| 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. -Grainlady Chinese Almond Cookies
(source: The Splendid Grain by Rebecca Wood) Makes 24 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 350°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.) | 
