rice flour

Rice flour is a fine powder produced by grinding dried rice grains, most commonly milled from white, brown, or glutinous rice varieties. The milling process removes the outer husk and, in the case of white rice flour, the bran layer, resulting in a pale, slightly sweet powder with a fine, smooth texture. Rice flour is virtually gluten-free in its pure form, making it a staple ingredient in gluten-free baking and cooking across numerous cuisines. The starch composition varies depending on the rice variety used; glutinous (sticky) rice flour contains primarily amylopectin and produces a chewy texture, while regular rice flour has a higher amylose content and yields a more crumbly or light result.

Rice flour is employed across Asian, Southeast Asian, and increasingly Western cuisines as both a thickening agent and a primary ingredient in baked goods and batters. In Asian cooking, it forms the base for dim sum items like cheung fun (steamed rice noodle rolls), Vietnamese bánh canh (thick noodles), and Indian dosa batter. It is widely used in gluten-free baking for cakes, cookies, and bread, though often blended with other flours to improve texture. Rice flour also serves as a coating for fried foods, produces delicate tempura-like batters, and thickens sauces and gravies. Sweet rice flour (glutinous rice flour) is particularly valued for creating mochi, mound-shaped dumplings, and chewy desserts throughout East and Southeast Asia.