If you asked me what gluten free flour do I use the most in my yeast free kitchen, I would have to say brown rice flour. This was the first gluten free flour that I started experimenting with when I had to get wheat out of the house. Most experiments have gone well but not all. I have found that brown rice flour works very well as the main component of my yeast free gluten free flour mix recipe and my yeast free gluten pancakes. It also makes a great coating for things like chicken nuggets and fish sticks and is great for sauces and soups. I tried to make a pie crust once using all brown rice flour but this did not work out well. It was actually kind of gross and that is why I prefer to mix brown rice flour with other gluten free flours when baking.
Brown rice flour is very easy to find. Many regular supermarkets such as Shoprite and Stop & Shop now carry it. I usually pick it up when at Whole Foods because it seems to be the least expensive there. I mostly use Arrowhead Mills Brown Rice Flour but have also had great success with Bob’s Red Mill Brown Rice Flour variety. The Bob’s Red Mill type is also stone ground very fine to prevent the gritty texture that may be present with some brands of brown rice flour.
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