White rice flour is derived from polished white rice. Its neutral flavor and fine texture make it a popular choice for gluten-free baking and cooking. It can be used in a variety of dishes, from bread and pancakes to thickening soups and gravies. It’s especially prevalent in Asian cuisine, in products like rice noodles and certain types of desserts. Its lack of gluten means that it behaves differently in baking than wheat flour, often requiring binding agents or a blend of flours to achieve the desired consistency.
Nutritional Information (per 100g):
- Calories: ~366 kcal
- Protein: ~6g
- Carbohydrates: ~80g
- Sugars: ~0g
- Fat: ~1g
- Dietary Fiber: ~2.4g
- Iron: ~0.4mg
- Calcium: ~10mg
Ingredients:
- 100% ground white rice
How to Use:
- Baking: Used in cookies, muffins, pancakes, and other gluten-free baked goods.
- Thickener: Ideal for soups, sauces, and gravies as it doesn’t impart a cloudy appearance.
- Batter: Can be used in batters for frying to achieve a crisp coating.
- Noodles: Used in making certain Asian noodles.
Recipe Idea – Gluten-Free Rice Flour Pancakes: Ingredients:
- 1 cup white rice flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar or honey
- 1 beaten egg
- 1 cup milk (or non-dairy substitute)
- 2 tbsp melted butter or oil
- Vanilla extract (optional)
Instructions:
- In a bowl, mix the rice flour, baking powder, salt, and sugar.
- In another bowl, combine the beaten egg, milk, and melted butter or oil. Add vanilla extract if desired.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Heat a non-stick skillet or griddle over medium heat.
- Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake.
- Cook until bubbles appear on the surface, then flip and cook until the other side is golden brown.
- Serve hot with your choice of toppings, such as syrup, fresh fruit, or whipped cream.
Diets it fits into:
- Gluten-Free
- Vegetarian (depending on use)
- Vegan (when not combined with animal-derived ingredients)
- Paleo (for some individuals who include white rice in their diet)
Note: While white rice flour is a great gluten-free alternative, those with rice allergies or sensitivities should avoid it. When using rice flour in baking, it often benefits from being mixed with other flours or starches, such as potato starch or tapioca starch, to achieve the desired texture. Always ensure that the rice flour is certified gluten-free if needed for celiac or severe gluten sensitivities, as cross-contamination can occur during processing.
