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Rice Flour is a flour made from pulverized brown or white rice. The rice is washed, then dried, then ground into a powder. Freeze-drying results in a smoother powder than air-drying.

When used in baking, the product will be light, but crumbly and somewhat grainy or gritty. Rice Flour ground in Asia tends to be finer, though, and less gritty than Rice Flour milled in North America.

White or brown Rice Flour give pretty much the same results.

Rice Flour does not form a gluten when you bake with it because its protein content isn't high enough.

Rice Flour is not the same as Rice Starch.

Cooking Tips
Mixing in some Tapioca Starch when you are using Rice Flour helps to make a finer mix, as does combining any liquid in the recipe with Rice Flour before you add any other ingredients.

Substitutes
Not Rice Starch. Another non-wheat flour, if avoiding wheat is your reason for using Rice Flour.

To make Rice Flour, wash rice, then soak covered in water for an hour. Drain, then spread well out on a cloth such as a tea towel or paper towel. Let dry for about 4 hours, or until rice is dry and the grains no longer stick to each other at all. Pulverize in a blender or food processor to a fine powder.

Equivalents
1 cup Rice Flour = 6 oz / 185g

Storage
Store at room temperature in sealed container.

Language Notes
Called "Chalerguro" in Bengali.

Also called:

See Also:

Rice Starch, Rice

Other entries for:

Rice Flour
Brown Rice Flour, Shiratamako Flour, Sweet Rice Flour

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour

Related Recipes

Pastry Dough (Gluten Free)