rice flour — noun • • • Main Entry: ↑rice * * * rice flour, 1. ground rice, used especially in making puddings, cakes, and face powder. 2. the layer of the rice kernel next to the cuticle, rubbed off as a powder in the processes of hulling and polishing … Useful english dictionary
Rice flour — A box of sweet rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown… … Wikipedia
rice flour — рисовая мука bulk flour storage system система бестарного хранения муки National flour пшеничная мука односортного 85 % го помола straight grade rye flour ржаная мука односортного помола flour bleaching apparatus отбеливающий аппарат для муки… … English-Russian travelling dictionary
rice flour — noun flour made from rice … Wiktionary
Rice noodle roll — Rice noodle rolls Traditional Chinese 豬腸粉 Simplified Chinese … Wikipedia
Rice paper — usually refers to paper made from parts of the rice plant, like rice straw or rice flour. However, the term is also loosely used for paper made from or containing other plants, like hemp, bamboo or mulberry.Rice paper plantIn Europe, around the… … Wikipedia
Rice noodles — are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and… … Wikipedia
Rice milk — is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly unsweetened, the sweetness in most rice milk varieties is generated by a natural enzymatic process, dividing the carbohydrates into sugars, especially… … Wikipedia
Rice cake — Cantonese sweet nian gao cake, pan fried … Wikipedia
Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… … Wikipedia
Смотреть что такое «rice flour» в других словарях:
rice flour — noun • • • Main Entry: ↑rice * * * rice flour, 1. ground rice, used especially in making puddings, cakes, and face powder. 2. the layer of the rice kernel next to the cuticle, rubbed off as a powder in the processes of hulling and polishing … Useful english dictionary
Rice flour — A box of sweet rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown… … Wikipedia
rice flour — рисовая мука bulk flour storage system система бестарного хранения муки National flour пшеничная мука односортного 85 % го помола straight grade rye flour ржаная мука односортного помола flour bleaching apparatus отбеливающий аппарат для муки… … English-Russian travelling dictionary
rice flour — noun flour made from rice … Wiktionary
Rice noodle roll — Rice noodle rolls Traditional Chinese 豬腸粉 Simplified Chinese … Wikipedia
Rice paper — usually refers to paper made from parts of the rice plant, like rice straw or rice flour. However, the term is also loosely used for paper made from or containing other plants, like hemp, bamboo or mulberry.Rice paper plantIn Europe, around the… … Wikipedia
Rice noodles — are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and… … Wikipedia
Rice milk — is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly unsweetened, the sweetness in most rice milk varieties is generated by a natural enzymatic process, dividing the carbohydrates into sugars, especially… … Wikipedia
Rice cake — Cantonese sweet nian gao cake, pan fried … Wikipedia
Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… … Wikipedia
Качественный диетический продукт вьетнамского производства. Не содержит глютена и не вызывает аллергии. Рисовая мука Bot Gao идеальна для приготовления выпечки и домашней лапши.
Модификации
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Характеристики
Рисовая мука Bot Gao Rice Flour изготавливается из отборного вьетнамского риса, она не содержит глютен – клейковину, запускающую процессы набора лишнего веса и развитие диабета первого типа, развитие ожирения, раковых опухолей и онкологий, сердечно-сосудистых заболеваний, пугающий остеопороз (когда безобидные падения заканчиваются переломами) Именно благодаря использованию в пищу рисовой муки на Востоке показатель вышеперечисленных заболеваний гораздо ниже!
Продление молодости вашего организма и активности внутренних органов – в ваших руках!
Вьетнамская рисовая мука Bot Gao – диетический ингредиент высокого качества!
Глютен, медленно, с опасным постоянством, провоцирует воспалительные процессы в нашем организме, создавая токсическую нагрузку на тонкий кишечник и печень. Глютен содержится в пшеничной, ржаной, овсяной муке и из ячменя, только в рисовой муке НЕТ!
