Home Cooking 46

Gluten-free adventures with rice flour?

jvanderh | Apr 10, 201207:35 PM

I'm new to gluten-free cooking, and have been experimenting almost entirely with white rice products. I made some egg noodles tonight that were just rice flour, egg/yolk and xanthan. My significant other declared "wow, they actually taste like normal pasta!" Although they didn't taste much different than the Asian rice noodles I use all the time, I was really tickled about their being a nice healthy yellow, and that I could roll them out to the second to thinnest setting. I've also found that rice flour makes great brownies- my family inhaled them at Easter, and my cousin and her husband were happy to be able to eat them during passover. My first attempt at bread wasn't so good, though. I wondered about aerating it using whipped egg whites, but I haven't tried yet. Is anyone else spurning the siren call of the seven-flour blends or the packaged baking mixes and going simple? I'd love to hear about your trials and successes.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH