I am looking for a recipe where rice flour is used. E.g. bread, cake or vegan cheese.
Here is a link that might be useful: Go Vegan
you might try looking under Autistic diets--there are a few there
Go to Celiac.com They have lots of recipes for the people who cannot use wheat flour. Also type in celiac recipes in your search window, and you will get a lot of sites. I use rice flour in place of wheat flour, and keep the measurements the same.
2 cups rice flour
5 tsps baking powder
1/8 tsp salt
2 cups water
1 Tbs honey
3 Tbs sesame oil
Sift together flour, baking powder and salt. Blend water, honey and oil. Stir into flour mixture. Oil waffle iron well and bake.
recipe courtesy Richard Hittleman
(Philippino Ground Rice Muffins)
recipe courtesy Glenda Baretto
1Â¾ cups rice flour
Â¼ tsp salt
1Â½ tsp baking powder
Â½ cup sugar
Put the rice powder into a food processor. Add 1 cup water and blend until well mixed. Scrape down sides and mix for 3 to 4 minutes until smooth and satiny. Add the salt, baking powder and sugar. Pour batter into two six-muffin pans filling each mould only half full. Steam one pan at a time over rapidly boiling water for about 15 minutes (test with toothpick) As soon as you remove a pan, place it in cold water. This will loosen the muffins.
this link may be helpful if you are interested in gluten substitutes
Bette Hagman has oodles of recipes in her books. They are all for celiacs and use rice flour, usually along with other flours.
For people who are interested in using rice flour, it is easy to make at home if you have a coffee/spice mill. The difference in performance and color between white and brown rice flour is small. The white is a shade whiter, smoother textured, and less flavored. White or brown rice flour may be used interchangeably in any recipe.
The BIG difference you need to note is the variety of rice that you use for what task. Flour made from any long-grain rice is suited to breading, sauces, and use as a thickener; it is not good for baking (brownies excepted) since it yields a wet, soggy product with a large crumb. Both medium- and short-grain rice flours are multipurpose and can be used as thickeners and in baked goods, where they give a sandy, dry crumb. The problem with buying rice flour is that you don't know what type of rice they use, so make your own at home.
For 1 cup rice flour, grind a scant 3/4 cup (3/4 c. minus 1 T.) short-grain rice or 3/4 cup long-grain rice.
An interesting use for rice flour: If you want to make really crunchy cookies, you can substitute part of the wheat flour for rice flour.
Chinese Almond Cookies
(source: The Splendid Grain by Rebecca Wood)
5 T. unsalted butter
1/2 c. Sucanat or packed light brown sugar
1 large egg
1/2 t. almond extract
1-1/2 c. brown rice flour
1/4 t. sea salt
18 blanched almonds
1 large egg yolk
Preheat the oven to 350Â°F. Grease a cookie sheet (or line with parchment paper) and set aside.
Cream the butter and Sucanat in a mixing bowl until light and fluffy. Mix in the egg and almond extract. Stir in the flour and salt until well mixed. (The dough may be baked immediately or refrigerated, tightly covered, for up to 5 days.)
Roll the dough into walnut-size balls. Place 2-inches apart on the cookie sheet. Flatten with your fingertips. Press in almond half into the center of each cookie. Bake for about 12 minutes, or until lightly golden. Cool on wire racks. (May be stored in an airtight container for up to 1 week.)