Соответственно он в изобилии представлен в различных продуктах на прилавках магазинов! Избежать его и дать организму возможность очиститься от уже накопленной дозы глютена, можно лишь полностью отказавшись от любого вида выпечки (т.е. строгий безглютеновый режим), занявшись сыроедением и практикуя лечебное голодание, комбинируя его с правильным раздельным питанием. Но, согласитесь, жизнь без десертов скучна, не стоит создавать себе дополнительные запреты и табу, просто замените во всех блюдах привычную вам муку на рисовую, старайтесь
покупать десерты именно из рисовой муки, пробуйте новые рецепты тортов, пирогов, кексов из рисовой муки (кстати, они запекаются быстрее, чем традиционные)! Рисовую муку можно использовать в блинчиках и оладушках, в пирожных и печенье, для производства лапши, вермишели и даже в качестве загустителя в крем-супах. Пробуйте, экспериментируйте, творите! Цвет: белый.
Условия хранения: хранить в сухом прохладном месте, подальше от тепла и прямых солнечных лучей. Срок годности: 1 год.
Рецепт
Рисовые шарики
Смешайте ½ чашки рисовой муки, ¼ стакана сахара, 1 стакан воды. Налейте в кастрюлю, доведите до кипения, через 3-5 минут снимите с огня и поставьте остывать. Далее добавьте ½ чашки муки тапиоки. Перемешайте. Смажьте обе руки растительным маслом и из получившейся массы начните делать небольшого размера шарики. Заполните кастрюлю среднего размера водой и доведите до кипения. Опускайте рисовые шарики по несколько штук в кипящую воду на 4-5 минут. Как только они начнут всплывать – значит они готовы! Пока они горячие, по желанию, вы можете обвалять их в цветном сахаре, порошке какао, кокосовой стружке! Очень вкусно макать их в сгущенное молоко, цветочный мед, жидкий шоколад, фруктовые джемы!
Рецепт
Рисовые Кексы
Разогрейте духовку до 350 °. Растопите 8 столовых ложек сливочного масла, тщательно смешайте ½ чашки тростникового сахара, добавьте 2яйца и 2 чайные ложки ванили – тщательно перемешайте (венчиком будет удобнее). В содержимое добавьте 1 и еще ¼ чашки рисовой муки, 1 чайную ложку порошка для выпечки (т.е. разрыхлителя), продолжайте взбивать до однородной массы. Вылейте тесто в подготовленную форму для торта (предварительно смазанную маслом) или в маленькие формы для выпекания кексов. Выпекать до готовности (проверяйте зубочисткой).
Внимание: изделия из рисовой муки при выпекании сохраняют белый цвет!
By Nicole Hunn | Published: March 30, 2017 | Posted In: Basics, Gluten Free Flour Blends
How did we get here?
Well, color me surprised. I never ever thought I would be encouraging anyone at all to grind their own rice flour at home for gluten free baking (or for anything else).
But ever since I offered my online gluten free flour course to my email subscribers, I’ve been determined to be able to do just that.
I have so much to tell you! If you just want the basic facts on how to get it done, scroll down to watch the video or see the recipe portion ⏬. If you’d like all the facts, keep reading!
(Oh, and if you’d like to know how to use rice flour in your gluten free baking, please see my gluten free flour blends page! Rice flour must be combined with other flours to create an all purpose gluten free flour blend.)
Why is finely ground rice flour so important?
When I first began baking gluten free, I used a bean flour blend for my recipes. With you all as my witnesses, I will never ever do that again. Bean flours smell awful, at every level of baking. Just no no no.
Ever since I first started using gluten free flour blends with a rice flour base, I’ve known how important a finely ground rice flour is.
In fact, the two most important characteristics in a proper gluten free flour blend are how finely ground the rice flour is, and (of course) what else is in the blend to balance out that rice flour.
You could even argue that a finely ground rice is more important than a balanced blend, since you can sometimes rebalance a flour blend with other recipe ingredients (although that can be tough).
But a gritty rice flour is a dead end.✋? There are two reasons for that:
One, a gritty rice flour is often the reason that people will say that a gluten free baked good is “good, for gluten free.” Not just plain good.
