Nicholas Guttenberg<p>Flour made from brown rice cooked in an alkaline environment is odd... Tastes and smells mildly like pretzels, forms a much more chewy kind of dough than rice flour normally would. Couldn't really find a way to make it pleasant, but if one needs a gluten substitute texture-wise, maybe it's useful? </p><p>Also pretty labor and time intensive without specialized gear - an hour or so of my time and 10 hours in the dehydrator for about a cup of flour.</p><p><a href="https://sigmoid.social/tags/cooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>cooking</span></a> <a href="https://sigmoid.social/tags/nixtamalization" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>nixtamalization</span></a></p>