The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wild rice flour

Heidela123's picture
Heidela123

Wild rice flour

Summers bounty has overwhelmed me this year! I am not ungrateful, sharing like crazy! I just feel overwhelmed! So I purged tha larder and found a good deal of wild rice I scored as swag at my last food show ( my son is a busy executive chef and I am his purchasing dept for his side catering business... So I do get freebies and scores ..the wild rice was to try in one of his cold salad inventions that is wonderful, but to weird to be a big seller ...hense a lovely glut of free wild rice!)

In an effort to make room I am trying to use up and give away!

One of my docs is " gluten free" ( in my career I could go on and on about food related health fads that myself and young doctors have and continue to buy into.. but I won't because really if it works and is healthy I don't bitch, gluten free works and is healthy so I shut up about my opinions and accommodate with a smile)

I am a pure grain boring baker ( as mentioned I rarely mix more than two grains, usually just 1 whole grain, rye, wheat, spelt alone or with white Canadian durum ..or I make white only. I have had horrid results and do not usually like rice flour or gluten free yeast breads...so I generally make her crackers! I make terrific variety of GF crackers!

Sorry for the ramble
Back to wild rice! Can you make a nice loaf of wild rice flour bread? Gluten free? Is it worth it to grind the seeds up and make a loaf? Or should I just continue stuffing birds and making salad with it?

I did a search and found plenty of rice flour breads, wild rice cooked into bread whole, but no recipes for grinding and using wild rice flour? Am I missing something? I think wild rice has a lovely flavor and have not even checked to see if it truly is gluten free, just assumed since it is more a seed than a grain it was?

Either way I would like to mill it and try if it is feasible?
Any ideas? Could it be a cookie even? Muffin Something different than the crackers as a treat for this darling girl? Yeast bread is best, I know she misses French toast and like me NOT impressed with over the counter GF loaves.

Any proven ideas for wild rice flour ?

Omg what I am finding in the pantry and freezer could become a true cooking baking game! Nothing makes sense because I realize I don't make sense!

Thanks in advance not just for akin it through this post but for any help offered!

MangoChutney's picture
MangoChutney

Probably very few of us who have to pay for our wild rice would even consider milling it into flour and diluting it into bread, it's so expensive.  It is gluten-free, however, so I suppose you could mill it into flour and use that in baking as if it were ordinary rice flour.  Just don't mind the sound of me crying softly.  *wink*

LindyD's picture
LindyD

sells wild rice for $4.99 a pound.   An excellent product, costs less than a pound of ground sirloin, and it goes a long way.  Rather than grinding it, which I think would dilute the taste, why not use it as a whole grain in the bread?

You can find a number of formulas through the search bar, including Reinhart's wild rice and onion bread.

Heidela123's picture
Heidela123

Thank you
I didn't want to cook it whole because I thought I have enough to try a whole loaf of it with maybe one other complimentary grain

I would like to try a gluten free bread as a gift for one of my Docs

Price wise...wild rice is showing up in bulk at all the food shows very reasonably! Also you can find less than perfect grains or broken rice all over the place if you want to branch out ask health food stores to sell you broken rice at acdiscount it makes flipping awesome veggie burgers!

online as well as Trader Joes.

I am NOT wanting to dilute the flavor at all! I would love to highlight it by using it as the base.

I will keep looking before I just give it a try

Thanks though

MangoChutney's picture
MangoChutney

My point was that the reason you don't find recipes for making bread from wild rice flour is that most people aren't lucky enough to get their wild rice free as a side benefit of working for a business in the food industry.  Wild rice for me is a luxury best cooked and savored on its own, and which I have not had in over ten years.  Thus my good-naturedly, I thought, depicted tears over the prospect of using it as a filler to lower the gluten content of bread.  A bread made purely of wild rice would probably be lovely in flavor, if a bit expensive for the less fortunate when compared with whole wheat rather than with steak.  I would suggest looking for 100% rice-flour recipes if you can't find one specifically for wild rice.  I found several 100% rice bread recipes using Yahoo, so they must be fairly common.

