What is Roasted Rice Flour

This indeed is my best learning till date . 

Taking all the credit for this will only be unfair. My friend Suhaila Shabeer , who is an inspiration to many , has been my guide for the following procedure  as well. 

This is how Rice flour is made traditionally and in some parts even now , in the God's Own Land - Kerala ! The locals there use this rice flour for making delicacies like Pathiri and  Idiyappam. Thanks to friends from the southern states, I got into cooking a lot from their platter. 

Will definitely post recipes for these some day soon in my Naturally Gluten Free Section which is now live.


Thankyou sweetheart ! This post is dedicated to you .

This indeed is the best Rice flour for Gluten Free Indian Breads ( Gluten Free Fulkas and Gluten Free Puris for sure , am yet to try GF Naans and GF Bhaturas ). I started by grinding rice @ my own house  in a normal Phillips  mixer and once I was sure that this was an awesome flour , I moved forward with it. 

For those who either do not have access to starches (like Gluten Free Tapioca Flour, GF Corn Flour, GF Potato Starch, GF Arrow Root Flour et all) or can't consume them for other health issues this flour is a blessing.

You could make it at home or could even purchase it from the market. The brand I use is not certified GF . I have had no issue for the last 6 months that I have used it. I have no personal gain in promoting the brand or the product . I use Double Horse Roasted Rice Flour. It can be purchased from many stores in the southern part of the country and in select south Indian stores in the north. It can also be ordered on amazon.in

The Making of "Roasted Rice Flour":

______________________________

INGREDIENTS:

• Raw Rice 
• water

METHOD:

Wash the rice very well in running water till the water is clear.

1. Soak Rice in enough water for about 4 to 6 hours.
2. Drain all the water using a colander and let this wet rice sit in the colander for some time till  the water stops dripping.
3. Spread this damp (nearly wet) rice on a cotton fabric length and let them be without any fan for roughly an hour or two. Depending upon the weather it can take more or less time for the rice to be ready for the next step.
4. Once the rice seems a bit dry , but  damp from inside, upon breaking, you are ready to take it to the flour mill (A mill that does not process gluten) and have it ground as fine as possible.
5. Once it is ground very fine, take a big Pan/Kadai on a very low flame and start dry roasting the still damp rice flour , while continuously stirring it all the time . Preferably do this in small batches . This step is the key to get the best rice flour which binds very well and is a blessing for gluten free family.
6. Dry roasting should be done on very low flame till the time every grain of fine rice flour can be felt when you take a pinch in your finger tips. it should be free flowing just like a new packed of free flowing salt.
7. There should be no change in the color of rice . 
8. Spread this rice in a big plate for it to cool down and then pack it up in an airtight container. 
9. Huge quantities are not recommended to be done at a time. Small batches of freshly done rice flour is the best for best texture (binding etc) ,taste and health.

It is always best to grind your own flour when suffering from allergies like gluten and others. 


Shopping Pointers: An update

You can also buy roasted rice flour from the market. I have been using this particular brand of roasted rice flour quite safely for the last 6 months without any issues.  This does not carry the label "Gluten Free", so I was reluctant to suggest. But I get multiple messages on a daily basis asking if there was a readymade option and hence adding this information as an update here. I have nothing to do with the brand "double horse" or their product suggested here. You may choose to use this product at your own risk or make it yourself at home .

Double Horse  Roasted Rice Flour 
available on amazon.in


__________________________________

All views, opinions and suggestions in this blog are as per my own personal experience or learning . I am not a medical doctor and none of these should be taken as a medical advice. Kindly check with your medical doctor before you try any of the suggestions in these posts. 

Naturally Gluten Free - Idly

There is so much to eat other than gluten. Here,I don't mean trying to copy foods which were originally made using wheat flour or gluten to be specific. 

