In my journey of experimenting with an incredible grain mill (that you will hear more about shortly) I have been playing with rice flour. First of all, I am a firm believer that so many people are having problems with “gluten” because our genetically modified grains are no longer what they used to be. We simply are having a harder time digesting what is no longer “normal”. This tends to have me leaning towards more organic sources as well as now starting to create my own flours.
I, my friends, have become a miller.
Let’s talk about rice: I prefer brown over white because it is less processed. It is rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. For those trying to lose weight or those suffering from diabetes, brown rice can prove a healthful staple given its low glycemic rating which helps reduce insulin spikes.
A staple in India, Japan, Southeast Asia and Thailand, rice flour is mainly used for making noodles, desserts and sweets. It is also an excellent thickener for sauces, custards and gravies.
My favorite thing? It is super easy to make – again, more on that soon!
Here is a collection of 20 great rice flour recipes that we found — I hope you enjoy them!