Rice Flour (Gluten free Flour)

Rice Flour aka Chaula Chuna (in Odia) is one of the foundation ingredients in many Indian dishes as well as gluten free baking, but this is something I don’t keep in my pantry most of the time as I prefer to use the store bought ones in a hurry mood. As I recently joined the Food Bloggers Recipe Swap group in FB which has been revived by fellow blogger Mireille who blogs at The Schizo Chef, I was paired with Sandhya who is so friendly and talented food blogger at My Cooking Journey I just came across these homemade Rice Flour at her space while browsing.

The method what I felt while going through her post is super easy to make the rice flour at home. The only ingredient used here is the raw rice with any measurement (as per need, nothing is mandatory here). The raw rice can be of any type of short to medium grained like basmati, sona masoori etc. Here I have preferred the Sona Masoori variety. The rice needs to be soaked for a minimum of 2-3 hours. Soaking time decide the quality of rice flour basically; longer the time, softer is the rice flour. Also after soaking, those soaked rice have to be dried up almost but still with a bit of moisture within. But the drying process should be under direct sunlight, rather prefer to dry in shade. After drying, in a blender jar the rice is ground in small batches. Finally these are sieved and used. 

Also if the freshly ground rice flour is going to be used right away or in one day after, then the roasting of ground rice is not necessary. But if storing for longer days, then it is mandatory to just roast for 5 mins or so over a medium heat till the wetness dries off after grinding. This roasting part is preferred in order to increase the shelf life of the flour. This flour is completely gluten free. It is used to make many South Indian dishes, to thicken soups, as well as provide an gluten free option in baking. So do try to make this homemade flour in a larger quantity than the needed amount and store in an air tight container to use later.

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Rice Flour (Gluten free Flour)

a Gluten free homemade flour from any type of short to medium grained raw rice like basmati, sona masoori etc.

prep time: 30 minscook time:total time: 30 mins

ingredients:

• Rice   2 cup

instructions

1. Wash the rice very well and soak for about 2 to 3 hours with enough water in a mixing bowl.

2. After soaking time, drain the water entirely and then spread the rice on 2-3 large plates lined with a dry and clean kitchen cloth.

3. Spread the rice with hands to make a thin layer.
4. Let it remain like this for about 15-20 minutes and also make sure that, the rice is drying in shade and not in sun.
5. After about 15 minutes, check the rice with hands means it should have lost all its moisture but still be a little wet to feel.

6. Take a blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. 

7. When the rice has broken down into small granules, blend on high until the texture is powder-fine. 
8. Sieve the ground rice powder and keep aside the left over residue rice rava (coarse in texture) in a separate bowl. 
9. Grind these residue with next 1/2 cup batch of soaked & dried raw rice. 
10. Repeat till all the powder of fine texture gets.
11. Now heat a thick bottom pan, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off. 
12. Spread it on a clean paper to cool down and then store it in a air tight container to use later.

NOTES:

Rice flour can be stored in an air tight container for 3-4 months by refrigerating.
2 cup of raw rice will yield almost 2 & 2/3rd cups of rice flour.
Raw rice can be of any type of short to medium grained like basmati, sona masoori.
Always grind in batches and stop grinding if blender gets hot.
Make sure the rice flour is completely dry and there is no moisture in the rice flour before storing it.
Test for dryness is by taking a pinch between fingers & then those will not stick together if properly dried.
While drying the soaked rice, don't dry completely. Means the rice should have a hint of moisture in it.
The roasting of ground rice is not necessary if the rice flour is going to be used right away or in one day after. But if storing for longer days, then the roasting part is mandatory in order to increase the shelf life of the flour.

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Do check out the other delicious recipes from this month’s Recipe Swap!

• Kerala Curried Rice
• Cantaloupe Carrot Beet Smoothie
• Pumpkin Chia Popsicles
• Green Apple Mocktail Martini
• Double Bean Sriracha Hummus
• Instant Semolina Idli
• Vegan Pumpkin Falafel
• Instant Ragi Idli
• Blueberry Cardamom Lemon Muffins
• Chocolate Bread
• Fresh Chickpea Salad – Hara Chana Chaat
• Garlic Chutney Powder
• Githeri – Kenyan Vegetable Bean Stew

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