this post was submitted on 20 Jan 2024
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That’s a mostly rice and starch blend. Can work for pastry and cakes etc.
Rice flour negatives:
Tends to make things that go stale super quickly
Depending on where grown, rice takes up arsenic from the soil which is a seriously toxic metal
Depending where grown, under what conditions and how it’s stored and processed, rice can have a microorganism that produces a serious toxic chemical called aflatoxin which cannot be mitigated by cooking.
The EU is studying these risks in populations that eat diets high in rice. In the US, there have been academic studies. You can get a good lay summary of the issues on the Lundberg Farms website. They do their best to minimize these toxins in the rice products they sell but when you buy rice flour you have no idea of where or how that rice was grown or processed.
For bread you will need different recipes. Suggest looking for ones that don’t call for a commercial flour mix and that include psyllium.