Rice Flour, White

White Rice Flour

Universally used all over Asia, China, and Japan where 90% of the world’s rice is grown and consumed, white rice flour wasn’t introduced to the western world until the 1980s. As the popularity of gluten-free products grew, so did the consumption of white rice flour and brown rice flour. Those with celiac disease or who have a hard time digesting gluten can consume rice flour safely and worry free.

White rice flour is finely milled white rice, ground into a soft powder and enriched with vitamins and minerals. Also referred to as rice powder, rice flour is a great thickening agent for gravies, soups, and stews. It is also used a great deal for breading or coating different types of seafood. And although used considerably in baking cakes, crackers and dumplings, it is not favorable when baking breads because of the lack of gluten, which helps the bread ferment and rise. In Central America, rice flour is used in a popular dish Pupusas.

Rice flour is high in beneficial fiber and supports a healthy high-fiber diet. Not only does it help lower cholesterol, sustain blood-glucose levels, and minimize type-2 diabetes and hypertension, rice flour can help maintain a healthy liver and prevent colon diseases.