Using rice flour?

Question

I am trying to cut down on wheat flour by replacing some of it with rice flour in recipes for things like pizza dough, cookies and cakes. Can anyone provide guidance as to how much you can replace, whether this alters the finished product and how to compensate for any changes?

Answer 1

When a recipe calls for one cup of wheat (white) flour, use the following amounts of other flours.

· Barley flour—1¼ cups
· Corn flour—1 cup
· Oat flour—11/3 cups
· Potato flour—¾ cups
· Rice flour—¾ cups
· Rye flour—11/3 cups
· Soy flour—11/3 cups
· Tapioca flour—1 cup

Rice flour gives a distinct graininess to baked products. Since wheat flour contains gluten which gives structure to baked goods, don’t expect the same texture with other types of flours. What you want to focus on is taste. When trying to substitute some of the flours in a recipe, I start with replacing only one-half the wheat flour with the other whole grain flours. Some have turned out great. In other recipes, I’ve had to replace only one-third of the amount.

In making your own substitutions, experimentation is necessary and some failures should be expected. Think of a FLOP in these terms.

F = Fix it
L = Live with it
O = Or
P = Pretend you planned it that way!

Answer 2

SHORTBREAD (With Rice Flour)

1 lb. butter
1/2 c. rice flour
1 c. sugar
4 c. (approx.) flour

Cream butter and sugar. Add rice flour, then regular flour until dough shows signs of "cracking". Mix with hands. Knead well. Form into rolls and refrigerate. Slice and bake at 275 degrees for 12/ hour to 45 minutes until lightly browned.

Answer 3

Cannot be used with yeast, yeast needs the gluten in wheat flour to make dough rise.

Answer 4

i think the pizza will be more crispy