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| − | {{ingredient}} | [[Cookbook:Flour|Flour]] | + | {{wikipedia::Rice Flour|Rice Flour}} |
| − | {{merge|Cookbook:Rice flour|The same name, differing only in capitalisation}}
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| − | '''Rice flour''' is a [[Cookbook:Flour|flour]] milled from [[Cookbook:Rice|rice]]. There are several grades, with different culinary uses including [[Cookbook:Baking|baking]] and as a [[Cookbook:Thickener|thickener]].
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| − | Rice flour is [[Cookbook:Gluten-Free|gluten-free]] because it is milled from a gluten-free grain. It is often used as a substitute for [[Cookbook:Flour#Wheat Flour|wheat flour]] in baking, but due to the lack of gluten, it requires other ingredients for binding such as [[Cookbook:Tapioca Starch|tapioca starch]], [[Cookbook:Guar gum|guar gum]] or [[Cookbook:Xanthan gum|xanthan gum]]. However, some rice flour may not be gluten-free, due to cross-contamination at the flour mill – check with your supplier if this is important.
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| − | Some types of rice flour:
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| − | * '''White rice flour''' – highly refined, generally best as a thickener or in combination with other flours
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| − | * '''Brown rice flour''' – milled from the whole grain, so more flavour and nutrition than white rice flour; often not milled fine enough for baking, so select carefully
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| − | * '''Glutinous rice flour''' (also ''sweet rice flour'') – made from white glutinous rice, better for baking than white rice flour
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| − | * '''Roasted red rice flour''' – used for making [[Cookbook:Roti|roti]], [[Cookbook:Dosa|dosai]] or [[Cookbook:Hopper|hoppers]], especially in [[Cookbook:Cuisine of Sri Lanka|Sri Lankan cuisine]]
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| − | [[Category:Flour]]
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