The Authentic Foods Superfine White Rice Flour is a must have for any gluten free baker! It is milled in the United States from the best medium grain white rice. This flour is never gritty! This flour is perfect in gluten free baking when combined with other gluten free flours.
Recipes on back of package:
Gluten Free Pizza Dough
Makes 1 large 16-inch pizza
1/4 cup Authentic Foods Garfava Flour
1/2 cup Authentic Foods Tapioca Flour
3/4 cup Authentic Foods Superfine White Rice Flour
1 1/2 teaspoon Authentic Foods Xanthan Gum
3/4 teaspoon salt
3/4 cup lukewarm water
1 1/2 teaspoons rapid-rise yeast
2 egg whites slightly beaten
1/2 teaspoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minutes). Combine all the dry ingredients in one bowl and all the liquid ingredients in another bowl. Then, using an electric mixer, mix in the dry ingredient mixture into the liquid ingredient mixture and mix at high speed for 3 minutes.
Pour and spread the batter on top of a large non-stick pizza pan using a rolling pin. Let the pizza dough rise for 20 to 25 minutes in a warm area.
When finished rising, place the dough in a preheated 400 degree Fahrenheit oven and bake for 20 to 25 minutes or until the dough has shrunk slightly away from the side of the pan and can be easily removed from the bottom of the pan. Remove the dough from the pizza pan and let it cool on a wire rack. When cooled, add pizza toppings and bake at 450 degrees Fahrenheit for 8 to 10 minutes until cheese is melted.
Classic Sponge Cake
Makes one sponge cake in a 9 inch tube pan
1/2 cup Authentic Foods Superfine White Rice Flour
3/4 teaspoon baking powder
1/4 teaspoon salt
7 eggs separated
1 teaspoon grated lemon peel
3/4 cup sugar
1 teaspoon cream of tartar
Preheat oven to 300 degrees Fahrenheit.
Mix all dry ingredients (Authentic Foods Superfine White Rice Flour, baking powder, sugar and salt) together, except for the cream of tartar and lemon peel. Set this mixture aside.
Using an electric mixer, beat the egg whites until they start to foam and then slowly add the cream of tartar and 1 tablespoon sugar. Continue to beat until the egg whites form soft, glossy peaks. Do not overbeat.
In another bowl, use an electric mixer to beat the egg yolk for 3 minutes. Then add the grated lemon peel and continue to beat until the mixture is thick and a pale yellow color. Add the egg yolk mixture to the dry ingredient mixture and mix thoroughly. Gently fold the egg whites in and pour the batter into an ungreased 9 inch tube pan.
Bake in the oven for about 50 to 60 minutes or until cake springs back when pressed with finger. To cool, turn the pan upside down and let it sit for 1-2 hours before removing.