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Thread: flour substitues-rice flour? page

  1. #1
    mosin46's Avatar
    mosin46 is offline Senior Member
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    flour substitues-rice flour?

    still looking for a sustitute for corn meal or wheat flour products to pan fry thin fish fillets. no,these do not broil or bake well in my experience. i have seen the negative take on almond flour here from one poster. true? using coconut flour is a no go. it's hard to make work and i hate coconut flavor,except in some very non paleo asian dishes. would rice flour be a useful/non toxic thing to try? i have decided,based on stuff here,that i may be able to add a small amount of rice back into my diet when i get bl.sugar issues back under control. thus,the idea of using rice flour in this role. there are a bunch of good recipies calling for various "breading" manuvers and finding a clean product to use in them would make my choices much more varied.

  2. #2
    Nady's Avatar
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    Don't know about rice flour, have you considered potato flour?

  3. #3
    mosin46's Avatar
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    nope. tell me what you know or have experienced with it.

  4. #4
    Nady's Avatar
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    I don't think it would be good for baking (bread, cakes etc) but for making gravy or breading meat/fish, it's not bad~ doesn't taste potato-y when cooked (at least to me). I also like to use rice crackers that have been crushed in the processor to a fine crumb~ the benefit of that is they are already somewhat seasoned (salted) and can be used in things like meatloaf/meatballs or anything needing breading, like fried chicken~

  5. #5
    mosin46's Avatar
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    thanks. gotta try it (and rice). non grain meatloaf is another need. using chopped up veg just doen't work. i have never done a "baked good" in my life,so,no loss there.

  6. #6
    ljbprrfmof's Avatar
    ljbprrfmof is offline Senior Member
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    I have seen one post somewhere where pork cracklins were used for breading.
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  7. #7
    DaisyEater's Avatar
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    I used rice flour to do the crunchy onion topping on green bean casserole for Thanksgiving. It worked out rather well. I soaked the onions in milk, then dredged in the flour. I haven't tried it with anything else, though. Personally, I don't think white rice is particularly harmful. It's carby, of course. 1 Tbsp (10g) is going to be about 8g of carbs. I'm not sure how much will cling to a fish fillet but that sounds about right to me. I may be wrong.

  8. #8
    thyme's Avatar
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    Rice flour is a go. If I'm going to fry something that needs breading--fish, usually, or a parmesan batter for lamb--than I use rice flour instead of wheat flour or cornmeal. Nothing special about substituting it--just put it on your plate and go.

  9. #9
    zoebird's Avatar
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    you could also use almond flour, but it is more dense than rice flour, which is basically nothing.

    that being said, use sparingly either way.

  10. #10
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    I occasionally use rice flour for coating vegetable patties or fishcakes before frying them. The main issue I have with it is that it contains a proportion of wholegrain rice, thus is much higher in anti-nutrients than white rice. Hence I don't use it very often. I've not been able to source pure white rice flour. Good for you if you have.

    Why not just pan fry the fish fillets without breading?
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