Tuesday, December 29, 2015
Rice flour is the correct answer to yesterday's post. I needed it for a new recipe (not mine). I am not a fan of baking with rice because whilst rice is not without nutritional benefit, I personally do not consider it a safe baking ingredient. Rice contains arsenic, is known to spike blood sugar, and for others bloats the belly. Yet, given all this, rice flour is often overly relied upon for some gluten-free bakers.
I used rice flour out of curiosity as to how it bakes. However, it remains doubtful that I will incorporate rice flour or rice milk (which I also made at home), into any of my own formulas, when there are so many better options available.
Time is ticking away. I'm still in my jams, so I best get crackin'. If I'm honest, I really want to hide in the Lemon Tart Room, under a fluffy blanket and watch a movie.
Posted by The Happy Whisk at 7:28 AM