Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry.
I recently came across an interesting recipe that called for a single cup of superfine rice flour. I could have substituted with cake flour (which I do have in my pantry ;-) but I really wanted to keep the recipe authentic at it's base level.
Instead of driving 52 miles to buy a spendy 24oz. bag of Bob's Red Mill (yielding nearly 6 cups of rice flour that I might never use up), I decided to search the internet to see if it was feasible to make (copycat) the same rice flour myself... and it was!
Here's my easy (somewhat improved ;-) adaptation from Susan of India.