Rice Flour
Rice flour is a finely milled powder made from rice grains, a staple in many cultures worldwide. Commonly used in Asian cuisines, it is particularly prevalent in Japanese, Indian, and Southeast Asian dishes. It has a mild, slightly sweet flavor with a neutral aroma that allows it to blend seamlessly into both savory and sweet recipes. The texture is smooth and powdery, creating light and tender results in baked goods or crispy textures when used in frying. In cooking, rice flour behaves well as a thickening agent for sauces and gravies, and it excels in gluten-free baking due to its lack of gluten, which can impact structure and texture if not properly managed with other binding ingredients.
Notes
When selecting rice flour, opt for a brand milled from high-quality rice for the best results. Store it in an airtight container in a cool, dry place for up to six months to maintain freshness. For longer storage, refrigeration is advisable. Since rice flour lacks gluten, recipes often require additional binding agents like xanthan gum. It is naturally gluten-free, making it suitable for those with celiac disease or gluten intolerance.
Uses
- Gluten-free baking
- Thickening sauces
- Coating for fried foods
- Mochi making
- Indian dosa batter
Replacements
- Cornstarch
- Almond flour
- Tapioca flour
- Potato starch
- Soy flour
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