I have tried it and it works just fine. I'm glad there's also someone who has tried it and worked just fine. In my case I had no other choice than glutenous rice flour because they don't sell other types where I live.
I prefer brown rice flour, for a couple of reasons. One, it's whole grain (so, not just the starch as white rice flour is, but includes the rice bran), and two, it's a bit more coarse and grainy, making it better for non-stick uses.
Not sure; I've never tried to grind any grain in my food processor (I have a hand mill). You could probably give it a try. Another thing to try is a blend of bread flour, rice flour and farina (coarsely ground hard wheat, similar to semolina but not from durum. It's also known as Cream of Wheat). I use farina to dust my peels and not much sticks to that.
But rice flour is very fine and is a bear to get seams closed if using it as bench flour. Finer flours and bran tend to repel water if not mixed with water to develop gluten. This can be used to create special effects no matter what the flour or bran.
At the moment I use a combination of rice flour (happens to be glutinous) and rye flour. :)
Completely different. Do not use!
Hope I am in time.
Normal rice flour not glutenous,
i use a 50/50 mix of regular flour and glutenous rice flour for my bannetons, and never had any sticking issues.
glutenous rice flour is something i have on hand because i like how it works in gluten-free cake baking. (ick)
I have tried it and it works just fine. I'm glad there's also someone who has tried it and worked just fine. In my case I had no other choice than glutenous rice flour because they don't sell other types where I live.
I prefer brown rice flour, for a couple of reasons. One, it's whole grain (so, not just the starch as white rice flour is, but includes the rice bran), and two, it's a bit more coarse and grainy, making it better for non-stick uses.
I see. Can I take some brown rice and put in the food processor to make a course flour?
Not sure; I've never tried to grind any grain in my food processor (I have a hand mill). You could probably give it a try. Another thing to try is a blend of bread flour, rice flour and farina (coarsely ground hard wheat, similar to semolina but not from durum. It's also known as Cream of Wheat). I use farina to dust my peels and not much sticks to that.
But rice flour is very fine and is a bear to get seams closed if using it as bench flour. Finer flours and bran tend to repel water if not mixed with water to develop gluten. This can be used to create special effects no matter what the flour or bran.
At the moment I use a combination of rice flour (happens to be glutinous) and rye flour. :)