How Sweet It Is -- Sweet Rice Flour - WELCOME TO MY LABORATORY Blog at - 153985


How Sweet it is -- Sweet Rice Flour 
Jan. 30, 2010 10:36 am 
Updated: Feb. 28, 2010 6:52 am
One of the recipes I was to try last week called for white rice flour.  Now for anyone who has tried anything with white rice flour in it (like rice bread --(as my youngest cat says) "Aacccckkk") the products (yes, even those lovely pre-packaged gluten-free products manufactured supposedly by people who know better) tend to be a little grainer, a little more tasteless, and generally have an ickier aftertaste than anything the gluten-tastebuds have previously experiennced.  This is what turns people (or at least turned me) off the gluten-free concept.

So, when I saw this recipe, I shuddered.  I have been experimenting with brown rice flour and like the taste much better but (like wholewheat flour used to be and like rye flour still is) it is harder to find (and is a little more expensive) than white rice flour (but it has none of the nasty after-taste).  So I tried this recipe with brown rice flour and ... ewwwww .... Grainy ... I liked the taste, but the grainy was a little much for my gluten-dependent Hubby.  So!  (Three "so"s in as many sentences has to be a record!) 

I was talking to a friend of mine whose daughter was just diagnosed with Celiac Disease and she told me about Sweet White Rice flour.  (I know I have touted it, but I forget about it when it comes to cooking/baking because I found it once -- a few years ago ... haven't found it since.)  So, last week when I went shopping I looked specifically for white rice flour.  (I really didn't want to, but if that's what the recipe called for, it's gotta be good, right?!) 

Anyway!  I got chased into one of the quiet aisles by the crowds.  I looked up to find myself in the International aisle.  "Ewwwww!" was my first thought, but I decided to browse to give feeding time at the zoo a chance to wear itself out (thanks to the screaming three-year-old three aisles over).  About half-way down the aisle, I saw "Glutinous Rice Flour"  ("Who the heck would put gluten in rice flour?" I mused), but I picked it up and then some of my linguistics training kicked in.  "Ous" means "like".  Gluten-like Rice Flour.  Hmmmm.  Then I looked more closely.  In small print, it said "Sweet White Rice".  Well, I was intriqued.  25 minutes after wandering down the aisle, I emerged having overcome the "Say WHAT!? $1.89 for a tiny 400 g bag!  You've got to be NUTS!" syndrome and snagging two little bags of the stuff.  If it didn't work, I'd be $4.00 poorer until pay day and I would have learned something, but if it worked, I'd still be $4.00 poorer every pay day, I would have learned something, AND I'd be able to bake gluten-free without fear of icky taste or product failure ever again!

First thing I did when I got home last week was google "glutinous rice".  No point in using the stuff if it was gluten or had gluten in it, so I was thrilled to find out that my linguistics training had not let me know.  "Glutinous rice" is actually "sticky rice" or sweet white rice flour.  No gluten involved.  Just acts like it.  *YAAAAY*. 

Well, one week later, I tried (not the recipe that I had been yearning to try because it got temporarily mislaid in my hoards of recipes and "ooooo! Gotta Trys", which fill my AR recipe box), but I finally tried the "Gluten-Free Norwegian Pancakes" (which I adapted from an old Family Secret recipe). 

Success of the Week!  They WORKED!  And (added plus) taste just like Dad used to make when I was little.  Rule #1:  Don't tell Hubby it's gluten-free.  He LOVES them.

This success has led me to try my sourdough starter again and try a Sandwich Bread with sweet white rice flour.  It's in the breadmaker as I write.  The hardest thing about the Gluten-Free Food Plan is going without bread.  Sometimes I have felt that, if I see one more potato (as much as I like the little spuds), I'm going to turn into one!  Well, I'm off to see what more confusion I can create in the kitchen and live to write about it.

Oh, and I will have to report on last week's and this week's planned menu!