When I go to any Gluten Free forum or when I meet somebody who is on a gluten free diet, for whatever their health reasons may be, the first thing I notice is that they still eat the same foods they ate before going gluten free. Just that they have found ways of making the same foods without gluten now. In this quest of eating the same food, they miss the bigger picture. They are ready to add any ingredient to get the same texture or taste or both  in their food , as they had before eliminating gluten from their diet. 

It is very important to understand that our systems are damaged ( for some it's just the intestines, for some it is intestines plus nerves, for others it could be any other organ which is impacted more). We eliminate gluten from our diets to allow our systems to heal and not get further damaged . This does not mean that anything under the sun will help our systems as long as it does not contain gluten. 

Here, I will copy a small portion  from another post on this blog. 

I like to remind my GF friends that Gluten Free is not equal to Healthy. In fact most (if not all )GF foods in the market today , whether they are ready to eat or cook or bake, if they are not naturally gluten free , are not healthy at all.In fact they are unhealthy and could even be harmful to our already sensitive systems. And anybody who is managing a difficult life without gluten is doing so for the purpose of letting their bodies heal of the damage already done.

Forgive me for repeating myself time and again. We took time to learn this and I would be blessed if I could help somebody avoid making as many mistakes as we did.

Alright , this Naturally Gluten Free Section will include recipes which are originally gluten free and need not be adapted by replacing gluten with some other ingredient/s.

The first here, has to be something known across the length and breadth of India for it's health benefits - Yes , none other than perfectly steamed Idlis which are soft and fluffy just like a bake , though without any external leavening agent.

Let me share what I learnt from one of my good friends in Bangalore . Janani Nachiappan I owe this to you.

Making of the fluffiest ,yummiest , healthy idlis 

INGREDIENTS

Idly Rice	4 cups
Urad dal whole	1 cup
Fenugreek seeds	½ tspn
Salt	2 tspn

This is how idly rice looks like. You can get it on amazon.in.
In the absence of this rice you could use  3 cups any raw rice and 1 cup boiled rice .

METHOD - GRINDING THE BATTER

1. Wash  the soaked dal and rice very well till the water is clear.
2. Soak dal and rice in separate utensils for about 3 to 5 hours. Add fenugreek seeds to the dal if you wish to. I do not use fenugreek seeds. 
3. It’s best to grind this batter in a stone wet grinder if you have one. In case you don't have it , no worries, even a basic mixie will do. I have a phillips mixie and at times,when my grinder is out of action, I do manage with it , without any change in the end result. 
4. You must be thinking what is the big deal about grinding now ! Of course you all are super smart and will know how to grind well. However there are a few tips here and there which make the most difference in how your idlis turn out to be. 
5. You need to grind the dal first. Using your wet jar of the mixie ( in case using), grind the dal with water being added only about a spoon or two at a time. initially into the process you will be adding water every two minutes.Slowly the time duration between each addition will increase.
6. Continue grinding till the dal is very smooth and fluffy. It becomes really fluffy if you avoid adding too much water in one go..
7. Once the dal is done. Begin with grinding the rice. Now, there are no set rules for how the process of grinding of rice should be. You may add more water at a time , in fact you should . By the end of it the ground rice should be a bit watery and fine. 
8. Now this is a very important step. Mixing the ground dal and ground rice. You need to cup your hand (which ever is your main hand). And start mixing the batters in a big container as you add salt to it. The mixing will be in circular motions of your cupped hand. This needs to be done for good five to ten minutes. Your arms will also get a bit messy here. No worries. The end result will be well worth every trouble you are taking.
9. Once mixed very well, check the consistency of the batter. It should still be a bit on the watery side. Not very gooey.
10. Be careful to take a container which allows the batter to rise almost the double it's original amount. So the batter before fermentation should only cover half the height of the container .Cover the container well and keep it either inside a kitchen cabinet or on the counter.
11. You may need anywhere between 4 hours to 14 hours depending upon the weather conditions.
12. Once the batter has risen almost double the original amount, the idly batter is ready to use. You could keep it as it is in the fridge or even better consume it immediately for the best idlis. The batter at this stage will be slightly like a soft jelly bubbling slightly. 

