What Is Rice Flour?

Rice flour is made from very finely ground grains of rice. It can be a substitute for white flour in baked goods or as a base to make batters or sauces thicker.

Ground rice flour can substituted for white flour in recipes.

Function

Rice flour is used mainly in thinner foods, such as pancakes, shortbread and dumplings, rather than dough that requires rising, like thick breads or crusts. It also gives a crunchier texture than white flour, so rice flour is used as a coating for fish, chicken, meats or vegetables before cooking in oil.

Benefits

Gluten is a type of protein found in grains like barely, wheat and rye; however, people with celiac disease cannot properly digest it. Rice flour does not contain gluten and is a safe ingredient substitute for people with celiac disease.

Types

Rice flour is primarily made from white or brown rice. It is also available in more specialized varieties made from black rice, red rice, sweet rice or blended with dried algae.

Geography

Asian cuisine, especially Chinese, Japanese and southern India, implements rice flour more regularly than other areas. In the United States, rice flour is a staple ingredient in kitchens in Louisiana and the Carolinas.

History

During the 1800s, wheat flour was difficult to find and therefore costly, so rice flour was used more often throughout the world as a replacement. As wheat flour became more accessible, rice flour was not as widely used.

References

• Ochef.com: Ground Rice and Rice Flour
• New York Times: Rice Flour a Versatile Rainbow
• National Institute of Diabetes and Digestive Diseases: Celiac Disease