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    Rice Flour

    Rice Flour

    Rice flour originated in Asian cuisine, mainly for making rice cakes and noodles. It was introduced to the Western world in the 1980s, where it rapidly became a staple ingredient for gluten-free baked goods. Asia is responsible for over 90% of the world production of rice.


    White rice flour serves several functions in baking

    • Provide structure: due to interactions between white rice flour starch and gluten in wheat flour.
    • Liquid absorption: a result of the flour’s high-water absorption.
    • Flavor: provides a characteristic mild neutral taste.
    • Color: sugars in the flour can undergo Maillard browning reaction.
    • Nutritional value: mainly its contribution to gluten-free preparations.
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