How to produce Rice Flour

Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry.

Equipments For Rice Flour :

• Fine-mesh Strainer
• Paper towels
• Large Skillet
• Heat-resistant Spatula
• Sifter

Ingredients:

• White Basmati Rice- Raw (not instant rice)
• Water

Every cup of raw rice will yield almost ----cups of sifted Rice Flour.

Step 1:  Wash the rice thoroughly under cold running water. Drain briefly.  Put the rice into a bowl and cover with cold water. Soak for ----hours, depending on the type.

Step 2:  Drain the rice in a fine-mesh strainer for --- minutes.  Spread the rice out on a triple layer of paper towels to dry for an hour or so.  The rice should be just ----damp... not wet.

Step 3:  Use your to grind the rice in --- cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. Repeat this process until all the rice has been finely ground.

Step 4:  ----a large skillet over medium ----.  Working in ---- cup(s) increments, add the rice flour to the pan. Stir ----- until all of the steam has -----.  Continue cooking for a couple more minutes.

Note: The resulting rice flour should be --------- -----.  If it begins to-------, immediately lift the pan up and-------- the ------.

Test for -------- by taking a --------between your -------. Properly --------- will not ------- together.

Remove from heat and cool to room temperature.

Step 5:  ------the rice flour.  Return any ----------- back into your ---------- for reprocessing, then ---------again.

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