Here's an open question (or two) for anyone reading the forum. I should say in advance that I am not interested in baking gluten-free breads for myself. I used some rice flour for a specific purpose in one recipe. It was used only as part of the topping for a crust.
My questions are:
How could I put the rice flour to use in a yeasted bread?
What would the rice flour add to the bake and what are the properties it would add to the dough?
Thank you.