Rice Flour
- White Rice Flour:
- Energy: Around 366 kCal
- Protein: 5-7 g
- Total Fat: 1-2 g
- Carbohydrates: 80-85 g
- Dietary Fiber: 1-3 g
- Brown Rice Flour:
- Energy: Around 363 kCal
- Protein: 7-9 g
- Total Fat: 2-3 g
- Carbohydrates: 78-80 g
- Dietary Fiber: 4-6 g
Applications:
- Baking: Used in gluten-free baking to create bread, cakes, cookies, and pastries.
- Thickening Agent: Often employed to thicken sauces, soups, and gravies in both sweet and savory dishes.
- Coating and Breading: Creates crispy textures when used as coatings for frying.
- Asian Cuisine: Integral in Asian dishes like noodles, dumplings, and rice cakes.
Description
Rice flour is a finely ground powder made from milled rice grains. This gluten-free flour variant is a versatile ingredient used in diverse culinary applications due to its light texture and neutral taste. It’s commonly derived from both white and brown rice, offering a range of culinary possibilities across global cuisines.
Specifications:
- Appearance: Fine, soft powder varying in color based on the type of rice used (white or brown).
- Texture: Smooth and powdery
- Odor/Taste: Neutral, with a mild rice aroma in some variants
Composition:
- White Rice Flour: Extracted from polished white rice, often lighter in color and milder in flavor.
- Brown Rice Flour: Derived from whole grain brown rice, retaining more nutrients and a slightly nuttier taste.
Chemical Specifications:
- Moisture Content: Typically between 10-14%
- pH Range: Around 6.0 – 7.0
- Particle Size: Fine powder consistency, varying based on milling processes.
- Ash Content: Generally low, often below 1%
Storage and Handling:
- Packaging: Available in various sizes, from small packets to bulk containers.
- Storage Conditions: Store in a cool, dry place, away from moisture and direct sunlight. Ensure proper sealing to prevent spoilage.
Rice flour’s adaptability in gluten-free baking and its multi-purpose nature across culinary applications make it a sought-after ingredient, catering to a wide range of dietary needs and culinary preferences.
