For people who are gluten intolerant rice flour is a savior. It not only makes great bread when mixed with tapioca and potato starch,(see recipe in prvious post), it can be used to bread chicken, fish and vegetables for frying. It makes a nice crispy, crunchy crust.
I also use it to make my gravy. It doesn't brown like wheat flour so you will need to shake it up in a jar with a little bit of water (about two cups) to disolve and add to your water or milk base after it has reached the point of near boiling. Pour slowly, stiring continuously over medium, low heat, without bringing to a full boil, until it is the thickness you want. Season as usual.
One of the perks of using rice flour in your cooking is the clean up. It doesn't stick like regular flour and washes off with little or no scrubing.
My "number three" daughter, who is not gluten intolerant, has been using it for frying, gravies and sauces as long as I have. Her family likes the taste and texture it gives her fried foods, and she likes the clean up.
White or brown rice flour works the same for me. There is a suble difference in taste, and I personally prefer the white, but do use the brown when the white is unavailable.
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