kg: rice flour
Rice flour is primarily carbohydrate-rich and a good source of energy; white rice flour is often enriched with B vitamins and iron. Brown rice flour retains more fiber and contains small amounts of protein and minerals such as manganese and phosphorus.
About
Rice flour is a fine powder produced by grinding raw or roasted rice grains, typically from white, brown, or glutinous rice varieties. It is a staple ingredient in many Asian cuisines and has become increasingly important in gluten-free cooking worldwide. The flour varies in texture and color depending on the rice variety used; white rice flour is the most common and produces a light, powdery product, while brown rice flour retains the bran layer and has a slightly nutty flavor. Glutinous (sticky) rice flour, made from short-grain varieties with high amylopectin content, behaves distinctly differently in cooking due to its binding properties.
Rice flour is naturally gluten-free and has a bland, neutral taste that makes it versatile for both sweet and savory applications. It absorbs liquids readily and produces a delicate crumb structure in baked goods.
Culinary Uses
Rice flour is essential in Asian cuisines, where it serves as the foundation for noodles, dim sum wrappers, and batters for fried foods. In Vietnamese, Thai, and Chinese cooking, it appears in bánh chưng (sticky rice cakes), bánh hoai (hoi an pancakes), and as a thickening agent in gravies and sauces. Glutinous rice flour is specifically used for mochi, dango, and other chewy confections across East Asia.
In Western baking, rice flour functions as a gluten-free alternative to wheat flour, though it requires blending with other starches and binders to achieve proper texture. It produces crisper batters for frying and lighter, more delicate cakes when combined appropriately. Rice flour is also used as a coating for fried foods and to dust work surfaces.