A sifter such as this one is the best way to mix dry goods.
Brown rice flour is made from rice that has retained the bran layers covering the kernel throughout processing. It has a slightly nuttier flavor than conventional flour, and contains more oil. It is high in protein, B vitamins, iron and fiber, and is good for those with wheat allergies. For those without wheat allergies, brown rice flour can be mixed with any other flour in most baked goods for added protein and other healthy benefits. Add this to my Recipe Box.
Instructions
1. Measure flour as called for by the recipe you are using. Use a ratio of three-fourths white flour to one-fourth brown rice flour.
2. Dump the measured flour onto the flexible cutting board or into the spouted bowl.
3. Place the sifter into the mixing bowl. Pour the measured flour into the sifter and turn the crank to mix thoroughly.
4. Continue with the recipe as directed.
Tags: brown rice, measured flour, rice flour, wheat allergies