
Rice Flour
Rice flour, a finely milled powder made from rice, is a versatile gluten-free alternative to wheat flour. It offers a slightly sweet and subtly nutty flavor profile. Its texture is smooth and powdery, and its color ranges from white to off-white depending on the rice variety used. Commonly used in baking and thickening sauces, rice flour provides a light and delicate texture to baked goods and a smooth consistency to sauces. Look for rice flour in gluten-free baking recipes, Asian-inspired dishes, and as a thickening agent for soups and stews.
Common Uses
- Rice flour is widely used in gluten-free baking to create light and airy cakes, muffins, and breads, offering a delicate crumb structure without the gluten found in wheat flour.
- It is excellent for thickening sauces, soups, and gravies, providing a smooth and non-cloudy finish due to its fine texture and neutral flavor.
- Rice flour is a key ingredient in many Asian cuisines, used for making noodles, dumplings, and wrappers, lending a characteristic chewy and slightly sweet taste.
- It's employed as a coating for fried foods, resulting in a crispy and less greasy texture compared to wheat flour coatings, making fried dishes lighter and more appealing.
- Rice flour can be used to make mochi, a Japanese rice cake, showcasing its ability to create a sticky and chewy texture when steamed or boiled.
- It serves as a binding agent in vegetarian burgers and patties, holding the ingredients together while adding a subtle sweetness and improving the overall texture.
Nutrition (per serving)
Nutrition (per serving)
Calories
366.0kcal (18.3%)
Protein
6.0g (11.9%)
Carbs
79.7g (28.97%)
Sugars
0.3g (0.66%)
Healthy Fat
0.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Nutrition (per serving)
Calories
366.0kcal (18.3%)
Protein
6.0g (11.9%)
Carbs
79.7g (28.97%)
Sugars
0.3g (0.66%)
Healthy Fat
0.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Health Benefits
- Gluten-free alternative for those with celiac disease or gluten sensitivity.
- Source of carbohydrates for energy.
- May be easier to digest than wheat flour for some individuals.
- Can be used to create a variety of baked goods and savory dishes.
- Provides a source of manganese, which is important for bone health and metabolism.
Substitutes
Storage Tips
Rice flour should be stored in an airtight container in a cool, dry place, away from direct sunlight and strong odors. Properly stored, it can last for 6-12 months. For longer storage, especially in warm or humid climates, consider refrigerating or freezing it. Freezing can extend its shelf life significantly. Be sure the container is well-sealed to prevent moisture absorption.
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