The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Glutinous rice flour

Floydm's picture
Floydm

Glutinous rice flour

I keep seeing post about using rice flour to line one's bannetons. As you may have seen, last night I baked a couple of sourdough loaves. They were good, but I got carried away with the AP flour. I even scraped of quite a bit of the flour before putting them in the oven and they still came out looking like that.

So my question is is glutinous rice flour the same as regular rice flour? I have some on my shelf. Could I use it to line my towels and baskets? Would I come out with something less floury, or am I simply using way too much flour regardless of the type? I have this fear that I'm going to pop a loaf into the oven coated with glutinous rice flour, add steam, and open the oven to discover something coated in a centimeter of nasty, glutinous jelly. Ew.

Any advice would be appreciated.

Susan's picture
Susan

I'd be afraid to use it, Floyd, unless an "expert" okayed it. http://en.wikipedia.org/wiki/Glutinous_rice

This is what I use for bread:

Susan17-2970.jpg

Floydm's picture
Floydm

That was my thought too.

Mini Oven's picture
Mini Oven

make one roll and roll it in it and see.  I wouldn't use it on a whole loaf, the mess would only be bigger.  I do know that glutinous rice baked products tend to stay gooey and are usually wrapped in oiled plastic wrap.  If that gives you any ideas.  Or you could make a banneton out of palm or banana leaves and invert onto more leaves baking the bread in leaves adding a fine South Sea flavor.    Mini Oven

TinGull's picture
TinGull

I make mochi quite often and use glutenous rice flour.  After I mix it with warm water I need to steam it and then it becomes the jelly like blob that it is.  I would agree with mini oven...try it onb something small.  I don't see that it would make it a big difference, personally, but I'd love to hear of an experiment :)

 

 

chiuyc's picture
chiuyc

The glutinous flour will  absorb water from the loaf and when it is baked ,the surface will be very hard and may be brittle.

K's picture
K

You should try it! The extra starch might help brown the loaves. I looked at your picture, and I'm guessing you didn't like the white parts. Theoretically, the glutinous rice flour should absorb a bit of moisture, create a gell, and brown like the loaves that you might buy at the bakers. I've also heard of a technique where loaves are sprayed with water to create a crisp, brown crust. (The water gums up with the starch for the effect.)


I know this post is kind of old, but there's no follow up. (What happened since 2007?)


At the very least, you should make some rice cakes with the flour! There doesn't seem to be a lot here on steamed breads, but those are really good too.

Glacrwlf's picture
Glacrwlf

I have a question. Can bread made with glutinous rice flour be made so that it's sticky and soft? I need to know!