What is rice flour?

Rice flour was historically used in baby food and several intergenerational favorites such as Rice Krispies ™. It is milder, lighter and easier to spend than wheat flour and is a great substitute for intolerant gluten.

Staple in India, Japan, Southeast Asia and Thailand, rice flour is mainly used to make noodles, desserts and sweets. It is also excellent thickeners for sauces, creams and Gravies.

In the 80s, the Western world discovered the value of rice flour and use in new applications began to grow dramatically. Barley, phoned, potatoes and millet have also become popular, each with their unique benefits. However, this flour seems to be less disturbing for taste and easier to digest, retaining compatibility with recipes for wheat flour flour. Chefs and chefs also discovered the ease of quality of creations in the exchange of flour wheat rice. Its use as a coating dough has become the key to many chicken, fish and vegetable signature dishes.

Several Rices varieties are used to achieve specific textures and densities in traditional recipes. Long grain rice is standard for flour. Using Panko was rediscovered using this new trend. The dough can be prepared at different densities, depending on the type of flour used, then deeply fried, roasted or baked.

medium grain flour can be used in recipes that require lighter texture or expansion on puffer than standard flour. It works better when using as thickeners. The lightest textured flour comes from wax rice. This refined option also has a greater expansion when it inflates. When frozen, it remains stable and is an excellent substitute for corn starch.

Mochi is a famous Japanese favorite made of mochiko , which is finely milled rice flour. He uses short -grain, sweet, sticky rice. Is very high in starch and producesExcellent rice cakes. The favorite meals from India include Idli, Neer Dosa and Delicious Gulab Jamin.

Rice flour is traditionally prepared, regardless of the final application. The skin is removed and then the raw rice is spread into a fine powder. Although more refined, the amount used in recipes remains in line with other flour.