A type of flour that is made from finely milled rice. It is either made from white rice or brown rice. It is a good substitute for wheat flour and for those who are gluten intolerant. It is also used as a thickener in recipes that are to be kept in the fridge.
Rice flour made from short grains has a very fine texture whereas the flour made from long grain is used to prepare soft, light bread and other baking goods.
Usage
Rice flour is used in much variety of dishes from noodles to desserts. It is also used as a breading for fried dishes. It is also used as a binding and thickening agent. It is also used while roasting to give a crunchy texture.
In Japanese, rice flour is available two forms - glutinous or sweet rice is used for cooking dishes and non-glutinous mostly used to making confectionaries.
Rice noodles, Iranian kheer and shondesh are few items that use rice flour. In some parts of India, the flour is mixed with wheat, millet, other cereal flours, and dried fruits are added to make a kind of baby food. In Bangladeshi cuisine it is a very common ingredient and is used to make rotis.
Nutritional Value
Rice flour is low in fat and cholesterol. Being gluten free, it is preferred over wheat flour. For its low fiber content, rice flour is easily digestible. It is also a good source of several minerals and vitamins.