You’re probably looking at that picture like: “There is no way on this Earth that dirt can be used as flour.” Hee hee! But firstly, dirt is probably gluten-free (but tastes horrible) and is not present in this bag. It’s gluten-free flour made in less than two minutes–even one–from an ingredient that everyone probably already has at home. Rice!
I’ve used black rice because I’m the only one in my house that loves it. No joke. Guess the rice with arguably greater nutritional value than brown doesn’t taste good to the rest of my family. It was sitting…..and sitting…..and sitting in my cabinet for who-knows-how-long and I said, “You know what? I love you but need to make good use of you.”
Since I love gluten-free baking but cannot yield the same softness and texture as a regular pastry with almond meal or coconut flour, I decided to make healthy black rice flour! Just like my cookie dough, you only need one ingredient. KABOOM!
RECIPE
- Any rice of choice (I used black because of its high fiber and antioxidant content)
PROCEDURE
- Take a food processor or a blender with a blade made for grinding things.
- Add in 1 cup of rice at a time depending on how large or small your processor is.
- Blend until the texture becomes extremely soft and fine (The finer it is, the better). I pulsed in intervals with one cup at a time because the blades tend to become warm.
- Scrape off the sides of your blade and processor, store and use as regular flour for a gluten-free substitute.
That is seriously it. Black rice will very likely work well in chocolate recipes because of its dark color, but I wouldn’t mind baking regular cookies that are just dark! If you use basmati rice or brown rice, otherwise, you won’t have to worry about the overwhelming color! If there’s no gluten free source that could be made into flour? Worst comes to worst, go to your backyard and dig into the Earth 😉
Want more of these simple recipes? Let me know in the comments ❤
Have a wonderful day,
Cassie
