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All About Rice Flour

Chocolate BrowniesBy Elke Probkevitz

If you or a family member has a gluten allergy, you are probably familiar with rice flour and other flour alternatives. For the rest of us, using gluten-free flours can be intimidating. Rice flour is the most widely used type of gluten-free flour on the market, and most other gluten-free flours contain some rice flour. So how do you use rice flour and what are the different kinds? Here’s a breakdown.

White rice flour. Like white rice, white rice flour is the ground version that has been stripped of the germ and bran. It is rich in carbs and low in fat. It is milder than brown rice flour and can be used in baked goods, noodles, and dumplings, or to dredge your protein dishes when baking or frying. Keep the flour in an airtight container in the fridge to prevent it from going rancid.

Brown rice flour. Just like brown rice, the flour is more nutritious and heavier than its white counterpart. With a slightly nutty flavor, it is an excellent source of fiber. It is best combined with other gluten-free flours and used in finely ground form. Use it to dredge chicken or fish when battering, in bread and other baked goods when combined with other flours, or as a thickener for sauces.

Sweet rice flour. Also known as sticky rice flour, sweet rice flour is the short-grain glutinous or sticky rice. It does not contain gluten but has a higher starch content than other rice flours, rich in carbs and low in fat. It has a very mild, milky flavor. Its gelatin-like texture is great for use in baked goods like muffins, cakes, breads, and other pastries and a great thickener for soups and sauces. v


Chocolate-Chip Brownies


2 eggs

½ cup sugar

1 tsp. vanilla extract

½ cup canola or olive oil

6 oz. dark chocolate chips, plus 3 Tbsp. to add in

½ cup almond flour

¼ cup brown rice flour

pinch sea salt

½ tsp. baking powder


Preheat oven to 350°F. Grease and flour an 8-inch-square baking pan. Mix eggs, sugar, vanilla, and oil in medium bowl. Melt 6 ounces of chocolate chips in microwave, 30 seconds at a time until almost completely melted. Stir till completely liquefied. Add chocolate to egg mixture and mix to combine. Add flour, salt, and baking powder, and fold in with a spatula until incorporated. Place batter in prepared pan and sprinkle with remaining 3 tablespoons chocolate chips.

Bake 25–30 minutes. Let cool on wire rack for 30 minutes before serving.

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Posted by on May 10, 2014. Filed under In This Week's Edition. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.