METHOD - MAKING OF THE IDLIS

There is not much of a science in steaming the batter to get yummy Idlis. Just a few pointers which helped me when I started making them at home every other day:

1. Grease the Idly stand well .
2. Using a spoon, scoop the top layer of the batter into the grooves of Idly plate . Make sure that you never stir and mix the idly batter . It should just be scooped out from the top layer.
3. Use high flame throughout the steaming time. Depending upon the size of the cooker /size of idly, it may take anywhere between 6 minutes to 16 minutes.
4. Do not steam them for too long . They will harden . It is like over cooking your cake.
5. Remove from the plate once they have cooled down a bit.

Idly tastes best with coconut chutney and Sambhar. Will cover these two in my next few posts.

Wish You all the best in your attempts to live a healthy life. Will be back with many more recipes under this section -"Naturally Gluten Free ". 

__________________________________________

Home Made Gluten Free All Purpose Flour (GF ALP)/Maida

It is very important to have a Flour blend which is not bad for our health. If it has healthy ingredients, so much better. 

However most GF flour blends either have gums or Psylium husk or milk powder added to them to get that perfect texture and taste that resemble the Gluten flour.Adding these additives are not harmful if used on rare occasions. However regular use , specially for children is not recommended.

I have also used these things in my initial days on the gluten free diet, only to understand that Gluten Free  NOT EQUAL TO Healthy. 

For those who need to be on a gluten free diet have some damage done to the Intestines, Kidneys, Brain etc. We need a diet which is less abrasive to our systems and ideally includes healing foods so that in the long run we live a happy healthy life ( of course without gluten)

The below flour blend includes Rice flour (safe and healthy) , Potato starch( Natural starch found in the most eaten vegetable, tapioca flour ( sabudana for those who are not aware of what tapioca actually is ). Below in the recipe, I have also shared a section of shopping List, regarding where you can get these ingredients.

There is no ingredient which can harm our systems in any way. So feel free to use the below blend recipe it in as many recipes you can without any ill effect on your health !!

• 2 cups rice flour ( GF rice flour )-  we also use Roasted rice flour for specific recipes. Use the raw rice flour until and unless it is mentioned to be roasted rice flour as an ingredient.

• 2/3 Cup Potato starch

• 1/3 Cup Tapioca flour Whisk together all the Ingredients and store well in an airtight container.

This blend has worked well for me in all my baking. This includes Gluten Free Cookies , Gluten Free Cakes, Gluten Free Breads et all.

SHOPPING LIST

INGREDIENTS	BRANDS	STORES
Potato Starch	ZeroG Red Bob’s Mill	Natures Basket Amazon.in
Tapioca Flour	Red Bob’s Mill	Natures Basket Amazon.in
Rice Flour	24 Mantra Organic	Natures Basket Hyper city Amazon.in
Vendors for GF products are not always well stocked. It is best to keep some extra stock place orders much in advance - before the earlier stock gets used up.

Recipes which use this "Home Made Gluten Free Flour Blend " on this blog are listed below:

______________________

All views, opinions and suggestions in this blog are as per my own personal experience or learning . I am not a medical doctor and none of these should be taken as a medical advice. Kindly check with your medical doctor before you try any of the suggestions in these posts.

Rich Moist Chocolate Cake:Gluten Free Dairy Free version

This is the most forgiving cake I have ever made. It allows and satisfies my creative urges to the core. 

This is a Very Moist, Very Rich ,Very Dark and last but not the least,Very Yummy and Very Easy to Make too . 

Possible Replacements tried and successful :

• Oil with butter or ghee
• Coconut Milk with dairy milk
• Sugar can be used in powder form, crystal form or semi coarse 
• Sugar can be replaced with date Sugar/Palm sugar 
• Eggs can be replaced with Bananas. One egg to half a cup of mashed banana. In such a case kindly reduce the quantity of sugar to suit taste requirements.

