This indeed is my best learning till date .
Taking all the credit for this will only be unfair. My friend Suhaila Shabeer , who is an inspiration to many , has been my guide for the following procedure as well.
Thankyou sweetheart ! This post is dedicated to you .
This is how Rice flour is made traditionally and in some parts even now , in the God’s Own Land – Kerala ! The locals there use this rice flour for making delicacies like Pathiri and Idiyappam. Thanks to friends from the southern states, I got into cooking a lot from their platter.
Will definitely post recipes for these some day soon in my Naturally Gluten Free category which is now live.
This indeed is the best Rice flour for Gluten Free Indian Breads ( Gluten Free Fulkas and Gluten Free Puris for sure , am yet to try GF Naans and GF Bhaturas ). I started by grinding rice @ my own house in a normal Phillips mixer and once I was sure that this was an awesome flour , I moved forward with it.
For those who either do not have access to starches (like Gluten Free Tapioca Flour, GF Corn Flour, GF Potato Starch, GF Arrow Root Flour et all) or can’t consume them for other health issues this flour is a blessing.
You could make it at home or could even purchase it from the market. The brand I use is not certified GF . I have had no issues for the last 6 months that I have used it. I have no personal gain in promoting the brand or the product . I use Double Horse Roasted Rice Flour. It can be purchased from many stores in the southern part of the country and in select south Indian stores in the north. It can easily be ordered on amazon.in
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The Making of Roasted Rice Flour
This is the best Healthy GF Flour ever ! Makes yummy crispy cookies, soft fluffy cakes, Lovely puffed fulkas and crispy soft puris. Best for Breads for all types
Wash the rice very well in running water till the water is clear.
Soak Rice in enough water for about 4 to 6 hours.
Drain all the water using a colander and let this wet rice sit in the colander for some time till the water stops dripping.
Spread this damp (nearly wet) rice on a cotton fabric length and let them be without any fan for roughly an hour or two. Depending upon the weather it can take more or less time for the rice to be ready for the next step.
Once the rice seems a bit dry from outside , but damp from inside, upon breaking, you are ready to take it to the flour mill (A mill that does not process gluten) and have it ground as fine as possible.
Once it is ground very fine, take a big pan/kadai on a very low flame and start dry roasting the still damp rice flour , while continuously stirring it all the time . Preferably do this in small batches . This step is the key to get the best rice flour which binds very well and is a blessing for gluten free family.
Dry roasting should be done on very low flame till the time every grain of fine rice flour can be felt when you take a pinch in your finger tips. it should be free flowing just like a new packed of free flowing salt.
There should be no change in the color of rice .
Spread this rice in a big plate for it to cool down and then pack it up in an airtight container.
Huge quantities are not recommended to be done at a time. Small batches of freshly done rice flour is the best for best texture (binding etc) ,taste and health.