Everything You Need To Know About Rice Flour
Rice flours are naturally gluten-free and reasonably nutritious alternatives to wheat flour. These flours also have some thickening properties but are generally used in gluten-free flour mixes for baked goods, producing similar results as wheat flour.
In this short article, you will learn the difference between:
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Rice Flours Explained...
If you want to avoid wheat flour, which contains gluten, rice flour is an excellent option because it lacks gluten, the protein found in wheat, barley, and rye, that can trigger negative responses in those with gluten-related conditions.
Rice flour is ground from long—or medium-grain rice, the same rice that most of us probably already have in our pantries.
The Three Rice Flour Types
#1 - White Rice Flour:
White rice flour is ground or milled from white rice grains. This gluten-free flour has a fine texture and a neutral taste, making it versatile for cooking and baking.
Using white rice flour in your baking will produce light-colored results. When mixed with other gluten-free flour, it can make light, airy, fluffy cakes, flaky pie crusts, and bread. It is also excellent for thickening sauces, gravies, and soups.
#2 - Brown Rice Flour:
Brown rice flour is a top-notch substitute for conventional wheat flour. It’s a gluten-free flour that individuals with celiac disease and gluten sensitivities particularly favor because it boasts a delicious nutty taste and adds a darker color to baked goods.
A 100% whole-grain variety derived from ground brown rice. This rice flour is abundant in vital nutrients, including protein, fiber, and a wide array of essential vitamins and minerals, such as magnesium, phosphorus, and manganese.
#3 - Sweet Rice Flour:
Sweet rice flour comes from ground short-grain glutinous rice, aka “sticky rice.” But don’t worry—the fact that it’s called glutinous rice doesn’t mean that it contains gluten. Instead, this rice has a much starchier content than its counterparts, making it a very efficient thickening agent for sauces.
This flour is an excellent binder for desserts or noodles, and sweet rice flour is also the primary ingredient in achieving the desired shape in Mochi (Japanese rice cakes). Another fun fact is that even though it’s called “sweet” rice, it’s not sugary or sweet. In contrast, its flavor is mild and tastes almost milky in cooked and baked goods.
