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Asian Markets

freeatlast

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freeatlast Collaborator
freeatlast
Posted

Hey folks,

I wanted to report on my white rice flour experience after baking twice with it. The pros are that I got 2 lbs. for $1.99. The cons are that the baked products have a funny taste to them. Both are favorite gluten-free recipes I've used before.

The taste could be b/c of the flour being old??? Just not sure. I looked for an expiration date b4 purchasing, but couldn't find one, so it could have been sitting there for years. Or not. That may not be the reason it tastes funny.

Anyone feel like opining? This was an Indian/Pakistani shop.

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freeatlast Collaborator
freeatlast
Posted
  • Author

Last night I threw the bread out b/c it tasted so bad. I have a red rash under my eye this morning, so I'm pretty sure I got glutened. I'm a little nervous about trying another Asian market. We'll see.

MagpieWrites Rookie
MagpieWrites
Posted

So sorry you got sick!

I've been really lucky - the Asian market I go to (more Chinese, Japanese, Thai) has had really good quality ingredients.

The only thing I can suggest is only buy things that are clearly marked with dates and ingredients and are really well sealed. Also, make sure its a store that has a large turnover of its stock.

Beyond that? Get better quick!

plantime Contributor
plantime
Posted

I have never had success baking with rice flour. I have decided that it is because of the properties of rice. I know it is less expensive than other glutenfree flours, but sometimes we have to spend more to get the qualities we want. This is why we save receipts, so the excess cost can be deducted from taxes.

lobita Apprentice
lobita
Posted

I have never had success baking with rice flour. I have decided that it is because of the properties of rice. I know it is less expensive than other glutenfree flours, but sometimes we have to spend more to get the qualities we want. This is why we save receipts, so the excess cost can be deducted from taxes.

Rice flour really shouldn't be the sole flour used in gluten-free baking. It should only be a component of your baking flour, which should have a mixture of all different kinds of flours like millet, sorghum, tapioca, potato, etc. Maybe pick up "Gluten-Free Baking" by Analisa Roberts. It's a good book to get started with gluten-free baking until you get a feel of what flour ratio should go into your recipes.

freeatlast Collaborator
freeatlast
Posted
  • Author

Thanks everyone for your comments. It was my fav recipe by Bette Hagman that I make all of the time, so it was a good recipe. The rash is still there. Hope it goes away soon. Also, still have diahreah (sp?). I'm going to bake a cake from Roberts's book next that I like with a sorghum mix. Hopefully, that will go better :)

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