and then yesterday I made a pie crust with mostly brown rice flour, and some white rice flour. and it was not amazing. (although, I did a rockin job of keeping it super tender!)
so, I don't know much about non wheat flour
Is the difference more in what you're making, or is there an inherent difference in outcome (besides brown rice being better for you)
basically, did I mess up that pie crust, or is brown rice flour just not very good for baking?