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what to make with brown rice flour

 
gardener
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Dear Permie kitchen warriors,

I am doing a massive pantry cleanout after Covid stocking. I've cleared out the tiny shell pasta, quinoa flakes and split peas, but the one thing I haven't found a good use for: brown rice flour. All the recipes either seem to be pancakes or brownies or cookies. We don't do baked goods more than once a week here, and the brown rice brownies were not the best I've ever had, so I see this bag lasting me approximately 100 years. The only remaining option I see is porridge to replace my oatmeal in the morning.
You all are pretty creative, anyone doing anything fun with brown rice flour?

(if it has any garden use, I can do that too. If it kills slugs, I will fall to my knees with delight.)
 
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Tereza, I did a search on allrecipes for rice flour. Would brown rice flour be different?

I saw lots of suggests from crepes, breading, even banana bread and pie crust.  

I looked at the recipe for the pie crust to see what it called for which was both white and brown rice flour.

Have you tried doing a search for gluten free recipes?  Many of the ones I saw had that title.
 
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Brown rice flour is a lot more "grainy" than some other gluten free flours so for better texture, you want to mix it with other grains like oat and sorghum. Adding something like psyllium husk / powder helps.

The nice thing about brown rice flour is that it adds similar mouth feel as whole wheat so if you like the whole grain texture, it's a win. Especially in bread. But you do need the combo, imo.

The texture difference between brown rice, sweet rice and white rice flour is significant. The latter are much more gummy.

But if you're not baking, I'm not sure what to suggest to use it for.
 
Tereza Okava
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Thank you both.
White rice flour (which I also have) and sweet rice flour (idem) can be used to make steamed buns and noodles and stuff, which is more of what we eat. Brown rice flour.... it seems to be GF baking, mostly cookies.
I bought all the flourz and weird grainz when I first started learning about FODMAPS and GF baking and thought I would be making a lot of things. As it turned out, I pretty much just stopped eating baked stuff as often, which worked just as well.

I did read that it is a good candidate to thicken stews and gravies, and I will be using some for that (I generally would use white rice flour, chickpea flour, amaranth flour, etc etc for that, and only do it about once a month, but little by little, right? LOL).
Thanks again. If I make any wonderful discoveries I will report back. It does seem like a delightful thing to toss veggies, potatoes, sweet potatoes, etc in before roasting to give things a nice crunch.
 
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I use brown rice flour as a thin batter for nori sheets. It fries up super crisp and light. I would think that you could use it to fry other things as well, like squash blossoms, elderflower fritters etc. My batter is just water and brown rice flour. You do have to keep mixing it when using, it settles.
 
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I would make dosas and pile stir fry on top.
 
Tereza Okava
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aaah, dosas is a great idea, especially as things are getting colder around here and we are warming up with spicier food and stews.
Bonus, I just found a recipe that uses not only brown rice flour but big ball tapioca, which is another thing on my list to use up.... and I suspect I can do what I do with injera and use sourdough starter discard instead of letting the whole thing ferment for days. Talk about stacking functions....
 
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