 

HeidiH's picture
HeidiH

1.  We get wild rice from Amazon fairly cheaply.  If you search wild rice flour online you'll find some vendors for that, too.

2.  Since wild "rice" is actually an aquatic grass, I'm don't know if rice bread recipes would be directly transferable.  It might behave more like rye since wild rice has 2%-3% pentosans.  Rye has about 8% pentosans and white rice has about 1%. 

3. Folks at www.celiac.com tell each other wild rice is gluten free and they have a vested interest in getting it right.

 

 

MangoChutney's picture
MangoChutney

Rice is also an aquatic grass.  They are distantly related, but more closely related to each other than they are to other cereal grains.

I will consider wild rice cheap when I can buy it for $1.20/lb, delivered, which is what I pay for hulled barley, and roughly twice what I pay for the whole wheat from which I bake my bread.  The meat that I eat doesn't cost me as much as any of the wild rice I have seen online.  *chuckle*

The last time I had wild rice was with a wild pheasant, about 17 years ago.  Pheasant deserves a starch as costly as wild rice.  *smile*

Mini Oven's picture
Mini Oven

wild rice with a suspension of thickly beaten egg white.  powdered mushroom?  salt & pepper and a well buttered baking dish.  got to think on this awhile.... saute onion...  it's forming!  

I love wild rice!  (still a great lakes girl!)  maybe just pile it steamed into a big heap and eat it with a mushroom sauce.  or ... what about corn bread with whole steamed wild rice with raisins!  I bet I could get it to stick together!  Floyd?  Where's that recipe?!  a Revival is about to begin!!!  dripping hot corn bread packed with wild rise and oozing with herb butter!!!  Mmmmmm :9     

AnnaInMD's picture
AnnaInMD

sticky rice.  Wonder if that would work as addition to a sweeter bread dough .....

anna

Mini Oven's picture
Mini Oven

:) in that it is sticky like gluten not being gluten

Could be used for lots of things...  Banana leaves is a good flavour to add as well.  Wrap the loaf or line the pan with washed green cut banana leaves.

AnnaInMD's picture
AnnaInMD

Where does the rice come in ?

Mini Oven's picture
Mini Oven

Somewhere in the middle.  As polished grains, they can be soaked overnight and added or the flour is also available or can be milled.  Acts like any other starch only a bit more sticky.  The goop stays soft even after it has cooled so don't use too much.  

AnnaInMD's picture
AnnaInMD

1/2 cup of that rice, let's see what the result will be.

anna

Mini Oven's picture
Mini Oven

:)     ...the sticky rice first?

AnnaInMD's picture
AnnaInMD

throw it in whole, so now I have soft little flecks of white in the bread but I don't taste it. Back to "real" rice :)

 

Mini Oven's picture
Mini Oven

I would par cook wild rice first to avoid hard little lumps in the dough.  Then I would fold them in after the bulk rise.  I keep seeing swirls in dough.    

Roll out the dough, put a layer of wild rice on the dough with some fresh chopped herbs and mushrooms (garlic) and something maybe to glue it together like grated cheese or soaked flax or chia seed or sticky rice.  Roll it up and pan it.  Rise, dock  and bake.  

Or divide the dough into two portions and mix in rice in one and herbs in the other and place the two rolled out layers on top of each other to marble them.  Roll up and pan.  

Or what if the wild rice was inside in the middle with meat and broth, the "ol' stuffing idea" and surrounded with dough.  One big rice pot in a blanket.  (think jiffy pop) Whack open and serve on a large plate.  Hot wings or chicken pieces all around the outside.  The wings could be oven baked first and thrown into a large fry pan to coat with onion/chili sauce while the bread is baking.  Serve hot, don't wait for it to cool.  Bread becomes the rice bowl. 

AnnaInMD's picture
AnnaInMD

love anything with mushrooms, wish I could get my hands on some decent Pfifferlinge.

 

dabrownman's picture
dabrownman

hanseata's wild rice bread.  One of top 5 favorites.

Heidela123's picture
Heidela123

Not sure I understand or communicated very clearly?

Thank you kindly and I will try a method I have used and hope for the best
I can make this work( I am pretty sure)
If not I can always find a way to use up mistakes

Take care