Using my usual
fornulation, I substituted 15% by weight of the F for rice flour. Was hoping for a crispier crust that browned easier. The crust seemed much lighter, which I wasnt too crazy about, and I dont think it browned any better. It also seemed quite a bit more hydrated than usual. Does rice flour hang on to moisture or something more than wheat? Rice is somethimes used as a dessicant so that makes sense. As always, hindsight 20/20.