How can I use Brown Rice flour and Soy Flour?
I am trying to use more alternative flours in baking but haven't had much luck with these two. Do they need to be mixed with other flours, or can I use them by themselves?
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I am trying to use more alternative flours in baking but haven't had much luck with these two. Do they need to be mixed with other flours, or can I use them by themselves?
9 Comments
Brown rice flour is great for gluten-free baking. I use it in conjunction with chickpea flour and water chestnut (or tapioca) flour to make gluten-free pastry, brownies, cakes, etc. It is also great in pancakes.
When you mix brown rice and soy flours with other flours, you can have excellent results. If you're using regular all-purpose flour, you can use up to a 1:1 ratio with success. Don't go beyond that with the brown rice and soy flours or your baked goods will really change in texture and have trouble holding together.
If you're using brown rice and soy flours because you're gluten-free, I recommend using sweet rice flour as your binding flour. I use this with brown rice flour at a 1:1 ratio and it works perfectly. Add 2 Tbls tapioca starch to that and you'll have no complaints about your products.
Take a look at my recipe for Cardamom Banana Bread for an example of how brown rice, sweet rice, and tapioca starch work together.