In pavlova can you use rice flour instead of corn flour?

You can use rice flour instead of corn flour in a pavlova, but it's not the ideal substitution. Here's why:

Corn flour's role:

* Crispness: Corn flour is known for its ability to create a wonderfully crisp and airy texture in pavlova. It absorbs moisture well and creates a delicate, light crust.

* Stability: It helps to stabilize the egg whites and prevent them from collapsing.

Rice flour's characteristics:

* Slightly denser: Rice flour is slightly denser than corn flour, meaning it won't create the same airy, light texture.

* Less crisp: The crust might be a bit softer and less crisp than a traditional pavlova.

How to use rice flour in pavlova:

If you choose to use rice flour, you can:

* Reduce the amount slightly: Use slightly less rice flour than the recipe calls for corn flour to compensate for its density.

* Increase the egg whites: You can use slightly more egg whites to help create a more airy texture.

* Add a bit of cornstarch: A small amount of cornstarch can help increase crispness.

Overall:

While it's possible to use rice flour, it may result in a slightly different texture. If you're looking for the classic pavlova experience, stick to corn flour. However, if you're trying to avoid corn or are looking for a slightly different texture, rice flour is a viable option with some adjustments.