Rice flour is very common in parts of the world such as China and Japan where rice is more of a staple ingredient than is wheat or wheat flour. In the 1980’s, it was introduced to the western part of the world, where it became a primary ingredient in many processed foods in the baking industry.
Rice flour is made by grinding rice grains. It is high in fibre and lower in calories therefore it can help in calorie reducing diets and it can support the body in cleansing it of toxins. Rice is naturally gluten-free and it is one of the most popular gluten-free grains for people with coeliac disease.
Rice flour can be used to make confections like rice cakes, biscuits, macaroons and some types of buns due to the texture and flavour it lends the finished products. It is lighter than all-purpose flour and will fry up crispier than most other flours, making it ideal for a tempura batter. It is also used for dusting confectionary instead of using powdered sugar.
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