Flour Pantry
A bit of rice flour added to bread dough, what would happen?
I ran across some rice flour and curious to know it's impact upon a regular recipe when mixed with regular white flour. I estimate 1 c. rice flour and 3 c. reg. white flour and make a yeast dough, possibly for pizza crust.
Can anyone predict how the rice flour will impact the overall result of the recipe?
And if you have any opinions on any other flours, let me know, i'm just interested in jazzing up a basic white bread recipe with some other flours in my pantry.
thanks to any and all who take the time to answer.
your bread will not have the ability to rise as much as if you used a totally glutenous flour mixture. the formation of gluten is what traps the carbon dioxide from the yeast growth and makes your dough rise. most rice flour does not have any gluten, and cannot trap that gas. rice flour is used to make flat breads, noodles and bean threads. all products that do not rise.
if you still want to use your rice flour, add a smaller amount with a larger amount of glutenous (wheat) flour. treat it as another inert ingredient, such as the milk, sugar, yeast or salt (yes, you need salt, to control the growth of the yeast). do not use it as a large component
of the dough. you will be disappointed.
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