Rice flour has been used historically in baby foods and
a few inter-generational favorites, such as Rice Krispies. This organic rice
flour is milder, lighter and easier to digest than wheat flour and is a great
substitute for people who are gluten intolerant. Rice flour is staple food in
India, Japan, Southeast Asia and Thailand. Rice flour (also rice powder)
is a form of flour made from finely milled rice.
To make the flour, the husk of rice or paddy is removed and raw rice is
obtained. The raw rice is then ground to flour. Rice flour is a particularly
good substitute for wheat flour, which causes irritation in the digestive
systems of those who are gluten-intolerant. Rice flour is also used as a
thickening agent in recipes that are refrigerated or frozen since it inhibits
liquid separation. This white rice flour will be used to make rice paper, rice noodles or as
starch to thicken or to coat a preparation. Pure or mixed, it will be useful
to cook pancakes, waffles, rice cakes, brownies, barley couscous or added
to wheat flour to make bread. It is mainly used for making noodles,
desserts and sweets. However, rice flour seems to be less intrusive to the
taste, easier on the digestion, while maintaining compatibility with wheat
flour recipes. Using rice flour as a coating batter has become the key to
many chicken, fish and vegetable signature dishes.
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