The gluten in wheat flour can cause indigestion and other undesirable side effects. Since many foods are made with wheat flour, if you have a gluten intolerance you can be limited to what to eat. Opting to learn how to make rice flour with either white or brown rice can enable you to make your favorite “off-limits” foods with rice flour in place of the wheat.
¤ White or brown rice
1. Purchase brown or white rice, depending on the type of flour you want to make: The more rice you buy at a time, the less expensive the rice flour becomes. If you have a warehouse store in your local area, consider buying the rice in bulk so you can make rice flour in large amounts or in small batches whenever you need it, regardless of quantity. A 25-pound (11.33 kilogram) bag should produce enough rice flour to last for several months.
2. Purchase a blender or mixer that cracks grains: You need a blender or mixer that works specifically to crack grains; if you have one for wet ingredients, it will not work.
3. Fill the container with 1 to 4 cups (240 mL to 960 mL) of rice: If you use more than this amount, you could compromise the quality of the resulting rice flour. If you want to make more than this at one time, do it in multiple batches.
4. Mix the rice until the flour consistency is one you like: Mix it gradually until you get it as fine as desired. The finer the grain, the better it will work in baked goods because it will not drastically alter the texture of the final product.
5. Use the resulting rice flour in gluten-free recipes: You can also use it to thicken soups, sauces, and gravies. It works as a thickener because it will not allow the liquid to separate from the other ingredients.
6. Store any remaining rice flour in an air-tight container until you are ready to use it again: If the flour is not stored in an air-tight container, it may become moldy. You can store it in the freezer to help prevent the mold from forming, but if it is not in an air-tight container, it will absorb moisture and odor from other items. Brown rice flour typically lasts up to 5 months but may spoil sooner if the bran contains a lot of oil. White rice flour, when stored properly, is thought to have an indefinite shelf life.