What is the benefit and value of this cereal ground into powder?
1) Chips and snacks turn into perfectly edible and healthy nibbles.
2) It's a natural thickener, and therefore indispensable for making various sauces, batters and soups.
3) An excellent ingredient both for unleavened flatbreads, instead of bread, and for dessert treats that crunch deliciously.
4) The dough comes out transparent, very thin, yet at the same time springy and strong, with a «glass» effect. That's how Asians make dumplings and small pancakes. The filling shows through inside, which looks quite appetizing.
5) Rice noodles are better than pasta; you can eat them every day without harm to your figure.
Is it worth giving up the usual wheat flour? If the recipe allows, why not? As an option, you can stick to a 60:40 ratio, for example when making pancakes, cookies, cakes, muffins…
Keep in mind that this product doesn't work with yeast, and baking such pastries also takes more time, while the oven temperature should be lower.
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