Formulations for baked goods that substitute traditional wheat-based flours with a flour derived from rice grains offer an alternative for individuals with specific dietary needs or preferences. These formulations aim to replicate the texture and taste profiles of conventional cookies while accommodating gluten-free diets or exploring unique flavor characteristics. They utilize rice flour, often in combination with other ingredients, to achieve desired results.
The importance of these specialized formulations lies in their capacity to expand the availability of palatable baked goods to a wider audience, including those with celiac disease or gluten sensitivity. Furthermore, rice flour provides a distinct textural quality, frequently resulting in a more delicate and crumbly final product. Historically, the use of rice flour in baking has been prevalent in various cultures, predating its more recent adoption as a primary component in gluten-free baking practices.