INGREDIENTS:

• 2 Cups Sugar  ( coarsely ground for the best color and texture)
• 1-3/4 Cups Home Made Gluten Free All Purpose Flour 
• 3/4 Dark Cocoa Powder
• 1-1/2 tsp. Gluten Free Baking Powder
• 1-1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Eggs
• 1 Cup  Thick Coconut Milk . ( In case of no allergy or intolerance to dairy, Usual dairy milk can also be used . For best results Full Fat milk  freshly boiled and cooled)
• 1/2 Cup vegetable Oil (This can be replaced by liquid Ghee or Butter, in case dairy is well accepted)
• 2 tsp Pure Vanilla Powder/Extract ( or extract of half a vanilla bean)
• 1 Cup Boiling Water

METHOD:

• Heat Oven to 350 degrees F/180 degrees C
• Line two 9' round baking pans with butter paper and grease the lining with very little oil/butter/ghee
• Stir together Sugar, Gluten Free Flour, Cocoa,  Baking Powder, baking Soda and Salt in a mixing Bowl
• Add Eggs, Milk , Oil and Vanilla
• Beat on medium speed of the mixer for about 2 to 4 minutes
• Stir in the boiling water . 
• The Batter will be very very thin. Do not worry. The Cake will not disappoint you !
• Pour the cake batter in well lined baking pans and bake for 30 to 45 minutes depending upon individual Oven settings .
• Check with a thin wooden skewer for the readiness by inserting in the center. when it comes out clean, the cake it done.
• Cool well before removing from the pan. Since the pans are well lined (including the sides), there will be no broken or rough edges if allowed to cool about 10 to 15 minutes before taking it out.

_________________________________

This is my first attempt at blogging and will request readers to try these recipes and post their suggestions , recommendations in the  comments  section for me to improvise. 

GF Healthiest Fluffiest Basic Sponge Cake

This Gluten Free sponge is made out of pure Rice flour. No Starch, No Gum , No husk,No additive added to the flour. Pure rice flour is used in place of ALP.

A perfect cake for occasions as it accommodates icing  and flavors very well. Hold 
itself well ,especially after cooling down. It has a  perfect rise and a just right spongy texture.

Those who need to remove gluten from their diets, need a very soothing diet to allow their bodies to heal. This cake is made using pure rice flour and is best for those who are on a healing diet for whatever reasons.  I will write another dedicated post on the subject of letting the body heal. It deserves it's due and will be helpful to many who are struggling with health issues inspite of living without gluten and eliminating many other things from their diet. 

For now , I am very very happy to present to you a cake which is made using pure Rice flour ( The Roasted rice flour, Read about how to make this soothing flour in your own houses in a jiffy).

There is no harm in using starches like tapioca or potato starch on and off. However if we can avoid, why not !

Let's get onto making The Best Gluten Free Sponge Ever!

INGREDIENTS:

• 4 eggs
• 3/4 cup powdered sugar
• 1/2 cup oil ( I prefer butter in liquid form in case - no allergy to dairy )
• 1 cup Roasted Rice Flour ( Click, to read how you can make this flour at home or purchase it from the market)
• 13/4 tsp gluten free baking powder
• 1/4 tsp soda bicarb
• 1 tsp pure Vanilla powder ( or extract taken from half a Vanilla pod)
•  Extract of your choice : pineapple / vanilla or any other( I used more vanilla)

 METHOD:

