Description:

Rice flour has a fine, powdery texture, similar to wheat flour but with a slightly more grainy feel. White rice flour is pale white, while brown rice flour has a slightly darker hue due to its higher bran content.
It has a mild and slightly sweet flavor compared to other flours such as wheat flour.

Use:

• Gluten-free baking: Rice flour is a popular choice for gluten-free baking and is often used in recipes for bread, cakes, cookies, and other baked goods.
• Thickening agent: It can be used as a thickening agent in soups, sauces and gravies, especially in Asian cuisine.
• Covering: Rice flour can be used as a coating for frying foods, providing a crispy texture.
• Binder: Can be mixed with other gluten-free flours to create blends suitable for making bread and other baked goods.

Health benefits:

• Gluten-free: Rice flour is naturally gluten-free, making it suitable for people with celiac disease or gluten sensitivity.
• Easily digestible: It is generally easy to digest, which can be beneficial for people with digestive problems.
• Nutrient-rich: Rice flour contains essential nutrients such as carbohydrates, protein, fiber, vitamins (including B vitamins), and minerals (such as iron, magnesium, and zinc).
• Low in fat: It is relatively low in fat compared to other flours, making it a good choice for those watching their fat intake.

Nutritional value (per 100 g of rice flour):

• Calories: 366 kcal
• Carbohydrates: 80.1g
• Protein: 5.9 g
• Fat: 0.6 g
• Fiber: 1.3g
• Vitamins: Contains several B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), and folate (B9).
• Minerals: Contains minerals such as iron, magnesium, phosphorus, potassium and zinc.