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Home · Ingredients · Rice flour
Rice flour
Grains & starch · Pu

Rice flour

80.1% carbohydrate · 2.4% fibre

Per 100 g
366 kcal Energy
5.95 g Protein
80.13 g Carbs
1.42 g Fat
2.4 g Fibre
Trace risk GLUTEN Year round · stored for winter

Let’s cook with it → Invent something with it

What it is for

They build structure. Starch granules swell in hot water, burst, and weave a net that traps the liquid — most of what you call body comes from here. Wheat does one extra job on top: gluten.

Where it catches you out

Starch does nothing before 62 °C, and acid cuts the chains during a long boil. Think about your thickener after the heat and before the acid.

The knack

Do not assign rice flour the same intrinsic allergen profile as wheat flour; verify gluten cross-contact at the mill separately.

Storage and health

How to keep it, and who it suits.

Keeping it

Keep airtight in a cool, dry, dark cupboard for 6 months; refrigerate for 1 year.

Cross-contamination risk

Rice is gluten-free; wheat cross-contact on the milling line must be checked on the label.

Allergen: GLUTEN

Same family

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