I hope you guys are still out there.
So I’ve been super MIA for the past few weeks! Many apologies to you, but I promise it is not without good excuse. I’ve been traveling like a mad women – for work and for play. And my time actually in NYC has been devoted to apartment hunting. For my non-New-York friends, let me tell you that this is a job in and of itself. I adore this city, but looking for a home here is like nothing you will ever experience. Very stressful and exhausting and you have to act FAST or your potential digs will be snatched up in the blink of an eye!
Great news though! I found my new place and signed the lease on Friday. West Village here I come! Could not be more thrilled. Imagine walking out of your building to this…
Le sigh. So quintessential West Village.
Alright, enough about me and my obsession with my new hood. Let’s talk about brown rice flour!
BRF is ground from brown rice kernels. Duh. The grains are harvested and then dried so they can be processed in the mill. Most mills make their BRF with a coarse grind, so the flour is slightly grainy and gritty. You can feel the difference between BRF and whole wheat just by grabbing a handful of each and letting them slip between your fingers. Try it!
You’ll get a mild, nutty flavor to your baked goodies when using BRF. It’s also high in fiber, vitamins and minerals. Love it.
BRF is entirely gluten-free. Because of this, it does not behave exactly like wheat, so bakers like us should be ready to experiment with proportions and grain mixtures. Now, I’m not an expert whatsoever in baking with this ingredient, so here’s where I ask for your help!
Do you guys have any brown rice flour baking tips for me? I’ve heard about adding gums – xanthan or guar – but have no clue how to do it or if I really have to! Tell me what I need to know!