When first learning how to bake with gluten-free flours, rice flour is a trusty, reliable ingredient, but using just rice flour is rather elementary when turning traditional baking recipes into gluten-free versions. If anything, it’s a short-term quick fix to satisfy the cravings when desperation kicks in. But chances are you won’t use rice flour by itself for long. However, keep in mind that there are benefits of using only rice flour.
You will soon discover the properties of rice flour and how your baked goods will react and you will likely not be all that pleased. Rice flour does not have the protein content and extendibility characteristics of wheat flour with gluten, and you’ll quickly find that your chocolate-chip cookies look flat and crumble in your hands after baking. However, don’t consider starting out by baking only with rice flour a waste of time. You’ll learn what makes traditional baking different from gluten-free baking, and you’ll discover what rice flour can and can’t do. As you become more accustomed to the needs of your diet, you’ll be able to experiment with different gluten-free flours and blends to find a taste, performance quality, and consistency you like.