Can you add rice flour to pastries to make them flakier?
The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to slow gluten development.
Given that rice flour has 0 gluten can I just substitute a quantity of all purpose for rice flour? what percentage should I swap out to achieve flaky pastries? Does rice flour have other effects on the finished product that I need to account for?
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What is rice flour used for in a bakery?
Function. Rice flour is used as an alternative to wheat flour in gluten-free baked goods. Bread produced with this ingredient has lower loaf volume, harder texture, and shorter shelf life.What ingredients contribute crust flakiness in pastries?
Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) that's used to make the dough. The fat is mixed or \u201ccut\u201d into the flour so it stays in discernible pieces. During baking, the pieces of fat melt away, leaving air pockets that then expand a little from steam.What causes the crumbly and flaky texture of pastries?
Shortening is used in most doughs and batters, to give the baked product a crisp and crumbly texture. Rubbing the fat in causes the baked product to have a flaky texture, as the dough is separated into layers.How to make quick flaky pastry
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