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Rice flour

Grains, rice & flours · Gluten-free flours

Rice flour

Finely milled white rice; gluten-free, gives crisp batters and tender, sandy textures, but cannot form gluten.

Also called: chawal ka atta

A kind of rice

35 recipes with it

Photo: FotoosVanRobin, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Rice flour is raw white (or brown) rice ground to a fine powder. It has no gluten, so on its own it makes crumbly doughs; mixed with starches and a binder it is the backbone of many gluten-free flour blends. It is different from glutinous rice flour, which turns stretchy and chewy when cooked. Indian shops sell both fine and coarse (idiyappam) grades.

How it’s used

  • Crisp tempura and pakora batters
  • Shortbread for a sandy texture
  • Idiyappam, appam and rice rotis
  • Thickening sauces and Asian sweets
  • Gluten-free flour blends

Characteristics

Texture
Fine, slightly gritty powder; bakes crisp and short.
Sold as
ground
Cooking uses
Suitable for baking, Suitable for frying, Used for thickening

Kinds in our pantry

Storage

Cool, dry and dark. Airtight in a cool, dry place; brown rice flour keeps less well and is best refrigerated.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free, but check for cross-contact if baking for coeliacs.

Nutrition per 100 g

Energy
366 kcal
Protein
5.95 g
Carbohydrate
80.13 g
Fat
1.42 g
Fibre
2.4 g
Sugars
0.12 g

USDA FoodData Central: Rice flour, white, unenriched.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cornstarch — For crisp coatings and thickening only, not for doughs.

Related ingredients

Recipes with rice flour

See all 35

23 more

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