The mouth feel of grit is just the worst. It ruins the entire experience, and frankly everyone will judge your baked goods harshly. Because they just won’t be very good.
Two, a gritty rice flour will often mean that the ingredients in a recipe simply don’t combine properly. You may whisk your dry ingredients together as well as possible, but they’ll still resist combining with the rest of the ingredients.
Think of how you can combine different colors of fine sand into a lovely, unified design. But a bunch of pebbles in a jar will always have empty spaces between and among them.
There is one exception, though. If you are allowing the rice flour to rest in a mixture for a long time before baking, as in a slow rising yeast bread, gritty rice grains will soften.
How to make rice flour from rice grains
The only brand of truly superfine rice flour that I believe you can buy retail is made by Authentic Foods (affiliate link). It is silky smooth, no doubt.
It’s what I’ve always used and recommended, and I still do. But it’s not very available in stores (although I buy it online easily), and it’s super expensive.
There are other brands of so-called superfine rice flour, like from Vitacost. But in my experience, they’re not up to par.
And nothing is going to be cheaper than buying long grain rice itself, and grinding it into flour—in the long run.
Since rice itself is so inexpensive, and rice flour is nothing more than ground rice, we should be able to make our own rice flour. For that, we need a grain mill. I’ll explain why.
Which grain mill should I use?
This post is not sponsored. The product links do contain affiliate codes, which earns me anywhere from a few pennies to a few bucks if you use them to purchase. Feel free to shop around!
I’ve tried making rice flour at home with a high speed blender. If you search online, you’ll find a few sources who promise that it works well enough.
In my experience, though, the result is nothing but a grainy rice flour. And you’re limited in how many times you can blend your dry rice.
High speed blenders create heat while they work. That means you simply can’t run flour through the blender twice without a lot of trouble. And even if you could continually blend your rice, it wouldn’t be finely ground enough.
Most grain mills are designed to grind wheat. Since there are harder and softer varieties of wheat, and wheat in general is not as hard a grain as rice, there are more options for wheat-eaters.
Pretty quickly, I was able to narrow down my choices to three, none of which are suitable for wet or oily grains:
The Komo Classic
The Komo Classic Grain Mill, is made by a well-respected German company. The casing is made from beechwood, and it’s a “stone burr” grain mill.
The Nutri-Mill
It has a very nice compact design, but is louder than option 3 below and I’ve read more than a couple reports of the compact design being the cause of mold growing in the housing in between uses. Yuck!
The WonderMill
You can only select one of three settings, Pastry, Bread and Coarse, but since I want the finest grind, I don’t need more control. This is the mill I selected and purchased.
The double grind
Regardless of which mill you use, you must run your rice through the grinder multiple times. Otherwise, your rice flour will have a gritty feel overall.
It’s not that there will be a few larger flakes here and there, which sifting the flour would remove. You must grind twice.
That means passing the rice through the grinder once, then passing the once-ground flour back through the grinder once more. Since a grinder won’t heat the rice like a blender, you can grind twice in quick succession.
What about wet grinding?
Indian cooking frequently uses finely ground rice flour in making such dishes as roti. From the research I did online, it seems like wet-grinding is the most common traditional method.
I searched online for a wet grain grinder. I actually was able to find a few machines sold in the U.S. that seemed to be good quality.
But there were warnings everywhere that even the best versions often arrived broken, and customer service was nonexistent. No thank you.
You cannot grind anything wet in any of the three mills I mentioned above. But what about soaking the rice, then drying it and then grinding it?
Based upon the fact that Indian cooks use wet grinders, I tried soaking rice in hot water for 2 hours. Then, I dried it fully at room temperature, and then passed it through my WonderMill dry grinder twice.
Is it worth the price?
Now, we arrive at the ultimate question: price. The answer is a relatively unsatisfying, “it depends.”
After about 46 pounds of ground rice, you’ll have made back your money. And then the rest is yours.
