Bob’s Red Mill White Rice Flour
Rice flours are relatively inexpensive and often called for in gluten free recipes to bulk out the flour requirements of a recipe. The downside of rice flours is their poor ability to absorb water. Use them in recipes that have sufficient moisture in them and allow enough time for the rice to absorb that moisture during the prep and baking time. I use rice flour in my sour dough bread because of the time the sponge sits. I do not use it in my apple crumble because it causes a sandy gritty texture. 680 grams
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