Brown rice flour -- use up or give away?
I have posted re my attempt to use up the several pounds of brown rice flour I was given. Thanks to the folks here, I tweaked my sourdough recipe to replace one cup of bread flour with a cup of rice flour plus some vital wheat gluten.
The bread turned out fine, but with just me eating bread (and giving away a few loaves) it is going to take months to use up the flour. That's too long! I want the refrigerator space back. I live in Honolulu, in the tropics, and keep flour in the fridge or freezer unless I am using it up quickly.
I thought I might use it to make mochi, but I need glutinous rice flour (mochiko) for that, not plain rice flour. Also, I should not be making sweets. I'm trying to lose weight. Heck, I probably shouldn't even be baking bread.
Unless y'all have some useful suggestions, I'm thinking I might freecycle the flour. Someone who is doing gluten-free baking could use it.