The Forktionary Angle
"Your comprehensive guide to using this staple gluten-free flour for both delicate baked goods and robust savory dishes."
Definition
A fine flour made by grinding rice grains, widely used in gluten-free baking, Asian cuisine for noodles and wrappers, and as a thickening agent.
Sensory Profile
Technical Metrics
Common Types
White & Brown
Gluten Content
0% (Naturally Gluten-Free)
Usage in Asia
Staple in Noodles, Cakes
Nutrition Facts
Per 30g (approx. 1/4 cup)Chef’s Secret
When using rice flour in gluten-free baking, combine it with other flours and a binder (like xanthan gum) to prevent a crumbly texture.
Substitutions
All-Purpose Flour
Good for general baking, but introduces gluten.
Tapioca Flour/Starch
Adds elasticity and chew, but less structure than rice flour for baking.
Cornstarch
Excellent thickener, but not ideal for baking structure.
Sorghum Flour
Gluten-free, similar mild flavor, good in blends.
Buying Guide
Choose between white and brown rice flour based on desired texture and fiber content. Store in an airtight container.