Today I’m talking about brown rice flour. Though to some, this may seem about as interesting as discussing “toast”, hear me out. If you’re interested in perfecting gluten-free baking, this is pertinent information. Why? Because there is so much variance between brands.
In my new book, The Allergen-free Baker’s Handbook, I wax poetic about Authentic Foods Superfine Brown Rice Flour. I consider it the Cadillac, or Cashmere of brown rice flours. And the reason I feel this way is because it makes superior baked goods. Combined with potato starch and tapioca starch, it’s about the closest approximation to all-purpose flour you’re likely to find for gluten-free baking. In fact, I think I prefer the delicate crumb it produces to all other flours.
Today I got an email from a reader who was making my “Classic Chocolate Chip Cookies”, from The Allergen-free Baker’s Handbook. She was concerned because the cookies kept coming out lacy. She’d had a lot of success with other recipes in the book, but was flumoxed by this one. She wanted to know if she was doing something wrong. But the only thing she was doing differently from the recipe in my book was baking the cookies with a flour mix using Bob’s Red Mill flour instead of Authentic Foods… Hmm, well, I love a challenge, so I got to baking. See below for the results.
The ONLY difference between these two batches of cookies is in the brand of brown rice flour used. Whoa, that’s crazy, right? The cookies on the left are made with Authentic Foods Superfine Brown Rice Flour, and the cookies on the right are made with Bob’s Red Mill Brown Rice Flour. Now, for what it’s worth, my kids actually preferred the lacy cookies, while I prefer the more traditional, heartier chocolate chip cookies. There is no right or wrong here. I created the recipes in this new cookbook using Authentic Foods, and in most goodies it won’t make a huge difference, (though trust me, the texture will be far superior with Authentic Foods… and no, I don’t work for them!). But in a few recipes, such as this one, you may find more variation between one brand of brown rice flour and another.
Next, I’ll test this recipe again using Ener-G Brown Rice Flour, and I’ll be sure to post a picture, so we can continue comparing. Additionally, I will continue to update this site with answers to frequently asked questions…. So if you have a question, send it my way!