Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
100% ORGANIC
Rice flour is a versatile, gluten-free flour made from ground rice, commonly used as a thickener for soups and sauces, a coating for fried foods to create a crispy texture, and a key ingredient in many Asian and gluten-free baked goods like noodles, cakes, and cookies. While it's an excellent alternative to wheat flour, its lack of gluten means it often works best in baking when combined with other flours, starches, and binders to improve structure and moisture.
Culinary uses
Baking:
It is a staple in gluten-free baking for items like cookies, muffins, cakes, and breads. Due to its lack of gluten, it is often mixed with other flours like tapioca or potato starch, and binders like xanthan gum, to improve texture.
Thickening agent:
Rice flour creates a smooth, silky texture, making it a great alternative to wheat flour for thickening soups, stews, and sauces.
Fried foods:
It creates a light, crispy coating for fried items like chicken, fish, and vegetables, absorbing less oil than wheat flour.
Noodles and dumplings:
It is the primary ingredient for many types of rice noodles and is used to make wrappers for certain dumplings and spring rolls.
Desserts:
It is used in a variety of desserts, from Asian sweets like mochi (though glutinous rice flour is often used) and rice cakes to simple baked goods that benefit from its tender crumb.
Other uses:
It can be used to make infant cereals, as it is easily digestible and bland, and for dusting confections like powdered sugar.
Tips for using rice flour
When baking, it's best to use a gluten-free flour blend or combine rice flour with other flours, starches, and binders to replicate the structure and elasticity provided by gluten.
White rice flour is flavorless and ideal for recipes where you don't want the flour to compete with other strong flavors.
Brown rice flour has a slightly nutty flavor and can give baked goods a tan color and a crispier texture.
It's so versatile that it can be used to create a wide range of textures, from soft and tender to wonderfully crispy.
100% ORGANIC
Rice flour is a versatile, gluten-free flour made from ground rice, commonly used as a thickener for soups and sauces, a coating for fried foods to create a crispy texture, and a key ingredient in many Asian and gluten-free baked goods like noodles, cakes, and cookies. While it's an excellent alternative to wheat flour, its lack of gluten means it often works best in baking when combined with other flours, starches, and binders to improve structure and moisture.
Culinary uses
Baking:
It is a staple in gluten-free baking for items like cookies, muffins, cakes, and breads. Due to its lack of gluten, it is often mixed with other flours like tapioca or potato starch, and binders like xanthan gum, to improve texture.
Thickening agent:
Rice flour creates a smooth, silky texture, making it a great alternative to wheat flour for thickening soups, stews, and sauces.
Fried foods:
It creates a light, crispy coating for fried items like chicken, fish, and vegetables, absorbing less oil than wheat flour.
Noodles and dumplings:
It is the primary ingredient for many types of rice noodles and is used to make wrappers for certain dumplings and spring rolls.
Desserts:
It is used in a variety of desserts, from Asian sweets like mochi (though glutinous rice flour is often used) and rice cakes to simple baked goods that benefit from its tender crumb.
Other uses:
It can be used to make infant cereals, as it is easily digestible and bland, and for dusting confections like powdered sugar.
Tips for using rice flour
When baking, it's best to use a gluten-free flour blend or combine rice flour with other flours, starches, and binders to replicate the structure and elasticity provided by gluten.
White rice flour is flavorless and ideal for recipes where you don't want the flour to compete with other strong flavors.
Brown rice flour has a slightly nutty flavor and can give baked goods a tan color and a crispier texture.
It's so versatile that it can be used to create a wide range of textures, from soft and tender to wonderfully crispy.