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Is Rice Flour Gluten-Free? Rice Flours Explained…

In this short article we explain the differences between white rice flour, brown rice flour and sweet rice flour.

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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:

Rice Flours Explained

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.

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A mix of tender fish with shrimp bathed in a savory white sauce with leeks and peas then baked beneath a blanket of creamy mashed potatoes. Fish pie is the culinary equivalent of a warm “blankie” to cuddle and warm your tummy despite the lacking pastry crust. It’s easy to make ahead and perfect for cooler days during the Lenten season. So, who could fail to court flakey cod, fall head over heels over haddock, or satiate on salmon and shrimps when wrapped in a succulent velvety sauce underneath a crowd-pleasing crust of golden mashed potato?

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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