Rice Flour

Rice Flour for Bread: is a coarser rice flour where you can feel the particles/grit when rubbed between your fingers. This flour has a lower gelatinization* point than fine rice flour. This flour should only be used for bread as if used in baking it can result in a “gritty” texture in your baked goods. Either white or brown rice flour can be used in bread baking it’s up to you which you prefer.

*Starch Gelatinization: As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid.