Rice flour jam cookies | Thumbprint cookies | Gluten free recipe | Kurryleaves (2024)

FAQs

Can I use rice flour instead of all-purpose flour for cookies? ›

All types of rice flour can be used as a substitute for all-purpose flour, but there are various types of rice flour that yield slightly different results. Brown rice flour is the rice equivalent of whole-wheat flour. It has a full flavor and a bit of a gritty texture.

Also, because rice flour absorbs more moisture, according to www.foodsubs.com, more liquid may need to be added to the recipe. If you don't add more liquid, the site recommends substituting only 7/8 cup (14 tablespoons) of rice flour for each cup of all-purpose flour.

And now, the moment you've all been waiting for: how to make rice flour! You'll need uncooked rice (either white or brown), a blender, a coffee grinder or food processor. A good rule of thumb to follow is that 1 cup of rice yields about 1 ¹⁄₂ cups of rice flour.

White rice flour is a good choice for most cookies; choose brown rice flour for cookies containing fruit or bold spices. Rice flour on its own results in a crumbly, gritty product, so you have to mix it with other ingredients to get a good result.

Use one cup of almond flour to replace one cup of rice flour. Almond flour has a slightly nutty flavour and a coarser texture than rice flour, making it best suited for baking – it provides a delightful texture and taste to everything from sweet treats to quick bread.

You cannot use rice flour as a 1:1 substitution for regular flour in your baked goods. If you swap rice flour 1:1 in your cooking or baking then the results can be gritty, perhaps a little greasy and often with a gummy mouthfeel. Rice flour contains no gluten and absorbs liquid differently to wheat flour.

As it's made from rice, one benefit of rice flour is that it helps liquid to absorb quickly into the baked goods, giving it more structure. However, if you're making something liquid like Fluffy Rice Pancakes or Gluten Free Banana Waffles that have liquid batter, you might need to add extra liquid or an additional egg.

Whisk together the sweet rice flour, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the coconut milk, eggs, coconut oil, and vanilla. Whisk the wet ingredients into the dry until well combined. Pour the batter into an ungreased 9x13-inch baking pan and spread evenly.

Many rice flour breads rely on Xanthum gum to hold it together. However, I know this ingredient can be hard to come by in some stores, so I found a recipe that uses eggs: 260 Grams (2 Cups Rice) Flour. 20 Grams (5 Teaspoons) Baking Powder.

Make flour

Cool the rice and add it to the grinder jar. 8. Run the grinder until the rice grains are powdered fully. Depending on the recipe you want to use it for, grind to a super fine or fine or coarse flour.

Can you substitute cake flour with rice flour? ›

You can use rice flour to make cakes. It's true! I modified my sponge cake recipe using All purpose flour and converted it to a rice flour cake. The texture is cottony soft and fluffy.

Cornstarch

Cornstarch is a fine, white powder derived from the endosperm of corn kernels. It's known for its neutral flavor and high thickening power, which makes it an excellent substitute for rice flour in sauces, gravies, and custards.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

While some shortbread recipes use only plain flour, by adding rice flour you get a crisper, almost sandy - in a good way – biscuit.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.