Easy and cheap homemade rice flour for gluten free baking, crunchy breading and battered foods.
Rice flour can be tricky or expensive to purchase but it can be easily made it home using just one ingredient-- you guessed it: rice! Rice flour's best use is in making crispy, fried and breaded items extra crispy.
Use a portion of rice flour in dredges in things like General Tso Chicken, the breading on Onion Rings, or my personal favorite, dusted on Crinkle Cut Fries right before frying for an even crunchier bite.
How do you make it?
Making rice flour is easy. All you need is a high power blender, like a bullet blender or high end mixer, or a good food processor.
Simply put the rice in the blender/processor and pulse until you've achieved a fine dust.
You'll want to feel the flour between your fingers, and if it feels gritty, keep going. It might look powdered to the eye, but you'll be able to tell more accurately by feeling it.
Once you've achieved the desired consistency, it can be stored for months on end in a covered container in the pantry.
Rice Flour
Equipment
- blender or food processor
Ingredients
- 1 cup long grain rice
Instructions
- Measure one cup of rice into high powered blender or food processor.
- Pulse or process until powder forms that is fine and not gritty when felt between the fingers.
- Store in a container in the pantry for up to 9 months.
Notes
- Any rice will do, but long grain rice is recommended due to starch content and price point.
- A low powered blender is likely not powerful enough to pulverize the grains into a powder. You'll need either a good food processor and blade, or high powered blender or bullet style blender (Like Nutribullet or Ninja)
- Feel the powder between your finger tips. Although it can appear to be fine, if it feels gritty, keep going until it is the consistency of whole wheat flour (which is slightly less fine than all purpose).
- Use in gluten free baking and cooking, and in dredges and breading mixes for extra crunch and crispiness.
Nutrition
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