Gluten-Free Rice Flour Dough

Make unusual and interesting dough from rice flour! Rice flour is very healthy and nutritious; it is a source of protein, vitamins and microelements. Dishes made from rice flour can be consumed by people who cannot eat gluten. Rice flour is also included in baby food.
cook time: 50 min
Freya Ashford
Gluten-Free Rice Flour Dough

Nutrition Facts (per serving)

240
Calories
2g
Fat
49g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt 2.5 g
Sugar 5 g
Water 250 ml
Eggs 1 pc
Vegetable oil 10 ml
Rice flour 500 g

Recipe instructions

Step 1

Step 1
How to make rice dough? Prepare all ingredients. In this recipe, I used white rice flour from regular rice, a C1 category chicken egg, and refined vegetable oil. If desired, the white flour can be replaced with brown rice flour from brown rice.

Step 2

Step 2
First, sift the rice flour through a sieve into a bowl. By sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities that may be in the rice flour. Then add granulated sugar and salt to the sifted flour and use a whisk to lightly mix all the dry ingredients.

Step 3

Step 3
Beat a chicken egg into a small bowl, pour in water at room temperature and beat with a whisk. The egg mass should be homogeneous. How to knead rice dough?

Step 4

Step 4
In the center of the sifted flour with salt and sugar, make a well into which pour the beaten egg water. Lubricate your hands with vegetable oil and start mixing the ingredients with your hands. At first, the dough will crumble a lot, and individual lumps will form, but you must continue to knead the dough, lubricating your hands with oil. When the dough somehow comes together, transfer it to the work surface and continue kneading for another 15 minutes. The dough should stop crumbling.

Step 5

Step 5
Form the dough into a ball and wrap it several times with cling film. Cover the packaged dough with a towel and let it rest for 20 minutes.

Step 6

Step 6
During this time, the dough will become more elastic and acquire a very interesting texture, which you see in the cross-sectional photo. The rice flour itself gives the dough friability, forming such a pattern.

Additional rubrics

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