Can you make moichi with this (crushed gluteneous rice) done traditionally (with a large wooden mallet)
1397118
I got this for a Christmas gift for my sister and she just loves it. She dose all kinds of thing with it and it works get for her. I would purchase it and see. You can always send it back for a refund
1397119
I gave this mortar and pestle as a gift so cannot answer questions about it. I do know that she likes to use it for guacamole.
1473012
I use it in a gluten-free flour mix that I make up, but I have found some suspicious grains in it that look like barley or wheat. Fortunately, I am not overly sensitive to gluten. This has to be ground for flour so you will need a grinder.
919964
YES. Enjoy it! I love this size for nearly everything!!! Excellent for flour, cereal, noodles, beans, rice, you name it, even your sewing items! The "handle" is great!
44972
Yes you can use this but it is whole wheat so it isn't going to taste exactly the same. I normally make bread with it and have made pancakes with it and they both came out great.
1802341
Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy thickening, etc. -- or when you really don't want much gluten as in muffins, biscuits, etc. Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy... » Read More Yes. It makes wonderful bread. I also have found it to be superior to other flours for making ravioli or Chinese dumplings. It has lots of gluten and therefore makes a dough with a lot of tensile strength. This means I can roll pasta or wonton dough down to the thinnest setting and form the filled dumplings of whatever ethnic persuasion without worrying about ripping the dough.It has a great flavor for basic flour-water-salt-yeast bread. I still use cheap AP or bread flour for when the flavor or gluten of the flour doesn't matter much, e.g. in dense multi-grain breads, gravy thickening, etc. -- or when you really don't want much gluten as in muffins, biscuits, etc. « Show Less
1456600
Hi there. I've only ground large-seeded white field corn. If I have a complaint, it's that the Wondermill grinds the corn too finely, and I have it set on coarse. I cannot tell you the rice will be the texture of flour, but I bet it would be very, very close. Good luck!On the topic of gluten intolerance, an acquaintance, Cathy Rehmeyer, has two children with celiac disease. She has a terrific blog, "Mother of a Hubbard," where she discusses it along with her efforts at winter gardening. Even during our terrible Kentucky winter, her low tunnel continues to produce. I'm going to try it this coming fall/winter. Hi there. I've only ground large-seeded white field corn. If I have a complaint, it's that the Wondermill grinds the corn too finely, and I have it set on coarse. I cannot tell you the rice will be the texture of flour, but I bet it would be very, very close. Good luck!On the topic of gluten intolerance, an acquaintance, Cathy Rehmeyer, has two children with celiac disease. She has a terrific blog, "Mother of a Hubbard," where she discusses it along with her efforts at winter gardening. Even during our terrible Kentucky winter, her low tunnel continues to produce. I'm... » Read More Hi there. I've only ground large-seeded white field corn. If I have a complaint, it's that the Wondermill grinds the corn too finely, and I have it set on coarse. I cannot tell you the rice will be the texture of flour, but I bet it would be very, very close. Good luck!On the topic of gluten intolerance, an acquaintance, Cathy Rehmeyer, has two children with celiac disease. She has a terrific blog, "Mother of a Hubbard," where she discusses it along with her efforts at winter gardening. Even during our terrible Kentucky winter, her low tunnel continues to produce. I'm going to try it this coming fall/winter. « Show Less
2035789
I'd be interested too! I've made two loaves of bread so far in my small Zojirushi (3 days old!) but both were kind of dense. If I make anything successfully, I'll post the recipe here. But if anyone has any to share, I'm definitely interested too.
1000898
This Flour must be mixed with other ingredients in order to make any type of GF flour based recipe. I am a big fan of Annalise G. Roberts. Hers was the first GF Baking Classics Cookbook I bought. You must realize that GF flour mixtures are very delicate and I have found it best to buy ready made Pastas. However if you are an adventurous soul, go for it and good luck.
2142626
You can use it anyway you use cooked thickened cornstarch. I'm not sure if it would work for that or not but a thickened cooled batch added to WC might be fun to try!
1572268
I have not tried it with rice, but small grains would probably fall through until they have cooked.
386123
I haven't used that type specifically to answer that question. I did, however, use freeze dried as well as ready made and then remade with a tablespoon or two with my own. I am thinking these cultures are pretty hearty. Its worth a try.
1330328
I dont think so, even the largest setting would make rice flour with bits of rice in it.
6550
Never tried but it is remarkable powerful with wheat so no reason why it wouldn't do as well with rice. Be careful not to overload it and be sure it is securely attached.
258887
I don't see why not, though it probably works best with multigrain or brown rice, since it needs to simmer longer than white rice
273722
Quite probably; I simply put the ingredients in and wait. However, that said, this machine is not one I'd recommend. It has too often spewed dough over the edges of the insert, so that the dough falls to the hot coils and burns, and is impossible to fully remove from the machine. That MAY be because I've used gluten-free flours, but I can't figure why (a) if gluten-free is the reason the machine's instructions should so state; and (b) why this has never happened to me before with bread machines.
1316165
You have to cook whatever you are going to rice until fairly soft to avoid having to have a lot of strength. I got it because I wanted to make hash browns and spaetzle otherwise a potato masher is easier.
2046030
You would have to experiment a bit. I have never had success but you may. I have, however, had success with the Uncle Ben's Converted Wild Rice (the minute knid). I just don't have the patience for the regular kind. I do make rice'n'beans in it. Let me know if you have success.