Rice Flour comprises a versatile, gluten-free powder produced by finely milling white or brown rice grains, serving as an essential ingredient in a wide array of global culinary traditions. This category is characterized by its fine, silky texture, neutral flavor, and ability to act as a thickening agent or base for gluten-free baked goods and traditional dishes. It includes variations such as white rice flour, made from polished rice and valued for its light texture, and brown rice flour, which retains the bran and germ for a richer nutrient profile and slightly denser outcome. These products are naturally gluten-free, making them a critical component for individuals with celiac disease or gluten sensitivity. Rice flour’s primary culinary applications are diverse: in Asian cuisines, it is used to make noodles, dumpling wrappers, and mochi; in South Indian cooking, it forms the base for staples like appam and dosa; and in Western gluten-free baking, it is often blended with other flours to create breads, cakes, and pastries. It also serves as an excellent thickener for sauces, soups, and gravies due to its smooth consistency. Packaged in airtight bags to protect against moisture and pests, the category is increasingly adapting to health and lifestyle trends with innovations like organic certification, pre-mixed blends for specific recipes, and fortified options. Its role continues to expand as demand grows for allergen-friendly and culturally authentic food ingredients.
