Rice flour....

ItsMe0909

Within the last couple of years, it' s been my job to grocery shop. I have a plant nursery on the property; and with the exception of winter (dormancy); I am plenty busy.

So; my goal had been to keep easy/fast meals on hand.

In early December, when back to a goal of losing weight which morphed into healthy eating - I realized that if I had a cow & chicken: we (the 2 of us) could eat for 4-6 months without any additional purchases. And, there are/were some silly purchases for recipes never completed. And I started looking at some of the dates in the pantry....

My goal for 'calories' is: delicious, filling, healthy (with some treats) and relatively easy.
My 'food' goal (meaning, what I keep in the house) is fresh and healthy. (Note to self: grocery store in 10 minutes away!)

My husband and I are both cursed with the affliction of not wasting any food.

So; I have been slowly incorporating the boxed foods (higher cals per portion and that damned sodium!) into meals that work for my calorie allowance.

I have what appears to be ~4 cups of rice flour. It's white in color: searching recipes on line - some recipes call for a specific type and the package is not marked.

I found a good article about the differences between all-purpose & rice flour: livestrong.com/article/555648-the-differences-in-cooking-with-rice-flour-and-all-purpose-flour/

In an attempt to couple one dumb purchase with another - fruitcake fruit bought for 2013 Christmas season; I was thinking of making a fruitcake with the rice flour. I've never been a fan of fruitcake, but the fruits looked yummy and making it myself fresh; was wondering if it would be more tasty.

I found this recipe, and my only concern would be the apricot jam - I'd have to figure out where to get a small quantity as I don't want another boat anchor in the fridge.
deliciousmagazine.co.uk/recipes/gluten-free-rich-fruit-cake/

I do have the corn flour (yep, another silly choice), but I don't have walnuts & dates. Both expensive. Concern: baking an expensive food crime. Fruitcake is pretty much a food crime; but husband likes it. Maybe I can fix him.

So; my questions:
1.) Anyone ever try to make a fruitcake or another sweetbread with rice flour? Any tricks, would you do it again? My intent is not to use all of the rice flour; just get it moving.
2.) We do have wheat gluten on hand; husband does make a lot of delicious breads. Neither of us have gluten issues; so that would be an option with rice flour.
3.) Perhaps I should just make the fruitcake with all purpose and save the rice flour for dumplings. I'm out of all-purpose flour... hesitated putting it on the shopping list.
4.) Maybe there is another recipe for those delicious looking fruits.

Looking for any constructive ideas and thoughts. Fruitcake haters - stand down. I know already.

Thanks!

neanderthin

Sorry can't help, I've tried to sub wheat flour with rice, doesn't work. Do you really hesitate to buy more wheat flour because you have a little rice flour, sorry that made my brain fall out. Good luck.

hopiemama33

If you don't have gluten issues you might try using a small portion of the rice flour (like one fourth) is your regular recipes. The rice flour will have a different texture and absorb liquids differently than the wheat flour, but usually you can partially substitute without major catastrophe.

AlsDonkBoxSquat

I do not bake with rice flour alone, but will mix it with other flours for baking. Rice flour tends to make the recipe dense, gritty, and fragile.

jumblejups

I've only ever used rice flour in shortbread, but it's a pretty simply recipe requiring fairly basic/standard pantry type ingredients that it might serve you well. Here's an example: http://www.bbcgoodfood.com/recipes/11609/shortbread It would require picking up more regular flour though...

And y'know, shortbread is tasty

ItsMe0909

neanderthin wrote: »

I've tried to sub wheat flour with rice, doesn't work. Do you really hesitate to buy more wheat flour because you have a little rice flour, sorry that made my brain fall out.

Thanks- yes, thanks my concern about the rice flour. I'm not saying all purpose flour is off the table. I didn't post a pic of my pantry or elaborate on the rest of the flour types we have. Had I; you would have agreed that holding off for a month might be the way to go.

ItsMe0909

jumblejups wrote: »

I've only ever used rice flour in shortbread....

Thanks to all for the suggestions of limiting the rice flour. I think that will work. I've never run into European recipes until today; but very convenient that grams are used!

Thanks much!