shortgrain rice creates the most finely textured flour I have also tried making brown rice flour with sweet

brown rice (since it is also a shortgrain rice) but the effect of this flour was to create a baked good that was too

dense and gummy similar to mochi (a product make from pounding cooked sweet brown rice) I have successfully

used flour made from sweet brown rice as a small portion of the flour in a recipe (not so much in cakes but more

so in brownies and cookies) and have liked the resulting texture since it acts like a binder similar to tapioca flour

or tapioca powder You just don't want to use too much or it will make the texture too gooey

Whether using freshly ground flour or already ground flour (ie from a bag or bulk bin) fluff up the flour in the

bag or container with a fork so that each cup will weigh ounces If you measure it while it is compressed you

could end up with significantly more flour and this could effect the results

The cake and pie crust recipes generally call for brown rice flour or other nongluten flours More information

about the why this cookbook emphasizes nongluten flours and grains can be found at the beginning of this

cookbook In general any combination of the below listed flours can be used Cookies are especially easy to use a

more diverse set of flours and any of the below listed flours are possibilities

Nongluten flours to use for desserts: wholegrain brown rice (from short grain rice or from sweet brown rice but

only in small proportions) wholegrain amaranth wholegrain teff wholegrain millet and/or sorghum flour

Flours with gluten to use for desserts: wholegrain pastry wheat wholegrain kamut (very similar to wheat) whole

grain spelt (very similar to wheat) and/or wholegrain oat (either ground from oat groats or from food processed

rolled oats)

Often when a recipe calls for nongluten flour (like brown rice flour) it also calls for finely ground tapioca

powder and/or ground flax seed to assist in the binding of the nongluten flour (Note you can either buy tapioca

powder or grind it yourself from tapioca balls one way to grind tapioca balls to a powder is to use a coffee

grinder) If you don't want to use a nongluten flour (eg if you want to use spelt flour) then all of these dry

ingredient items can be replaced with a flour that contains gluten

NOTE: As you change the flours used in a dessert the proportion of wet ingredients required may change (due to

different moisture levels in different flours and how they absorb moisture) so adjustments may be needed to give

the right consistency to the batter/dough For example teff flour in a pie crust may not require as much liquid as

whole wheat pastry flour to make a good rollable pie crust dough Additionally using preground flours instead

of fresh ground flours from whole grains may change the amount of wet ingredients required Lastly humidity at

time of baking and length of flour storage can cause the amount of wet ingredients required to vary from those

stated in the recipes

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality