Q&A - Strawberries are Gluten Free

Question:
Can I substitute brown rice flour for the white rice flour in your recipes?

Answer:

Yes, brown and white rice flours can be substituted for each other, technically. But, I have a “but” to this answer. I haven’t found brown rice flour that is fine enough to use in baking (like cookies and cakes), or even quick breads. I find that the brown rice flour, when substituted for half the flour in my recipes is too grainy. It makes the baked goods taste a little sandy and it also impacts the amount of liquid used in the recipe.

My recommendation is to start substituting 1/3 of the flour with brown rice flour, and see if you like it. If you are grinding your own flour – that is even better! Start with 1:2 subsitutions.

Keep sending your questions!

Dear Strawberries,

Do you have a question that you want answered? I am going to start a column answering some of the common questions that Moms or the family Cooks have when a family member is diagnosed with Celiacs. I was appalled at the lack of help available. So many times I wished I had someone to ask questions of – I didn’t really need the doctor’s advice, just someone with a little more experience than me in the gluten-free world.

So ask away, and I hope to answer some question on my blog next week!

Or feel free to email me at cathy(at)tibbles(dot)net.