Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4) | 
 enlarge | Brand: Bob's Red Mill
Category: Grocery
List Price: $22.08
Buy New: $12.07
You Save: $10.01 (45%)
New (2) from $12.07
Rating:  2 reviews
Sales Rank: 6948
Number Of Items: 4
Shipping Weight (lbs): 6.4
Dimensions (in): 9.5 x 4 x 8
UPC: 039978003164
EAN: 0039978003164
ASIN: B000EDBPO8
Release Date: January 26, 2006
Availability: Usually ships in 4-5 business days
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| Features:
| • | Case of four 24-ounce packages (96 total ounces) | | • | Made from pure organic white rice | | • | Organic and gluten free; a good source of fiber | | • | Gives baked goods a light, delicate texture | | • | California-grown and packaged in Milwaukie, Oregon |
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| Customer Reviews:
 Gluten Free Tortillas November 9, 2008
Dianna G (Granbury, TX USA)
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.
Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.
 This stuff is great for muffins September 3, 2007
B. E. Parker (San Francisco, CA USA)
5 out of 5 found this review helpful
There's a recipe on the back of the package for rice flour muffins - I follow it to make the best banana-blueberry muffins that are light and fluffy - just as good as wheat! I usually mix the white rice flour with equal parts brown rice flour, and instead of 1/2 cup fruit juice, I use 3 overly ripe bananas - the recipe hasn't failed me yet! Even better: they freeze really well, so I can make a double batch and pop them into the freezer for later.
I've also tried the pie crust recipe - it's OK - instead of rolling it out and trying to get it into the pie pan (it breaks apart too much) I just mix into a ball and smoosh it into the pie pan.
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