Rice flour is a form of flour made from finely milled rice. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive system of those who are gluten intolerant. This flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

It is a versatile and gluten-free flour made from finely ground rice grains. It has been a staple ingredient in many cuisines around the world for centuries, offering a wide range of culinary uses and nutritional benefits.

One of the primary advantages of it is its gluten-free nature, making it suitable for individuals with celiac disease or gluten sensitivities. Unlike wheat flour, which contains gluten proteins that can cause adverse reactions in some people, this flour is naturally free of gluten, making it a safe alternative for those following a gluten-free diet.

It comes in various forms, including white rice flour, brown rice flour, and sweet rice flour (also known as glutinous rice flour). Each type has its unique characteristics and culinary applications. White has a neutral flavor and fine texture, making it suitable for baking cakes, cookies, and pastries. Brown, on the other hand, contains the bran and germ of the rice grain, providing additional fiber and nutrients. It has a slightly nuttier flavor and coarser texture, making it suitable for bread, muffins, and pancakes. Sweet rice flour, made from glutinous rice, is sticky and elastic when cooked, making it ideal for recipes that require binding, such as dumplings, mochi, and rice noodles.

Nutritionally, this flour is relatively low in fat and cholesterol-free. It is also a good source of carbohydrates, providing energy to the body. However, it is lower in protein and fiber compared to some other gluten-free flours, so it may be beneficial to combine it with other flours or ingredients to enhance its nutritional profile.

Overall, it is a versatile and widely used ingredient that offers a gluten-free alternative for baking and cooking. Its neutral flavor, fine texture, and broad availability make it a popular choice for various culinary applications.