If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk, no egg, comes out extremely crispy, for example. What is the physical reason that these pure starches cook up crispy?
Flour – Why does rice flour or cornstarch produce crispier crusts than wheat flour
flourstarch
Related Topic
- Rice – Does glutinous rice flour function differently from regular rice flour as a coating
- Flour – Why does the corn flour dough feel like wet sand
- Cake – American pancakes: Why not substitute some wheat flour for starch
- Pasta – Why does homemade pasta using wholemeal flour break easily as compared to all purpose flour
- Bread – Why does the bread taste like flour
- Bread – Why does bread flour have lower protein content than all-purpose flour
- Baking – Why not use cornstarch instead of flour for pastries
Best Answer
My guess would be a lack of gluten in those flours. Gluten makes dough sticky and dense, so adding flours with little to no gluten might make it less sticky and thus crispier.