- Andeo23ParticipantAugust 9, 2014 at 7:32 pmPost count: 5
I found a recipe in which I can use rice flour, oil, water, and salt to make rice chips. If I used jasmine rice to make the flour, would it keep a FP of zero, or could the cooking process make it higher?Norm RobillardKeymasterAugust 9, 2014 at 7:41 pmPost count: 438
Interesting. Yes, the cooking process could create some resistant starch, but likely much less than using flours from other high amylose rices. I would love to hear about the results Andeo.AndreaSParticipantAugust 9, 2014 at 8:58 pmPost count: 51
Please share the recipe if possible 🙂FrugalJenParticipantAugust 9, 2014 at 11:47 pmPost count: 11
a lot of work.. but these look good.Andeo23ParticipantAugust 10, 2014 at 3:21 amPost count: 5
Below is a link for a recipe. My wife said the recipe is very similar to what she has used to make tortilla chips, just with different ingredients. I am going to give it a try and see if they affect me. I am looking for something that I can eat with guacamole or salsa with a low FP.AndreaSParticipantAugust 10, 2014 at 5:03 pmPost count: 51
Wonderful, thanks for the recipes! I first read the simple one Andeo provided. Then I figured that the one Jen posted was basically the same apart from flavors. I know that’s rude to say, however, I think the basic principle is the same. And so I made them with rice flour, a bit of oil and water, added spices and that’s it. Couldn’t be easier, tastes delicious. Period 🙂
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