Stabilizers & Fibers
Substitutes for Rice Flour in gelato
Rice flour is a fine, gluten-free powder milled from white or brown rice, composed almost entirely of starch (~80-84%) with little sugar or fat. In gelato it acts as a natural starch thickener and body-builder rather than a sweetener. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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