Corn Flour vs Brown Rice Flour
bostonoak
10 years ago
Featured Answer
Sort by:Oldest
Comments (14)
grainlady_ks
10 years agolast modified: 9 years agobostonoak
10 years agolast modified: 9 years agoRelated Discussions
Uses for rice flour?
Comments (4)First off, you can quickly make your own rice flour by milling rice in a coffee/spice mill (it's also a good way to "clean" the mill). Fresh is always best!!! When you purchase rice flour, you can't be sure how old it is, nor what variety of rice was used to make it. All rice flour is not created equal... -There's not much difference in performance and color between white and brown rice flour. White is a bit whiter, has a smoother texture, and a little less flavor. The difference in performance is between the rice varieties. -Flour made from any long-grain rice is best used for breading, sauces, and as a thickener - it's not the best choice for baking. -If you are going to bake with rice flour, use medium and short grain rice for the flour. Medium and short grain rice flour can be used as an all-purpose type of rice flour - both for things long-grain rice is used for, AND baking. -For one cup of rice flour, grind a scant 3/4 c. (3/4 c. minus 1 T.) short-grain rice or 3/4 c. long-grain rice. -You can replace part of the flour in cookies with rice flour if you want a really crispy cookie. -You'll find a lot of recipes using rice flour in gluten-free cookbooks, usually in combination with other gluten-free flours. -You can make a gluten-free sourdough starter by using rice flour. CHINEESE ALMOND COOKIES (Source: The Splendid Grain - by Rebecca Wood) (Note: the texture of this cookies is light and sandy/gritty from the rice flour.) 5 T. unsalted butter 1/2 c. Sucanat or packed light brown sugar 1 large egg + 1 large egg yolk 1/2 t. almond extrace 1-1/2 c. brown rice flour 1/4 t. sea salt 18 blanched almonds Preheat the oven to 350F. Grease a cookie sheet and set aside (note: I use parchment paper). Cream the butter and sugar 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 an 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.) LIZ DAVIS'S WHEAT-FREE PEANUT BUTTER COOKIES (Source: All-American Waves of Grain - by Barbara Grunese and Virginia Van Vynckt) 1/2 c. creamy peanut butter 1/2 c. vegetable shortening or unsalted butter 1/2 c. granulated sugar 1/2 c. packed light brown sugar 1 egg 3/4 c. brown rice flour (or soy flour) 1/2 c. potato STARCH (NOT potato flour) 1 t. baking soda 1/2 t. salt Preheat the oven to 325°F. Lightly spray a cookie sheet with nonstick cooking spray. With an electric mixer on medium speed, beat the peanut butter with the shortening until light and creamy. Add the sugars and beat until fluffy, about 2 minutes. Beat in the egg just until mixed. In a medium bowl, combine the brown rice flour, potato starch, baking powder, baking soda, and salt. Add to the sugar mixture and mix well. Roll the pieces of dough into 1-1/2-inch balls. Place on the prapared cookie sheet. Dip a fork in cold water and press the tines gently against the cookies to make a crisscross design and to flatten them slightly. Bake for about 18 minutes or until golden. Let cool briefly on the cookie sheet, then remove to a wire rack. Store in an airtight tin. These cookies freeze well. 128 calories, 7.5 g. fat, 2 g. saturated fat, 9 mg cholesterol, 0.5 g. dietary fiber, 123 mg. sodium -Grainlady...See MoreCorn or FlourTortillas?
Comments (22)I use corn tortillas only when making enchiladas and flour for things like burritos. Jo, here are two tried and true enchilada recipes. Home Cookin Chapter: Recipes From Thibeault's Table =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Guacamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green chili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillo, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated....See MoreFlour or corn starch
Comments (12)Flour. If I use cornstarch it becomes a sauce IMHO. I make a roux for some things. For basic gravy when I make a braised roast I remove the meat, remove any extra fat that I can, add potato and/or vegetable water and any other seasonings or broth, bring that to a boil, scraping loose any browned bit in the bottom of the pan. Then I slowly add my water/flour mixture to the boiling juices, adding more to thicken to the consistency we like. Be careful to keep the gravy boiling while adding the water/flour mixture to avoid lumps and cook the flour. Nancy...See MoreRice flour in the latkes?
Comments (8)From the recipe below, the answer is yes. You can make your own rice flour in a coffee/spice mill. I'd suggest using short- or med.-grain rice. You'll get a better product than using long-grain rice for flour. Long-grain rice is suited to breading, sauces, and as a thickener. Short- and medium-grain are multi-purpose, working for the same things as long-grain, but are best for baked goods and food preparation. For 1 c. rice flour, grind 3/4-cup minus 1 T. rice (short-grain). -Grainlady LATKES (source: The Gluten-Free Gourmet - by Bette Hagman) 3 fist-sized potatoes 1 onion about 2-1/2 inches round 2 eggs 2 T. rice flour 1/2 t. salt 1/4 teaspoon pepper Peel and quarter the potatoes and place in a bowl of water until ready to process. In the blender, pulse the onion until finely chopped. remove to a mixing bowl and then pulse the potatoes in several batches until finely chopped. Beat the eggs. Add them with the flour and seasonings to the potatoes and onions. Mix well. Fry the pancakes about 1/4-inch of hot oil until golden, about 3-4 minutes per side. Serve hot. Makes 9-10 pancakes....See Moregrainlady_ks
10 years agolast modified: 9 years agobostonoak
10 years agolast modified: 9 years agosleevendog (5a NY 6aNYC NL CA)
10 years agolast modified: 9 years agobostonoak
10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years agobostonoak
6 years agobostonoak
6 years agoplllog
6 years agoci_lantro
6 years agobostonoak
6 years agoplllog
6 years agolast modified: 6 years ago
Related Stories
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full StoryDECORATING GUIDESBeautiful Burlap?
The Low-Cost Fabric is Prime Fodder for a Weekend Project
Full StoryMOST POPULAR7 Ways to Design Your Kitchen to Help You Lose Weight
In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better
Full StoryKITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full StoryKITCHEN DESIGNDisplaying Kitchen Supplies — Hot or Not?
Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think
Full StoryHEALTHY HOME12 Ways to Set Up Your Kitchen for Healthy Eating
Making smart food choices is easier when your kitchen is part of your support team
Full StoryFEEL-GOOD HOME12 Very Useful Things I've Learned From Designers
These simple ideas can make life at home more efficient and enjoyable
Full StoryKITCHEN STORAGEGet It Done: How to Clean Out the Pantry
Crumbs, dust bunnies and old cocoa, beware — your pantry time is up
Full StoryKITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full StoryLIFEHow to Celebrate National S’mores Day When You Don’t Have a Campfire
Too hot to toast marshmallows? Never got around to building that fire pit? These recipes are for you
Full Story
plllog