Are you wondering how to use rice flour in a banneton? Maybe you don’t even know what a banneton is.
Don’t worry – we’ve got the how-to and all of the best alternatives for rice flour, too.
A banneton is a proofing basket used specifically for bread dough as it rises.
Breads made in bannetons are usually round with an attractive pattern from the woven basked on the exterior.
Rice flour helps hold the shape and provides some additional crunchy texture to the crust.
And for those intolerant to wheat, most flours made from grains other than wheat can easily be substituted in equal measure for rice flour.
Here are five of our favorites.
Why Use Rice Flour in Banneton?
Baking with rice flour has become a popular alternative to traditional raising agents and flours.
Rice flour is an ideal choice for anyone looking to try something new in their baking.
Used properly, it adds an interesting lightness and texture to the finished product, making it ideal for use in everything from pancakes to bannetons.
Here’s what you need to know about using rice flour in your bannetons and how it can be useful compared to other flours and rising agents.
Rice flour is known for its fine texture, which helps give lightness and a crispy crust when used in baking.
This makes it great for bannetons especially as the final product will have an airy texture rather than being dense and heavy like some recipes can be.
Additionally, rice flour isn’t made from wheat so there is no gluten involved, meaning that it’s suitable for people that may have an intolerance or simply want to try something different.
For best results, mix equal parts of rice flour with warm water until a thick paste forms and apply generously onto a well-floured banneton before loading up with dough or batter of your choice.
The result should be a much lighter yet still soft inner crumb with a crisp golden crust which would not be possible without the addition of rice flour.
The 5 BEST Substitutes for Rice Flour in Banneton
To achieve that Instagram-worthy floury crust on a rustic loaf of bread, bakers use a tool called a banneton; it’s usually made of wicker, rattan, or other natural fibers and is lined with rice flour.
Rice flour helps to absorb surface moisture while providing the starchy structure necessary for proving bread in the basket.
Here’s a detailed comparison of the 5 best substitutes for rice flour in banneton, along with their key characteristics and proper ratios:
|Substitute||Key Characteristics||Proper Ratio|
|Coconut Flour||Made from ground coconut meat, it is gluten-free and has a slightly sweet and nutty flavor.||Use 1 cup of coconut flour for every 1 cup of rice flour|
|Almond Flour||Made from finely ground blanched almonds, it adds a subtly nutty flavor to baked goods.||Use 1 cup of almond flour for every 1 cup of rice flour|
|Tapioca Flour||Extracted from the cassava root, it is a starchy flour that adds chewiness and structure to baked goods.||Use 1 cup of tapioca flour for every 1 cup of rice flour|
|Chickpea Flour||Made from ground dried chickpeas, it has a slightly nutty and earthy flavor and is rich in protein.||Use 1 cup of chickpea flour for every 1 cup of rice flour|
|Sorghum Flour||Made from ground sorghum grain, it has a mild, slightly sweet taste and works well as a gluten-free alternative.||Use 1 cup of sorghum flour for every 1 cup of rice flour|
Now let’s explore each substitute in more detail:
1 – Coconut Flour
Coconut flour is traditionally used as a good substitute for rice flour in banneton.
It has similar properties compared to rice flour when used for recipes like naan, pizzas or croissants, but it does not have any wheat gluten, making it easier and more versatile to work with.
Coconut flour is also naturally rich in fiber, which helps keep your baked goods soft and fluffy.
The downside of coconut flour is that it tends to absorb more liquids than other types of flours.
If you’re looking to create a lighter dough with fewer carbohydrates, then coconut flour may be the way to go.
When baking breads with coconut flour, it’s important to increase the amount of liquid used by at least 1/4 cup per cup of coconut flour.
2 – Almond Flour
Almond flour is a delicious and nutritious alternative to rice flour for use in banneton.
It is a finely ground powder made of blanched almonds and has a light, nutty flavor.
Almond flour contains no gluten, making it an excellent choice for those with gluten sensitivities who don’t want to use rice flour in their banneton.
However, almond flour does have a higher fat content than rice flour so it will add more moisture to your dough when used in bannetons.
If using almond flour in place of rice flour, you should adjust the amount of liquid in your recipe accordingly.
Additionally, be aware that the nutty flavor of almond might come through slightly in your final bake, so if you are looking for subtle flavors then this might not be best for you.
3 – Tapioca Flour
Tapioca flour, also known as Cassava flour, is a popular banneton alternative because of its light and fluffy consistency.
It’s often used in gluten-free baking, including breads and cakes.
The starch content of tapioca flour helps keep the dough moist while also giving it an interesting flavor.
It is important to note that this flour can brown quickly, so adjust your baking time accordingly.
As far as nutrition goes, tapioca has high amounts of manganese, phosphorus, magnesium and calcium; it is also rich in dietary fiber.
4 – Chickpea Flour
Chickpea flour is one of the most common and widely available substitutes for rice flour in banneton.
Made from ground, dried chickpeas, chickpea flour is high in protein, contains nearly no gluten and has a slightly nutty flavor.
It can easily be substituted for rice flour in most recipes and doesn’t change the texture of the bread when used as a banneton coating.
If you are looking for an alternative to rice flour that might cost a bit less, this could be your best bet.
5 – Sorghum Flour
Sorghum flour (sometimes referred to as milo flour) is an excellent substitute for rice flour in a banneton.
It produces a crunchy crust and velvety crumb, with a hint of sweetness from its natural sugars.
Sorghum is high in dietary fiber, protein and iron, and although it is gluten-free, you should use caution when using other baked goods containing gluten that come in contact with the banneton.
When using sorghum as a substitute for rice flour in a banneton, be sure to use the same proportion.
As with all alternative flours, be sure to sift sorghum flour before use.
This will ensure proper aeration and shape of the final product.
In conclusion, while rice flour is a commonly used option when it comes to preparing a banneton, it’s not your only choice.
You can use a variety of different flours depending on your preference or the availability of ingredients.
For best results, always look for a fine-ground flour and allow sufficient time for the bread to be prove in the banneton.
Hopefully this article has given you insight into why rice flour is used in Bannaton as well as some alternative options that you can consider when creating delicious baking results with ease.