Respectfully submited.
Jan. 30, 2010 9:55 pm
Mmmm! I made Challah today... but with gluten. Home made bread in any format is amazingness:D
Jan. 31, 2010 3:14 pm
I tried a gluten free bread this past week for the first time just for the kicks. I totally was thinking that it had the weirdest aftertaste so I am so glad someone else mentioned it. I am considering throwing it all out. Are you telling me that if I add the sweet rice flour that it will eliminate that aftertaste and make the bread better in flavor? I would love to know.
Feb. 1, 2010 9:49 am
Thanks for the comment you posted on my blog. I also visited livingwithout,com because you mentioned it in your blog.
Feb. 1, 2010 4:00 pm
Hi, CookHealthy! Thanks for stopping by! My bread did not work out *sigh*, (did not rise and was uncooked on the inside) but the Norwegian pancakes were to die for! -- with no aftertaste! My baking budget is done until closer to the weekend (I had to toss two loaves of bread), but I will keep you posted when I perfect it. I'd say go for it! As long as the recipe turns out, you will not be disappointed! I wasn't -- and the fact that Hubby likes this stuff better than regular gluten food (as long as he doesn't knowit's gluten-free) is a BIG plus!
Feb. 2, 2010 8:07 am
Hi, Have you tried a blend of gluten free flours? How about quinoa flour? One thing that I have learned over the last few years, I stopped trying to make other flours act like wheat flour. I found when making breads with alternative flour I add an egg to the mix, helps with the bread not falling apart. And when baking cakes and sweets I add cornstarch to the flour, for a lighter/fluffy product. Have the best day ever...Say So Chef
Feb. 2, 2010 9:48 am
My daughter has had Celiac Disease for 7 years. We all eat GF at our house. We just recently found the best pre-made GF bread. It is Udi's brand, but you have to check the package carefully because they also make regular bread. It is the best--you can leave it on your counter for a week and it stays soft! Also, I use a blend of GF flours for my baking. I always have great results and would put my GF treats up against any gluten-containing food. My husband is a picky eater, so he is my "litmus test". He never complains about my baking. Just a thought....good luck!
Feb. 4, 2010 7:29 pm
Oh yeah, rice flour can be tricky. :) I developed a totally foolproof chewy GF chocolate chip cookie recipe recently. You can find it on my blog or recipe box if you want to give it a try. It uses brown rice flour, but seriously you would never know it was GF. People will stuff their faces with these cookies and never know...mwhahaha! :D
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About Me
Live with my SoulMate Hubby (a.k.a. "The Most Wonderful Man In the World") in a teeny, tiny apartment with two psycho cats.
My favorite things to cook
Still in progress, but the list includes (from this site): Scandinavian Almond Bars; Serbian Beef and Vegetables; Scandinavian Almond Bars; Black Russian Bread; Scandinavian Almond Bars; Roasted Red Potatoes; Norwegian Meat Balls; Scandinavian Almond Bars; Norwegian Soft Cake; Milk-Braised Pork Loin!
My favorite family cooking traditions
Blot Kake (Norwegian Soft "Cake"); Sur Kal (Norwegian "Sour Cabbage"); Russian Peas; Scandinavian Almond Bars; Norwegian Meat Balls; (started by me) Milk-Braised Pork Loin
My cooking triumphs
My first loaf of bread (assisted by my very first breadmaker) Making the Scandinavian Almond Bars -- and they worked FIRST TIME Norwegian Meat Balls - HURRAY for me! Blot Kaker (even though it was a little tough due to using brown instead of white sugar) (Hokey Phinokey! I should upgrade my level as THE BEST EXPERT - WORLD AMAZING! Just because of this little cake)!! And, the recipe that boosted my rating from beginning to Intermediate: Milk-Braised Pork Loin!!!!!
My cooking tragedies
Never, EVER ... under any circumstance: 1. Add ketchup to Beef Stroganoff Hamburger Helper!! (We ordered Pizza that night.) 2. Pour onion soup mix from a bulk bag directly into what you are cooking ... *GAG* (Jam Sandwiches are a great replacement!) 3. When making Russian Peas, make sure they do NOT boil dry. That was Christmas Eve dinner (the Big Disaster) December 2009. 4. NOTE TO SELF: Although Hubby adds ketchup to EVERYTHING -- DO NOT add to anything while cooking (He's usually right!)-- Reminder: Easy Fettuccine Fiasco. *Sigh*
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