, it allows for more control over what goes into our food. With the prices of things these days, plus so many weird additives, I’m trying to stock our cabinets with a lot more homemade pantry staples.

Be sure to check out the full recipe and ingredient list below

Place rice in the grinder. Grind for about 15 seconds, or until it becomes fine like flour. You may need to do this in batches depending on the size of your grinder.

This step is optional but ensures any rice chunks are removed. Sift through a fine sieve for the smoothest flour.

Transfer the flour to an airtight container. Store in a cool, dry area for up to 5 months.

Use rice flour 1:1 for all-purpose flour. Add 1/2 teaspoon of xanthan gum per cup when binding is crucial, like in baked goods. For recipes not relying on gluten for structure, you might skip it. Adjust moisture by adding a bit more liquid or oil if needed.

Transfer the rice flour to an airtight container and place it in a cool, dry spot like a pantry. Avoid areas with moisture or direct sunlight. The flour can last up to 5 months if stored properly. Do not freeze it, as freezing can change its texture and quality.

Can I use other types of rice?

Yes, medium grain rice works well. Brown rice is an option too, though the texture might be slightly different.

Do I need special equipment?

A spice grinder is essential since most food processors don’t grind rice fine enough for flour.

It’s not necessary to wash the rice if you’re using it for baking, as baking temperatures make it safe. If you choose to wash the rice, it must be completely dry before grinding.

Most standard blenders and food processors don’t grind fine enough for good-quality rice flour. A spice grinder is best.

Serving: 1cupCalories: 205kcalCarbohydrates: 45gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 55mgFiber: 1gSugar: 0.1gCalcium: 16mgIron: 0.3mg

Let us know how it was!