When I purchased this machine, I assumed that I would use it enough to learn whether I could recommend it to you. Then, I would write this post, consider the mill a cost of doing business, and set it aside. But I made at least 10 pounds of rice flour in my testing.
I’ve been using it to make my lovely gum-free blend. So far, I’ve made pancakes, enchilada sauce, crepes and pudding. So far, so good. It’s not as finely ground as Authentic Foods, but it’s quite fine. And way, way less expensive.
I’ve also used the mill to make oat flour from old fashioned oats and chia flour from chia seeds for smoothies. I’m rather enjoying myself.
Only you can decide if it’s worthwhile for you to purchase a grain mill to make your own rice flour (and other flours) at home, of course. But the option is at least there.
Oh, and if you’d like to take some of that rice and make rice pudding, I’m not planning to talk you out of it.
Homemade Sweetened Condensed Milk
Easy Flourless Chocolate Cake
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Comments
I vote for seeing if kitchenaid would send you a grain mill to try. I just bought a proline 7 quart kitchenaid stand mixer and pasta extruder attachment(sounds like a weapon!) I have been wondering about grain mill for GF flour.
Hello, i was just checking the site “willitgrind.com” from WonderMill and the tapioca pearls are listed as Able to grind: Yes Under Warranty: Yes So that is a good news for those who want to grind tapioca pearls. I have posted a request for Cassava, which is the root from which the Tapioca is extracted. I did get some Cassava flour and found it to be a very good addition to my gluten-free flour blend.
Interesting, Andre! Thanks for sharing that info.
Kathy Simkins says
I have a Multi Mill and it has been a lifesaver! In just 6 months it had paid for itself. I have had a wheat mill for over 40 years and it is noisy and messy. My multi mill is faster, quieter and cleaner. I got the Multi Mill for my gluten free needs and still use the wheat mill for my husband’s whole wheat bread. But that might go off to one of my sons as my husband has recently started showing signs of Gluten Intolerance. Having too many allergies to count I have never told him that he can’t have something he loves. He has been so sweet with trying to keep me from having problems. He is especially careful with his beet cans and will often have the things he loves that would kill me when he is off running errands for our business. I am one of the subset of gluten sensitive patients that is also allergic to all things mammal. That makes things hard when I have to prepare two separate meals every time we have a meal. I try to come up with a “base” that can be used for each of us and then make additions to the base that will work for two meals. For instance, I might make stir fry and add mammal meat to his portion and chicken or fish to mine. But life is always changing. So I do appreciate your sharing your wisdom with the world. As for why tapioca is excluded from the list of things you can mill yourself. Tapioca is hard on the grinder surfaces and in the most cases can clog up the grinding surfaces. Consider it another “oily seed” like flaxseed. You might check with your favorite Health Food store to see if they have a bulk variety of tapioca flour. Our local Health Food stores get it in bulk and re-package it so that it is about half the price of “branded” tapioca flour. Also check the Asian markets in your area. They often have packages of tapioca flour for a fair price.
Hi, Kathy, Thanks for your story. I’m afraid I do not recommend purchasing flours at Asian food stores, as they are not reliably gluten free, and there is tremendous potential for cross-contamination among bins.
I LOVE that you experimented with grinding your own flour and have shared these results. Before going gluten free eight years ago I ALWAYS ground my own wheat for homemade bread, etc. I really missed that aspect of baking, and bought a new, uncontaminated grinder for gluten-free grains. I’ve had a hard time finding info on what kind of rice to grind. Short grain? Long grain? Medium grain? Basamti? Jasmine? White? Brown? I’ve been using my grinder mostly for sorghum, millet, and teff. I, too, came to the conclusion that putting it through twice was the way to go, so glad to see your validation here. I hope you keep experimenting, and keep passing along your results.
Glad this information is useful to you, Anna!
