheat oven to 350.
Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until
it forms a paste. Set aside to cool.
Mix remaining cup of Sweet Rice Flour, baking powder, carob powder
and sea salt.
Stir in vanilla and melted butter.
Stir in sugar and Flour/water paste, then carob chips.
Pour into greased pan and bake approx 45min.