Why I Choose Not To Use Brown Rice
I have searched high and low for a gluten free all purpose flour recipe that does NOT contain brown rice flour. I finally came to the realization that I would have to make my own gluten free all purpose flour recipe if I wanted it not to have brown rice.
Why am I looking to leave out the brown rice? Plain and simple, I do not digest brown rice well. It has too much fiber for me and I quickly become bloated and start to have digestive issues after I have consumed it.
Listening to your bodies language is essential for good health. This is my body telling me that brown rice and I do not mix…so there you have it, that is why I was in search for a gluten free all purpose flour recipe without brown rice.
Why I Choose White Rice Over Brown Rice
So I know many of you will comment about white rice having a high sugar content and that it should be avoided…for me that is not the case.
Again, I have really tuned into my bodies language and I do just fine with white rice in moderation. I often offset it with a healthy fat like butter.
If you have issues with blood sugar spikes after eating a starchy grain or vegetable, try adding some butter to help balance everything out.
As always, everyone is different and it is very important that you listen to your own bodies language.
To read more on white rice vs brown rice you can read this article: Why I Eat White Rice Instead of Brown?
Why I Use Xanthan Gum In This Recipe
One more thing I want to touch on before diving into this recipe. I use xanthan gum in this recipe and it is a needed additive in gluten free baking.
Xanthan gum is a food additive that helps create elasticity in doughs and batters for gluten free baking. If you do not use it, your baked items most likely will be crumbly and will not hold together. Do NOT leave this ingredient out!
I researched this product extensively and have come to the conclusion that it is generally a safe food additive to use. If you have sensitivities with your gut, you should pay close attention to how your body reacts.
To read more about xanthan gum, here is a great article: Harmful or Harmless: Xanthan Gum
- Place the rice in a high powered blender such as a vitamix or blendtec and blend on low and gradually increase speed to high and blend for 30 seconds or until a fine flour forms.
- Add in tapioca flour, potato starch, arrowroot powder and the xanthan gum and pulse several times until combined, about 5 seconds.
- Use this in recipes that call for gluten free all purpose flour.
- Store in an air tight container in the pantry.