Rice flour is a common substitute for wheat flour---and a healthy alternative if you suffer from a wheat allergy. Rice flour may be made from either brown or white rice, and its versatility allows it to be used as you would wheat flour in your cooking recipes. Brown rice flour has a nutty flavor and works well in baked recipes, such as cakes, cookies and breads. White rice flour can be used in baked goods and also as a thickening agent for sauces, stews and puddings.
Buy whole-grain white or brown rice in bulk. One 25 lb. rice bag will make enough rice flour to last several months. Purchase high-quality rice at health food stores or Asian markets. Store bulk rice in an airtight container in a cool, dark location.
Wash your rice in a strainer under cool running water until all dirt and small stones are removed. Soak the rice in a bowl of water for two to three hours. Drain the rice through a strainer, and allow the strainer to sit in a sink for 15 minutes, or until all the excess water drips out. Spread out the rice on several paper towels to absorb any remaining moisture.
Place the grain mill on a solid surface. Separate the rice into a few piles to help the grinding go faster and prevent the grinder from clogging. Insert the rice into the grain mill's grinder spout and grind the rice. Put the ground rice inside cheese cloth and place the cheese cloth in a strainer or sieve inside a sink with a heavy object on top of it until any remaining water is drained-off.
Store your rice flour in an airtight container and keep it in a cool, dry spot.