Instructions

Step 1 – Weigh out your rice, and pour it out in a single layer on a baking sheet.

Step 2 – Dehydrate the rice grains in a low oven set to 150 Fahrenheit, or as low as your oven can go

Optionally, if you have a dehydrator:

Step 3 – Arrange your rice grains on a rack in your dehydrator, and set it to “grains and pulses.”

Step 4 – Dry your rice until it is completely dry to the touch, with no residual moisture remaining.

Step 5 – Transfer your dried rice grains to a blender, and then blend on low speed, moving up to medium speed, until everything has broken down into a powder.

Step 6 – Store your rice flour in a lidded container in a cupboard for up to 2 months.