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Recently I posted the question: "Can brown rice flour be substituted for
white rice flour in recipes? I prefer to use whole grains where
possible."
I received over 20 replies. Twelve of those said that they used brown
rice flour successfully. Four said that they use a brown rice/white rice
combination. One person said that you must increase the xanthum gum when
using brown rice flour. Two people said they prefer white rice flour. The
rest asked to know what I found out.
I have made several recipes substituting brown rice for white rice in the
Bette Hagman's GF mix, and everyone enjoyed them. (I did not increase
the zanthum gum.) I really think this is a matter of individual taste.
Several people commented that brown rice flour needs to be kept in the
freezer.
Comments I received follow:
BROWN RICE ONLY (12)
I use brown rice flour often. It produces a heavier end product than
does white rice flour, but for a lot of things, that is ok for me. I
just posted a nice corn bread that I made using brown rice flour. You
sound like a new gf baker. The best thing to do is to buy the different
gf flours and experiment. Come up with things that you like - everyone
has different tastes. I think of gf baking as an art - creating
different things is fun.
Absolutely!
Yes it can be subsituted, I only use brown rice flour because I like the
taste and texture so much better than the white rice flour.
Yes, in most recipes I have found that brown rice flour works fine,
although it should be stored cold, frozen if you're not going to use it
up within a month or 2. Here's an excerpt from a summary I posted a few
months ago when I asked a similar question:
** 8) Improving the Nutrition of GF baked goods:
- use jowar (sorghum) and brown rice flours - Use bean flours. One person
said she started adding bean flour to her pie crust and it now tastes
more like wheat pastry - Read 3rd BH book for suggestions - Swap brown
rice flour into BH blend (but store it cold) - add 1/4 C rice bran into
almost any recipe rice polishings add nutrition and help hold moisture
I always use brown rice flour. The texture is a little different but one
can feel virtuous because of the healthy diet!
I have had no problems substituting brown for white. I, too, prefer the
brown. It is tastier and contains more nutrients.
I do it all the time. Having said that, I've only been baking GF about
four months and not everything turns out. I use brown rice flour in Bette
Hagman's crumpet recipe (and use the dough for pizza) and it's always
fine. I prefer whole grains, too.
I do it all the time.
I almost always use brown rice flour that I grind myself. I = have never
had a problem with a recipe. In fact my daughter was trying = to figure
out why my rolls and english muffins freeze better than hers = and we
decided it was the brown rice flour. ( I thought that was what = she was
using, but she thought I was just trying to get her healthy! = (right)) I
think the brown rice flour products are more moist and have a = lot more
flavor besides being more nutritious.
I have had a lot of success using Brown Rice Flour as a substitute for
White Rice Flour. The only thing is that Brown Rice Flour has a higher
fat content and therefore has a shorter shelf life. What you wan to do
is keep it in a tupperware container in the fridge or freezer to ensure
that it does not go rancid. Depending on the recipe, I may replace all
or a portion of the called for White Rice Flour with Brown Rice Flour ...
except in cooking things like cakes or cookies. I use it also with great
success in muffins. I make a Healthy Nut and Fruit Muffin that is a
wonderful breakfast muffin ... and I think the Brown Rice Flour adds to
the fibre content. I reserve the white rice flour for things like a GF
flour mix (which I also put brown rice flour in), dusting pans, deserts,
etc.
Brown rice flour is very good in savory dishes and breads. Have not tried
it in cookies etc. However do remember to store it in fridge as it goes
rancid otherwise.
Yes, yes, yes, brown rice flour can be used in place of white rice flour.
My celiac child is now 19-1/2 years old, and I have never bought white
rice flour; when Energy Foods mistakenly sent white instead of brown rice
flour in one order (they were not used to selling brown rice flour in
such large quantities) the entire family was disappointed in the flavor
and texture of baked items made with the white rice flour. We have also
always used potato flour instead of potato starch for nutritional
reasons, and I frequently boost nutritional value by replacing some of
the brown rice flour with rice polish, which is what is removed from
brown rice to make white rice. Our standard cookie baking flour mix is 3
parts brown rice flour to 1 part potato flour; the result is so yummy
I'll probably never use wheat flour in cookies (or much else for that
matter) again. We also use brown rice pasta rather than white rice
pasta; we've never tried the white rice pasta but know that the brown
rice pasta is delicious.
--------------------------
BROWN RICE AND WHITE RICE MIX (4)
I use brown rice flour all the time. However it end result is rather
heavy when you use it entirely for a recipe. So I have experimented and
use 1 1/2 cups of br rice flour when I have a recipe that calls for 3
cups when making bread, other flours I use in conjunction are white rice
flour - for lighter bread or muffic or cake, sorgham 1/2 to 3/4 cup,
potato starch and tapioca starch. You can also use chick pea flour as
another part. Mix and match until you find something you like. I usually
use mostly brown rice and br rice flour when I can depending on the
recipe. I use brown rice flour only for pancakes and blond brownies. Hope
this helps.
When ever I have a recipe for rice flour I use 1/2 white and 1/2
brown. I can't see why all brown wouldn't work.
You will find that brown rice flour will give your baked goods a more
grainy texture, and they will seem heavier, much like whole wheat flour
does. I use half white and half brown sometimes, but usually all white
in cakes, etc. For bread and pizza crusts etc. try using a combination.
Hope this helps.
Yes but it may be a bit drier, just like whole wheat versus refined wheat
flour. I find that it is best to mix flours -- for example, B. Hagman's
Rapid Rise French Bread (in "More from the Gluten Free Gourmet") calls
for 2 c. white rice flour and 1 c. tapioca. In that I substitute 2 c.
brown rice for the white rice and the tapioca prevents it from being too
crumbly.
--------------------------
INCREASE XANTHUM GUM
You can use brown rice flour, but my daughters three years of science
projects show that you must alter the amount of xanthan gum or other
additive (guar gum, pectin or methylcellulose) to 3 or 4 times as much as
much as white rice flour. Sorghum flour is another possibility. It may
use even less xanthan , etc.
--------------------------
PREFER WHITE RICE FLOUR
When I substituted brown rice for white rice in my favorite muffins, they
were a little drier and more crumbly. I have not tried substituting it
anywhere else. Brown rice flour would be more nutritious but it is has
more fat and Calories.
Sherri, I have discovered that brown rice flour has a more distinctive
and somewhat "yucky" (excuse the technical term-ha!) taste. The white
rice flour has a sweeter and more palatable flavor/taste. Just one
person's opinion but I thought I'd pass it on.
Sherri Miller
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The early bird may get the worm, but the second mouse gets the cheese.
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