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Old 11-14-2005, 05:09 PM   #11
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Quote:
Originally Posted by Constance
I haven't seen rice flour in our supermarket...is there something I could substitute for it, such as cornstarch?
Connie, I bet you could just grind up some regular ole rice in your food processor or blender and get a reasonable facsimile of rice flour. I think cornstarch would make the pennies get too puffy.
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Old 11-14-2005, 09:31 PM   #12
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Ohhh what a fantastic looking recipe Marm...Thanks for sharing it! You must know I like to use rice flour too
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Old 11-15-2005, 01:16 AM   #13
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Thank you big! I'd lost my recipe for these and I love them and my family loves them and everyone who's ever tasted them loves them! Gonna make them this week!

Big Hugs!

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Old 11-15-2005, 08:54 AM   #14
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Try looking in a health food store for rice flour - they should have it there; it keeps forever sealed up in a ziplock.

I wouldn't try the food processor thing to make your own; I don't think you'd get a fine enough grind.

If all else fails, you can sub out cornstarch for the rice flour.

Enjoy!

Note for the holidays - this dough freezes extremely well, so you can make up batches, roll them, and put 'em in the freezer for quick appies when you need them!
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Old 11-15-2005, 10:15 AM   #15
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Marmalady, would the cornstarch make much difference in taste? I haven't looked for it in my market so don't know whether it is there or not, but will look today.
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Old 11-15-2005, 03:54 PM   #16
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No, not at all; firstly there's not that much of it; secondly rice flour really doesn't have a 'taste'!
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Old 11-15-2005, 04:00 PM   #17
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I found the rice flour today - Now I'll have to make something with the other 2 pounds. I suppose I will check out alternative uses.
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Old 11-15-2005, 08:11 PM   #18
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You can use rice flour in lots of things; use a little bit in your shortbread recipes to make a really tender, crispy shortbread - search for some of Ishbel's recipes.

You can use it as a light coating for frying foods; sometimes I just 'dust' chicken breasts or fish fillets; makes a light, crispy coating that browns beautifully.

Use some in tempura batter for the same reasons.
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Old 11-15-2005, 08:52 PM   #19
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Thanks for the ideas!
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Old 11-10-2006, 09:58 AM   #20
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Am making these for Thanksgiving 'munching bowls', and thought I'd bump this back up to share with all the 'newbies'! It's a fantastic recipe, and very easy on time - you could make them up now and just stick them in the freezer until you're ready to bake them off. Enjoy!
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