At 06:09 PM 10/27/05 -0400, Webwalker wrote: >I have googled for shortbread recipies and found some use rice flour in >small quantities in addition to regular flour-- does anyone know if rice >flour is likely to cause this "no loft" condition?
Adding cornstarch is an olde tyme Midwestern way to dilute the gluten in bread flour when making pastries -- rice flour should work the same way, and taste better in shortbread. But rice flour from the health-food store is apt to be coarser than wheat flour usually is. I've bought rice "flour" that was actually fine meal. The rice flour I bought at an oriental grocery looks finer -- but I haven't opened the package yet. On the other hand, the secret of making excellent shortbread might lie in a slightly coarser flour such as the white stone-ground whole-wheat bread flour I buy from Bonneyville Mill. < http://www.elkhartcountyparks.org/properties_locations/bonneyville_mill_county_park.htm > It's whole wheat, but they grind *white* hard wheat. Most flour is made from red wheat. I've no idea where they buy it -- I've never seen anything but red wheat in the fields. On the other hand, it's been decades since I saw anything other than beans and corn in the fields. Perhaps it's grown at some other historical site? Alas, I haven't been to Bonneyville this whole summer, and they close for the year at the end of October. -- Joy Beeson http://home.earthlink.net/~joybeeson/ http://home.earthlink.net/~dbeeson594/ROUGHSEW/ROUGH.HTM http://home.earthlink.net/~beeson_n3f/ http://www.timeswrsw.com/craig/cam/ (local weather) west of Fort Wayne, Indiana, U.S.A. where leaves are falling To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
