March 24, 2020 - 8:53am
white rice flour + ww flour recipe
now that I am home milling wheat berries, I am also milling white rice for flour. I am being frugal with my wheat flour, and I will use the white rice flour for dusting the workspace and bannetons.
and then it occurred to me to add a percent of white rice flour to a recipe, similar to adding oat flour, etc. But obviously the properties are different
A quick search shows that white rice flour recipes are exclusive to gluten-free recipes.
my whole wheat recipes are very simple, 100% Home milled flour, about 80% water, 2.5% salt, and 20% sourdough starter.
I’m curious if anyone has any experience with adding white rice flour to a wheat recipe
If so, how does it change the crumb characteristics? And what percentage?
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I've played with "multi-grain" added to home-milled wheat.
You're very right, on one level, adding white rice flour is like adding in other non-gluten flours, such as oats.
Up to 5% (baker's %), you probably don't need to add gluten or other non-gluten binders.
Non-wheat/non-gluten flours tended to make the crumb more "cake-like". But that may also have been due to the Vital Wheat Gluten that I added.
Ground psyllium husks, ground chia seed, ground flax seed, (or soaked whole chia/flax, inlcuding the soak-water), are other ways to add "binders" besides vital wheat gluten. BTW, don't put any of those through a stone mill, or it will gum up the stone.
If you use VWG, go easy, as that can create a cake-like crumb if you use too much, even with 100% wheat.
This is not scientific, but my observation is that the white rice flour that I used (commercial fine grind) sped up the fermentation.
Mini Oven mentioned a few months back, to NOT use rice flour in a starter as it may introduce unwanted bacteria. But using it in the final dough of a loaf to be baked soon is not a problem.
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Net: suggest to start at 5% rice flour and work up from there.