Rice flour

Rice Flour

Rice flour (pronunciation: /ˈraɪs ˈflaʊər/) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour, and is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Etymology

The term "rice flour" is a direct derivative of its main components, "rice" and "flour". The word "rice" comes from the Old French ris, which is derived from the Italian riso, from the Latin Oriza, which is from the Greek ὄρυζα (oruza). The word "flour" comes from the Old French flour or flor, which is ultimately derived from the Latin floris, meaning "flower" or "the finest".

Types of Rice Flour

There are several types of rice flour, including:

• White Rice Flour: This is the most common form of rice flour. It is made from polished white rice, so it does not contain the bran or germ that brown rice flour does.

• Brown Rice Flour: This type of rice flour is made from whole grain brown rice and has a slightly nutty flavor. It is higher in fiber than white rice flour.

• Glutinous Rice Flour: Despite the name, this flour does not contain gluten. It is made from short-grain glutinous rice, which gets its name from the glue-like sticky texture the rice produces when cooked.

• Sweet Rice Flour: Also known as Mochiko, this flour is made from short-grain rice that has a higher starch content than other types of rice. It is often used in Asian baking and cooking.

Uses

Rice flour is used in a variety of culinary uses and is a popular choice for gluten-free baking. It is also used to make noodles, dumplings, and pancakes. In addition, it is used as a thickening agent in sauces and gravies.

Related Terms

• Gluten-free
• Celiac Disease
• Rice Bran
• Rice Germ
• Starch
• Gluten
• Noodles
• Dumplings
• Pancakes

External links

• Medical encyclopedia article on Rice flour
• Wikipedia's article - Rice flour

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