Rice Flour
How to make rice flour in just a few minutes for gluten free baking, crispy fried breaded foods, gluten free thickeners, plus much more.
Servings: 12 servings
Calories: 56kcal
Cost: $0.20
Equipment
- high powered blender (like a Nutri Bullet, Vitamix or Ninja), food processor, or grain mill
- Sifter or fine mesh strainer
Ingredients
- 1-2 cups long grain white rice can use other varieties, see recipe notes
Instructions
- Measure dry rice (1 cup) into high powered blender, food processor, or food mill.
- Pulse a few times to break up the grains of rice, and then run on high speed until powder forms (about 1 minute) that is fine and not gritty when felt between the fingers. If you have to do this a second time, for an additional minute, let the rice flour cool down for a minute if it feels hot to the touch.
- Repeat with additional rice, if desired, in one cup increments.
- Tap the rice flour through a mesh strainer to remove any hard pieces of rice that did not become powdered.
- Store in a cool pantry in a closed container for 1 year to several years (for white rice flour) or 3-6 months (for brown rice flour).
Notes
Short grain rice, like Arborio, makes rice flour that is best for recipes like Asian dumplings.
Medium to long grain rice varieties, are a popular variety of all purpose rice that works for just about anything, including homemade rice flour.
Brown rice is a great option for healthy and gluten free pancakes, muffins and quick breads due to it's nutty and complex flavor. Brown rice flour is higher in fiber.
Nutrition
Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg