Answers from Expert: Canadian Living Test Kitchen Staff

Rice flour is not usually used alone in a recipe, but often is combined with a starch like potato or tapioca to improve the texture. You can always experiment, keeping in mind that rice flour absorbs more moisture than wheat flour and will most likely require added liquid or a liquid-retaining ingredient, such as honey. It will probably still have a more crumbly and dry texture than a product made with wheat flour. If you'd rather save yourself some work, try looking for cookbooks featuring gluten-free recipes, such as 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt (Robert Rose Inc.). I hope this helps. Annabelle Waugh Canadian Living and Homemakers Test Kitchens