1. Beat eggs and powdered sugar with an electric beater till four times in volume and very frothy. A basic hand blender does the job beautifully. However if you have an intensive unit like kitchen-aid or Ken-star, it will make your life simpler in terms of time taken as well as the effort.
2. Sift the "Roasted rice flour" , baking powder, and soda bicarb. Keep aside
3. Add the oil /butter gradually to the frothy egg mixture and keep beating slowly. Add Vanilla (powder or extract). Mix well.
4. Using a wooden spoon, with an upward and downward motion, fold in the rice flour, gradually, a little at a time. Do not over mix. Fold gently.
5. Transfer to a greased and dusted baking tin and bake at 180 degrees C/350 degrees F for 30 to 40 minutes depending upon your unique oven. I prefer to line the baking tin with butter paper. 
6. This particular cake comes out easily without a fuss leaving the tin clean, even in the absence of a lining. Generally for all gluten free baking, butter paper lining is recommended.
7. Test the cake by inserting a clean knife in the center of the cake. If the knife comes out clean, the cake is ready. Remove from the oven. Remove Cake from the tin after it has cooled down a bit.

It Rises nearly double of the batter height.
Once cooled well , can be kept in the refrigerator for about 5 days without any change in texture or taste.

This cake can be used to make layered cake as well.

Gluten Free Chocolate Cake

Gluten free dark chocolate sponge cake :

A perfect cake for birthdays as it accommodates icing very well. Hold itself pretty well with the perfect rise and the cake web! This can be used for making the yummiest Gluten Free  Black forest cake.

INGREDIENTS:

• 4 eggs
• 3/4 cup powdered sugar
• 1/3 cup Dark cocoa powder
• 1/2 cup oil ( I prefer butter in liquid form in case of no allergy to dairy )
• 2/3 cup Roasted Rice Flour ( check under the heading" Making of Roasted Rice Flour" below )
• 13/4 tsp gluten free baking powder
• 1/4 tsp soda bicarb
• 1 tsp pure Vanilla powder ( or extract taken from half a Vanilla pod)

METHOD:

1. Beat eggs and powdered sugar with an electric beater till four times in volume and very frothy. A basic hand blender does the job beautifully. However if you have an intensive unit like kitchen-aid or Ken-star, it will make your life simpler in terms of time taken as well as the effort.
2. Sift the "Roasted rice flour" , baking powder, cocoa and soda bicarb. Keep aside
3. Add the oil /butter gradually to the frothy egg mixture and keep beating slowly. Add Vanilla (powder or extract). Mix well.
4. Using a wooden spoon, with an upward and downward motion, fold in the rice flour, gradually, a little at a time. Do not over mix. Fold gently.
5. Transfer to a greased and dusted baking tin and bake at 180 degrees C/350 degrees F for 30 to 40 minutes depending upon your unique oven. I prefer to line the baking tin with butter paper. This particular cake comes out easily without a fuss leaving the tin clean, even in the absence of a lining. Generally for all gluten free baking butter paper lining is recommended.
6. Test the cake by inserting a clean knife in the center of the cake. If the knife comes out clean, the cake is ready. Remove from the oven. Remove Cake from the tin after it has cooled down a bit.

This post is again done in a hurry on request from two mothers with gluten free children who needed it as soon as possible. Pictures will soon be added.

_______________________________________________________

The Making of "Roasted Rice Flour":

Ingredients :

Raw Rice 

Method :

Wash the rice very well in running water till the water is clear.

1. Soak Rice in enough water for about 4 to 6 hours.
2. Drain all the water using a colander and let this wet rice sit in the colander for some time till  the water stops dripping.
3. Spread this damp (nearly wet) rice on a cotton fabric length and let them be without any fan for roughly an hour or two. Depending upon the weather it can take more or less time for the rice to be ready for the next step.
4. Once the rice seems a bit dry , but  damp from inside, upon breaking, you are ready to take it to the flour mill (A mill that does not process gluten) and have it ground as fine as possible.
5. Once it is ground very fine, take a big Kadai on a very low flame and start dry roasting the still damp rice flour , while continuously stirring it all the time . Preferably do this in small batches . This step is the key to get the best rice flour which binds very well and is a blessing for gluten free family.
6. Dry roasting should be done on very low flame till the time every grain of fine rice flour can be felt when you take a pinch in your finger tips. it should be free flowing just like a new packed of free flowing salt.
7. There should be no change in the color of rice . 
8. Spread this rice in a big plate for it to cool down and then pack it up in an airtight container. 
9. Huge quantities are not recommended to be done at a time. Small batches of freshly done rice flour is the best for both the texture (binding etc) , taste and health.

