I've been trying to make financiers for a few months now, but they always come out too dry, even when I take them out of the oven on time. I saw on TikTok people using rice flour instead of regular flour to make them more moist. Does it really change the result? Do I need to adjust the quantities?
The key really isn't the rice flour but more the brown butter and the baking time! Financiers that come out dry are usually because you're baking them too long or you're not using enough fat. Rice flour can help a bit with the texture (it does make things more moist actually) but you mostly need to watch the baking closely and check with a toothpick, and also make sure you mix your warm brown butter well with your egg whites. If you swap regular flour for rice flour, you can keep the same amounts but honestly I'd say it's not THE thing that's going to change everything, you're mainly just going to need more attention while they're baking!
Rice flour will definitely change the texture, but not necessarily for the better if you use it without adjusting the rest 😅 The thing we often forget is that rice flour absorbs less liquid than regular flour, so your financiers might end up mushy instead of tender. If you really want to try it, you need to reduce the butter or eggs a bit to compensate. But honestly, before you change your flour, make sure you're actually using properly browned beurre noisette and that you're not leaving them in the oven too long - that's usually where things go wrong 🤎
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