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Brown rice flour is a kind of flour that has been grounded from unhulled rice kernels, also considered brown rice. We can use brown rice flour as an alternative to wheat flour in many food recipes. Brown rice flour is naturally gluten-free, due to this reason various gluten-intolerant eaters utilize it for cooking or baking.
The applications of brown rice flour are the thickening of sauces, rice noodles, gluten-free cakes, soups, custard, cookies, muffins, and baking ingredients.
Brown rice and flour are extremely good in taste. It boosts our energy level and is rich in vitamins and proteins, GMO-free, non-allergen, low glycemic index, prevents heart diseases, and improves digestive health.
Here are a few awesome recipes that we can make with brown rice flour.
Brown rice flour and milk cookies
- ¼ cup brown rice flour
- ¼ cup milk powder
- ⅛ tsp baking soda
- ⅛ tsp sea salt
- 2 Tbsp softened (not melted) butter
- 1 Tbsp peanut butter
- 1 Tbsp maple syrup
- 1 large egg yolk
- 1sp vanilla extract
- Chopped chocolate or chocolate chips
Preheat the oven to 350 degrees. In a large bowl whisk the wet ingredients, butter, peanut butter, maple syrup, yolk, vanilla extract, and chopped chocolate or chocolate chips (whatever you liked) until it becomes a smooth paste. In a small bowl mix the dry ingredients, add the dry mixture into a wet ingredients bowl, and stir until well mixed. Then stir in the chocolate chips (if using). Line a baking sheet with parchment paper. Divide the dough into six equal-size cookies and place them onto the baking sheet. Bake for 8 to 10 minutes in the oven until a light golden color comes. Your cookies are ready, let them cool and enjoy.
Brown rice flour alfredo pasta
- Fettuccine pasta
- 2 boneless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon oil
- 8 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated parmesan cheese
- 1 cup brown rice flour
- Chopped fresh parsley leaves
- Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until it is ready 8 to 10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Dry the chicken and season with salt and pepper. Meanwhile pat both sides of the chicken breasts dry with paper towels. Season with ¾ teaspoon of salt and ¼ teaspoon of pepper.
- Heat the oil over medium-high in a large frying pan over medium-high heat until it shimmers for 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Don’t use the non-stick pan.
- Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden brown. If you try to turn the chicken and it feels stuck, it isn’t ready to flip.
- Flip the chicken and cook for another 5 to 7 minutes until the chicken reaches 165 F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165 F, 5 to 7 minutes more.
- Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into ½ inch thick slices. Cover with aluminum foil while you prepare the rest of the dish.
- Melt the rest of the butter and saute the garlic. Add the remaining 7 tablespoons butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and saute until fragrant, 30 seconds to 1 minute.
- Make the alfredo sauce. Whisk in the cream, parmesan, and brown rice flour, remaining ¼ tablespoon salt, and remaining ¼ teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
- Add the drained fettuccine pasta to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more parmesan, and black pepper if desired.
Now, your brown rice flour alfredo pasta is ready to eat.
Brown rice flour is the magical ingredient that uplifts your taste buds to the next level. It includes flavor and deliciousness in the recipes. In the above-mentioned recipes, we can clearly feel the twist brown rice can add to the recipes by its yummy and worthy addition.