can I substitute mochiko for rice flour?
Hope you can help me out...I'm looking at a shortbread recipe that calls for 1/4 cup of rice flour. I don't have rice flour but I have lots of mochiko on hand. Can I use the mochiko instead?
Isn't mochiko glutinous rice flour? I would imagine a shortbread recipe would assume you're using non-glutinous rice flour, but I don't know if it would really make a difference.
Mochiko is sweet rice flour ground from glutinous rice, is gluten free and is fine for baking. The flour has a sweet taste, you probably know that, and the sugar in the recipe will have to be adjusted down, if the original recipe calls for regular rice flour. Rice flour is great for shortbread,a s it is inherently high in starch and makes for a nice crunchy cookie that doesn't need gluten for structure. Since I don't know what recipe you're using and it appears that you're not using very much rice flour; are you combining the rice flour with another flour? If so, I would cut the sugar back by just a little. Here's a link with a basic recipe using mochiko:
There are lots of other mochiko based shortbread recipes on the web, just google.
Tks for the replies.
I'm making a cardamom shortbread...with about 1 1/2 cups of flour, 1/4 cup rice flour, 1 cup butter, 3/4 cup icing sugar, cardamom, salt. The batter is pat into a pan, scored, sprinkled with sugar and then baked.
I will use the mochiko and see how it goes. I prefer a sweeter shortbread so this may work out!