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Sun, 9 Oct 2005 13:25:15 +0100 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hello all,
I normally use GF mixes for baking rather than having to mix individual GF
flours. I usually keep my mother-in-law supplied with a packet of GF mix as
she likes to have something baked for me when I visit.
However, when she ran out recently she couldn't find any in her local
supermarket and bought brown rice flour in the health food shop instead.
When I visited she had made a sponge as a base for a trifle with the brown
flour directly substituted into a non-GF recipe and it turned out fine.
I thought this wasn't possible and that you had to mix different types of
such flours in appropriate proportions to get decent results when baking.
My first question therefore is: Is GF baking less complicated than I thought
and can I just use brown rice flour as a replacement for non-GF flour in
most recipes?
Secondly: I remember seeing somewhere that some rice flours go off very
quickly. Is there an issue with storage of brown rice flour? Should I
suggest she puts it in the fridge or freezer?
I'd be interested to learn from all you more experienced GF bakers out
there!
Best GF wishes,
Liz Ward, Dublin, Ireland
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