White Rice Flour
White rice flour is a more refined version of brown rice flour produced from grinding polished rice (after the bran and germ have been removed) into a powder. The flour is used most notably in the preparation of a variety of Asian noodles as well as being a thickening agent for making sauces and puddings. It is used in some baked goods, such as cakes, cookies, and dumplings, but as it contains no gluten, it is not suitable for baking breads unless it is in combination with other flours.
White rice flour contains high levels of protein, but with less vitamins, minerals, and fiber than brown rice flour due to the removal of the bran and germ. As white rice flour contains no gluten, it is lighter, milder and easier to digest than wheat flour and is perfect for people with gluten sensitivity or intolerance or those who suffer from coeliacs disease.
Apart from being a great gluten free thickener, it is also used often to make short breads and pie crusts.
To find out more about Rice and other Gluten Free Flours read our article Cooking with Gluten Free Flours Part 1.
White rice flour is a good source of carbohydrate and protein, and is low in fat. It also contains moderate levels of vitamin B3 (niacin) which is known to support healthy metabolism. Being gluten free, it has the added benefit of being more easily digested then glutenous grains.
100% white rice flour
Country of Origin
Product of Australia
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