Rice flour

Rice flour  is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice flour has been used historically in baby foods.

Rice flour is naturally gluten-free, rich in carbohydrates and low in fat. Rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

Manufacturers incorporate rice flour in cereals, chips, crackers and snacks. Cooks and chefs also discovered the lightness of the quality of their creations when replacing wheat flour with rice. Using it as a coating batter has become the key to many chicken, fish and vegetable signature dishes.

Rice flour is very commonly used in gluten freebaked goods to give them structure and substance, but it is also a popular addition for non gluten free baked goods because of its unique and slightly sandy texture. For instance, a small amount of white rice flour in a buttery shortbread recipe can make that shortbread extra tender and crumbly, with a melt-in-your-mouth feeling. It can also add a heartiness to a yeast bread recipe when a small amount is added, since it contains no gluten and will compact a bread dough somewhat, so it can be found in some dense, whole grain breads.

A staple in India, Japan, Southeast Asia and Thailand, rice flour is mainly used for making noodles, desserts and sweets. It is also an excellent thickener for sauces, custards and gravies.

Rice flour out of Russian rice – this is natural and secure ingredient for food industry and baby food.