It is always best to grind your own flour when suffering from allergies like gluten and others. However, In the absence of a mill , gluten free rice flour can also be purchased from supermarkets in India. However most times that flour is made by grinding raw rice and hence the results would wary. 



This is my first attempt at blogging and will request readers to try these recipes and post their suggestions , recommendations in the  comments  section for me to improvise. 
Thankyou all :)

Gluten Free Dairy Free Sandwich Bread

SETTING EXPECTATIONS:

• This Bread is best eaten fresh. I am personally not in the favor of eating frozen foods , hence not tried if it freezes well. 
• This Bread is best for sandwiches and does not toast well
• The day it is made, it is just like any other maida bread 

INGREDIENTS

• 1 Cup Fresh thick Coconut milk(while still warm)** ( process below)
• 1/4 Cup Sugar
• 21/4 tsp active dry yeast
• 21/2 Cups Gluten free special flour blend ** ( explained below)
• 1 tsp Salt
• 1/4 Cup  Refined oil /Vegetable oil
• 2 Medium to large eggs

METHOD

1. Combine Milk, Sugar and Yeast in a bowl. Set aside for 10 minutes. This is done to proof the yeast. which in simple words means to check the yeast is still active . If the yeast does not bubble up during this process then the yeast has gone bad and we need to discard it as it will play no role in our bread making and the bread wouldn't rise at all
2. Proofing the yeast ensures that we do not end up wasting our resources in terms of time and material .
3. Combine the flour blend and salt in a bowl which you will be using for mixing. You can use a basic hand blender or an intensive stand mixer whatever is available to you . The results will be the same.
4. Beat the dry ingredients on slow speed while gradually adding the yeast  mixture until well combined. 
5. Add oil and eggs and beat again for about 3 to 5 minutes until the batter is very smooth
6. It will be quite liquidy and this should not scare you. it's all right . That's how most gluten free breads will look like before baking.
7. Now transfer it to a well lined loaf pan and let it rise in the pan itself. The bread comes out well only when it is let to rise once. 
8. Cover . let it rise in warm place till it has risen enough ( about 70% more)
9. Heat oven to 180 degrees C/ 350 degrees F.
10. Bake for 40 to 50 minutes depending upon your own unique oven.
11. If you feel that the top layer is turning too brown, while the bread is still not ready, you can cover the bread with a foil to cover it's top.
12. Once out of the oven, wait for it to cool down a bit before you move it from the baking loaf dish to the cooling rack. It will be too soft and will fall apart if tampered with while still very hot

THE GLUTEN FREE SPECIAL FLOUR BLEND**

1. 2 cups rice flour ( Usual rice flour , the one you get in the supermarkets )
2. 2/3 Cup Potato starch
3. 1/3 Cup Tapioca flour

FRESH THICK COCONUT MILK

1. Take one medium size coconut and extract the meat after breaking the hard shell outside.
2. Cut the Coconut meat into medium size chunks and grind it in a mixer grinder using 1/4 cup boiling water.
3. Using a cheese cloth extract the first thick milk . This is what is to be used in the recipe of bread above.
4. You can extract from milk by returning the semi dried well ground coconut meat into the mixer. Add 1 cup of boiling water this time and extract milk just the way you did in step 3. This will be your thin milk. This thin milk can be used in many delicious recipes. ( which I will definitely love to post --some other day, i guess )
5. You may now discard the leftover dried coconut meat.

Gluten Free Healthy Puris

When we removed gluten from our diet , three years ago, what hit us hard was No Fulkas and No puris !!!!

It was difficult to say the least. Coming from Northern pat of INDIA , these were our staples. Phew! 

