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.