April 12, 2020 - 8:23am
brown rice flour
is anyone making gf breads without any white rice flour, only brown rice flour and potato starch, tapioca and whatever?
Just want to know if I can skip the wrf and just use brf.
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is anyone making gf breads without any white rice flour, only brown rice flour and potato starch, tapioca and whatever?
Just want to know if I can skip the wrf and just use brf.
This baker talks about the ratio of protein-containing flours to starch-only flours.
She recommends 4 parts (by weight) protein-containing flours to 6 parts starch-only flours.
http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/
https://www.youtube.com/watch?v=UglmBO3f84w
So, yes, apparently you can skip white rice flour, and use something else, if your ratio is still good.
I can somewhat attest to that because I have tried making GF flour that was too "protein heavy", and was never satisfied.
Her method:
4 parts by weight of any combination of (protein containing): Brown rice flour, Buckwheat flour, Corn (Maize) flour, Mesquite flour, Millet flour, Oat flour, Quinoa flour, Sorghum flour, Teff flour.
6 parts by weight of any combination of (starch only): Arrowroot flour, Cornstarch, Potato flour, Potato starch, Sweet rice flour, Tapioca flour, White rice flour.
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Users Angelica Nelson, and Beverly the Inspired, are GF experts, so consult with them if they don't see this and chime in.
thanks. I'm using the ratio in GF Artisan in 5 mins, for AP.
6c white
3 1/4c sorghum
1 3/4c tapioca
1 1/4 c potato starch
without the 1/4c xantham or psyllium.
but substituted with 2 tbsp flax seed meal.
The breads thus far have been good with that base, but if I can get a little more color and flavor with all brf, that's good.
http://www.thefreshloaf.com/node/61470/gf-oat-startersourdough-based-bread
For those flours, I don't know how the volume/cups relates to weight, so I don't know how to suggest the actual volume measure.
But I doubt one could substitute all the white rice out for brown rice. It would be extra sticky and dense.
You just need a scale and a calculator. Divide the weight of the "starch only" flours by the weight of the "protein" flours, and try to get 1.5 ( 6 / 4 , or 3 /2 ).
So if you want 500 g of flour, then 300 g should be from the list of starch only flour, and 200 should be from the list of protein flour. 300 / 200 = 1.5.
I don't know how it would taste, but this combination would give the 1.5 ratio:
"But I doubt one could substitute all the white rice out for brown rice. It would be extra sticky and dense."
good to know. Maybe I'll just slide a bit at a time see what I get.
The last mix I made with "sweet" white rice, instead of plain. So far it's been fine.