(I POSTED THIS IN THE GF THREAD TOO--BUT THIS AREA USUALLY HAS MORE ACTION SO I POSTED HERE TOO.)
I bought some baking flour that I have never tried before; Pamela's Artisan Flour (GF). The first ingredient is of course brown rice flour. I used it this morning to make pancakes. The recipe on the bag calls for eggs, which I substituted with psyllium seed husks and flax.
The pancakes had a good enough flavor but the texture was OFF...it was chewy...and sort of spongy...not bad in some other recipes, but not pancakes. They were like some Korean rice cakes I've had--which I like, as rice cakes! :P
Has anyone used this flour before? Can you advise? I was thinking that it might have been the lack of eggs that made them not rise enough. I have E-Nergy egg replacer, but since the flour already has both potato and tapioca starch in it, I figured I'd use the psyllium/flax for binders and fiber.
Maybe I should blend it with some Bobs Red Mill all-purpose? But thats why I bought this product--it advertises that it doesn't require "tweaking"....any ideas? Thanks so much!