However , "Necessity is the mother of all inventions", Indeed. 

This is dedicated to all mothers with gluten free children, who miss puris . God bless all lovely children there with dietery restrictions.  Life is difficult for you. My intention is to make it as simpler as I can.


The Secret behind making yummy gluten free puris is the unique process of adding moyen to make the dough. Any error in this process can completely spoil the results. The moyen in case of gluten free puris surprisingly does not include any fat/oil/shortening. It's just water we use as moyen and this is the key tip.

Here we are making puris using rice flour as rice is the safest grain for anybody whose intestines are damaged( which is the case for all celiacs. Using Similar process( the measurements vary) , Jowar/Shorghum puris can also be made equally well. In fact Shorghum puris are even yummier as compared to wheat or rice puris. That post shall follow too .

How to Make Yummy Pure rice flour Puris 

______________________________________________

INGREDIENTS :

•  Fine Rice Flour**: 1 cup and more for dusting (Suggested: Roasted Rice Flour)
•  Boiling Water : 1/4 cup 
•  Water ( at room temperature) : As needed
•  Salt
•  Carrom Seeds

METHOD:

1. Take the " Fine Rice Flour" in a vessel with wide mouth.
2. Getting the Moyen ready:
• Keep Water for boiling along with salt and carrom seeds.  
3. Adding Moyen ( the boiling water from step 2) to the flour:
1. Once the water boils completely , add this boiling water along with the spices to the rice flour kept in a wide mouth vessel.
2. Stir and press with the back of a  spoon throughout . After this water has been incorporated in the rice flour,start rubbing with your finger tips just like you rub the moyen in normal puris. After you have rubbed the flour enough , the flour will now start looking like a coarse flour,  equivalent to breadcrumbs.
3. At this stage we need to leave it to cool down. Hurring up here has to be avoided at any cost.
4. It is very very important for this to be completely cooled down when you start the next process
4. Now , knead the dough using very little water (normal temperature, not warm or hot ) .keep dipping your hands in water and continue to knead till enough water is incorporated .
5. The dough should be tight, though not too tight.It should come together as a ball when tried making between your palms. As soon as you realize that you are able to make a ball out of the dough with ease, the dough is ready . Now let it sit on the kitchen counter covered in a bowl for about 10 minutes to half an hour as time permits.
6. Let the oil heat up while the dough settles well.
7. Now using the Roasted rice flour for dusting, start rolling puris one at a time. It is best to roll not more than one together and then fry. It is best to roll one at a time an fry it before moving  on to next. 
8. If the climate in your area is not too dry,and if you can manage to roll puris using minimal dusting flour, you may be able to roll about 5 to 8 puris together before proceeding to frying.
9. The Oil for these gluten free puris should be really really hot. Else they dont fluff up well and / or drink up oil.
10. As soon as you drop one in the hot hot oil, the puri will start puffing in no time. Once it puffs up , please turn over immediately.
11. These gluten free puris take very little time to be cooked. once cooked from the other side ( which will again be fairly quick), remove using a slotted ladle.
12. You will see gloden red spots coming up as you see in wheat/maida puris. 
13. They will look  and taste exactly the same with color being the only differentiator.

**This is  PREFERABLY NOT the rice flour you get in the market in the name of Rice flour. The store bought Rice flour is made with Raw rice .  The Raw ground rice has a relatively rough texture and is more difficult to digest .

For Best Results kindly use  Roasted Rice Flour 

Click on The Making of Roasted Rice Flour to know how you can make your own Roasted Rice Flour.

Even the raw rice flour will give you good gluten free puris, using the above method of making the dough . However Roasted Rice flour is beyond comparison.  

_________________________________________________

All views, opinions and suggestions in this blog are as per my own personal experience or learning . I am not a medical doctor and none of these should be taken as a medical advice. Kindly check with your medical doctor before you try any of the suggestions in these posts.