How to use up ten pounds of brown rice flour
They cleaned out a freezer at my Zen center today, and sent me home with some unwanted flour.
Someone, at some point, was fond of brown rice flour. I am wondering how best to use it up. I searched for rice flour discussions here and they all seemed to involve rice flour to dust bannetons, or rice flour as a substitute for wheat flour in gluten-free bread.
I do not have any bannetons, not that dusting them would use up ten approximately ten pounds of flour. I am not interested in baking gluten-free bread. I buy white bread flour, higher gluten than AP, for my sourdough bread.
Probably I should just substitute brown rice flour for some percentage of the wheat flour in a recipe. Perhaps substitute for whole wheat in struan bread. What would be a percentage that would still give me a good rise, crumb, and crust?
P.S, Got small bags of other odd flours. Garbanzo-fava flour? Tapioca flour? Millet flour? Suggestions?