Wheat flour / Rice Flour / Glutinous rice flour
Rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which some people believe irritates their digestive system. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Nutrition
White rice flour has around 7–10% protein, 75–82% carbohydrates, 0.7–1% fat.3 White rice flour milling removes the fat and micronutrient-rich bran layers. Therefore, 75–90% of vitamins B1, B6, E, and niacin are removed in this process.1 The iron level is brought down from 2.6 mg/100 g to as low as 0.4–0.6 mg/100 g.1 Iron is considered one of the most limited micronutrients in diets based mainly on polished rice. White rice flour is enriched with vitamins and minerals to meet the nutrient requirements. Rice flour is gluten-free; therefore, individuals with celiac disease can safely consume it.
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Specification
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Rice flour
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Material
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100% rice
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Type
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Flour
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Color
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Natural white
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Moisture
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14% Max
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Protein
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0.05% Min
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