Rice flour is nothing but fine powder you get form grinding raw rice. White rice is the standard when it comes to rice flour while you do have milled brown rice and flour made from glutinous or sticky rice.
It can be milled at different levels – coarse, semi coarse, fine or super fine. Coarsely ground rice is usually considered rice powder, while the flour called for in most recipes refer to the fine and super fine varieties.
Rice flour is a staple in Asian cuisine, especially in South Indian, Chinese, Japanese and Korean cuisines. Of course, there are many starches that work. But you’ll find rice flour in a lot of recipes from binding and thickening to breading and baking.
For one; rice flour doesn’t add its flavor to the dish like gram flour or chickpea flour or any nut-based flours. Like all-purpose flour, rice flour blends in with the dish, and you never taste or notice it.
Secondly, If you are trying to avoid or reduce refined flours like all-purpose flour or cornstarch, rice flour is the way to go! A lot of recipes work well with this substitution.
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