I do love your site and especially your flour recipes. Thanks for sharing
Hi Nicole I see you have made oat flour in your mill, oats contain gluten, albeit slightly different gluten to the other grains and can cause major issues for many coeliacs, especially when people see GF on the label. My 3 grandsons are all coeliacs and can’t have oats, pulses or legumes so we have to be mega carefull. I do love your site and especially your flour recipes. Thanks for sharing
Martha, oats do not contain gluten in the same sense that wheat, barley and rye do, as I discuss in this post. If you need to avoid oats, by all means do what works for you and your family!
Thank you for this post. I have a Whisper Mill (precursor to Wonder Mill) sitting in my basement that I used to use for grinding Spring wheat before I found out I could no longer have gluten. Now I’ll have a reason to use it. Mine has more than three options though. I can grind from coarse to pastry flour and superfine flour. I wonder if I’ll still need to mill this through twice with this machine. I’ve had it since 1999.
Hi, Jeannie, The WhisperMill/WonderMill is essentially the same thing as the NutriMill. It uses the same type of mechanism. So yes, you’ll have to run the grain through twice to get anything truly fine. Honestly, I think using anything other than a commercial mill (even a Komo mill) would require running the rice grain through twice. Glad the info is useful!
Victoria Donaldson says
I had done someverything research into this some time ago but only for hand Mills and came to the same conclusion as you. Thanks for this post. BTW do you know long it took to make one batch of flour. Thanks again for all your research in our behalf.
Hi, Victoria, Of course, the time the milling takes will depend on how much of the grain you are grinding. The first run through the mill is quite fast, but the second takes about 3 times as long, approximately. Hope that helps!
Hi Nicole, I was just wondering about making own rice flour and up popped this, marvellous. Thank you for the information. Have you any knowledge with regards to hand grinders and I have seen attachments for kitchenaid and Kenwood food mixers that say they do the job? They are also bit cheaper. The only one mentioned above I could find on Amazon here in the UK was the wooden grinder. Thanks for all your findings.
Since you’re in the UK, I wonder if the German Komo mill is cheaper for you? That might be an option.
Good day….. I don’t have a mill to grind down the rice so fine… Would a coffee grinder do the same job?
I’m afraid not, Colleen.
How about a grinder for a kitchenaid stand mixer.? They say it can make flour.
Hi, Barb, I haven’t tried that, but I’m afraid it’s hard to imagine that that would grind rice finely enough to be used for baking without any grit.
Hi Nicole, If it’s dry grinding, you don’t wash rice before grinding? I only ask because I always wash rice a few times before I cook rice, and I feel like I have to. Thank you.
No, Grace, I don’t recommend that. Please see the discussion in the post about what happened when I soaked the rice, dried it and grinded it.
Have you tried grinding Brown Rice? If so, what brand?
I haven’t, no. Brown rice will be harder to mill into a very fine flour, as it still contains the fiber and germ that have been mostly removed from white rice. The flour blend I make most often on my own is my gum-free blend, and I don’t need brown rice for that. And I wanted to get the word out about this as soon as I settled on conclusions about white rice.
I cannot afford using the Authentic ultrafine flour so have been using the finely ground rice flour I get in Asian stores. I do remember you not recommending using the Asian flours due to inconsistent moisture content. Does grinding your own rice into flour deal better with that issue?
Actually, Cheryl, I don’t recommend those flours as they are very easily cross-contaminated in those bins, and are of inconsistent sources.
I’m afraid that I don’t think that will work, no, Kelley. I haven’t tried it myself, but coffee isn’t ever meant to be ground as finely as grains, so it’s very unlikely. Sorry! The mill I pictured does seem to be the most cost-effective option, if you take into the account savings over time.
You can also use the grinder with Tapioca Pearls. This only saves money if you buy the tapioca pearls in bulk and use a lot of tapioca flour. Our family loves homemade Chebe bread, so the tapioca savings are nice.
Funny you should mention that, Jessica, since for some reason tapioca is excluded from the manufacturer’s instructions on things you can grind. I wondered why, but it’s good to know that you’ve had good results doing that. I’m assuming you’re using the same mill I show here?
I’m Nicole
On Gluten Free on a Shoestring, we make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
