Over the last couple weeks I have been doing a ton of baking and realized I needed a better (and more affordable way) to keep brown rice flour on hand. I borrowed my Mom’s grain mill and decided to give it a whirl with brown rice. It worked perfect! I used the finest setting and the flour was just as finely ground as the Bob’s Red Mill flour I have been using. I would love to get a superfine grind (superfine gluten-free flours are expensive!), but I would probably have to get a different mill for that.
If you have celiac disease and want to borrow or buy a used grain mill, just remember the possible cross contamination issues if the mill was used with gluten containing grains. For me, this isn’t an issue because I don’t have celiac disease.
With my freshly-ground batch of brown rice flour, I decided to whip up some Gluten Free Overnight Pancakes. This pancake recipe is perfect for busy mornings. It divides the work: mix up the batter in the evening, let it sit overnight, then cook in the morning.
Letting the batter rest overnight softens the flour grains and improves the taste and texture of the batter. Soaking flour with a slightly acidic solution has also been shown to improve nutrient absorption and digestibility of grains.