Good morning, I am happy to report that after I threw out half of my quinoa-brown rice mother and worked with it for two day adding only brown rice flour, threw half out a second time and refed it again another overnight with the brown rice flour-I decided to bake with it. I put half of what I had in the frig for now, and added a brown rice flour to probably 2 cups of mother-added a pinch or so of rosemary-I have not invested in the rice starch as of yet so I added 2 teaspoons of xanthan gum for this batch. these were smaller loaves, I baked them to 205 degrees and just cooled enough to try this out. a tad doughy but delicious-sourdough flavor-bitter quinoa is gone. I am happy-and I did brush on the baking soda water to brown. thank you MaryJane I am inspired again to perfect baking up gluten breads for me
Edited by - Kathyinozarks on Jun 05 2018 10:02:48 AM
I do have a question about using brown rice exclusiviely for breads--I have read different takes on the quantity of arsenic in our rice now also in organic rices. i was looking into buying sprouted brown rice flour instead of making it myself,and I ran into an article that said the arsenic is reduced after sprouting---any thoughts on this? thank you
Your bread looks great, and I'm happy to hear that the bitter flavor is gone!
I did a little reading on arsenic in rices, and found a consumer reports article stating that arsenic levels in rice vary based on where the grain is grown and the type of rice. However, I looked on the FDA website (https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm), and it states that there isn't a way to test this with complete accuracy. It does say that cooking the rice in a lot of water decreases the arsenic content. Maybe the same is achieved with all of the water used when sprouting rice?