Wheat flour is prohibited for people with gluten intolerance.
A worthy alternative to it would be rice, but this product, unfortunately, cannot always be found in a small supermarket near your home.
However, this is not a reason to be upset - instead of spending the day aimlessly wandering around stores in search of rice flour, try making it at home - there is more than enough rice on the shelves of retail outlets.
Any type of rice is suitable for making rice flour.
The cereal should be poured into a sieve and rinsed under cold running water until the liquid becomes clear.
Wait until the water has completely drained and pour the rice onto a towel to dry it. There should not be a drop of water left in the grain, but it should be damp.
Now grind the rice in small portions in a coffee grinder, then pour it into a dry frying pan and, turning the heat to low and stirring continuously, dry the flour.
To prevent the product from burning, the dish in which it is fried should be periodically removed from the stove.
To make sure the flour is dry, press a pinch between your fingers. Dry flour will crumble, while wet flour will form lumps.
All that remains is to sift the rice flour using a sieve, and you can use it to prepare a variety of dishes.
