Rice flour is a finely milled powder made by grinding rice grains, commonly white rice, brown rice, or glutinous (sticky) rice. It has long been a staple ingredient in many Asian cuisines and has gained global popularity in recent years as a naturally gluten-free alternative to wheat flour. With its mild flavor and smooth texture, rice flour adapts easily to both savory and sweet dishes, making it a versatile choice for home cooks and food manufacturers alike.
One of the key advantages of rice flour is its suitability for people with gluten intolerance or celiac disease. Unlike wheat flour, it does not contain gluten, yet it can still contribute structure and softness when used correctly. Depending on how finely it is milled, rice flour can range from very smooth to slightly gritty, a characteristic that directly affects its culinary applications. Finely ground rice flour works well as a thickener, while coarser versions are often used for batters and coatings.
There are three main types of rice flour, each with distinct characteristics. White rice flour, made from polished rice with the bran removed, has a neutral taste and light color. It is commonly used in noodles such as pho and Char Kway Teow, as well as in light batters and baked goods where a delicate texture is desired. Brown rice flour retains the bran layer, giving it a nuttier flavor and higher fiber content. This makes it especially suitable for thickening soups, stews, and sauces, as well as for whole-grain gluten-free baking. Glutinous rice flour, despite its name, contains no gluten; instead, it is rich in amylopectin starch, which creates a very chewy and stretchy texture. It is essential in desserts like mochi, tangyuan, and many Southeast Asian kuih.
In cooking, rice flour serves several important roles. As a thickener, it performs well in gravies, soups, and sauces and remains stable during freezing and reheating, reducing the risk of separation. As a coating, it produces a light, crisp crust when frying meats, fish, or vegetables. In baking, rice flour is widely used for cakes, cookies, pancakes, and breads, often blended with other gluten-free flours to improve texture. Overall, rice flour’s adaptability, mild taste, and gluten-free nature make it an essential ingredient in both traditional and modern kitchens.
Rice Flour: Types, Characteristics, and Culinary Uses
