Flours compare table for White rice

White rice flour is a type of flour made from finely milled white rice grains, specifically from the endosperm of the rice kernel. Unlike brown rice flour, which retains the bran and germ, white rice flour is produced by removing these outer layers, resulting in a finer texture and milder flavor. It is commonly used in gluten-free baking and cooking and serves as a versatile alternative to wheat flour.

Compare White rice:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
White rice (100g)359 kcal1.3 g0.1 g80 g0.1 g0.5 g6.9 g0.22 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of white rice flour::

  • Gluten-Free:

    White rice flour is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.

  • Neutral Flavor:

    White rice flour has a mild and neutral flavor, which makes it versatile for use in various recipes. Its subtle taste allows it to blend well with other ingredients.

  • Fine Texture:

    White rice flour has a fine and smooth texture, similar to traditional wheat flour. This characteristic makes it suitable for a wide range of culinary applications.

  • Color:

    White rice flour has a light, off-white color, distinguishing it from brown rice flour, which has a darker hue due to the inclusion of bran and germ.

  • Binding Properties:

    While white rice flour lacks gluten, it can still be used as a binding agent in gluten-free recipes when combined with other ingredients like xanthan gum or guar gum. This is particularly important in baking to achieve the desired structure and texture.

  • Versatility:

    White rice flour is versatile and can be used in various recipes, including bread, cakes, cookies, pancakes, and as a thickening agent in sauces and gravies.

  • Easily Digestible:

    Because the bran and germ are removed during processing, white rice flour is often considered easier to digest for some individuals compared to whole grain flours.

  • Long Shelf Life:

    Like many other flours, white rice flour has a long shelf life if stored in a cool, dry place. Some people prefer to store it in the refrigerator or freezer for extended freshness.

  • Common in Asian Cuisine:

    White rice flour is commonly used in Asian cuisines for making rice noodles, rice cakes, and various sweet treats.

  • Texture in Baked Goods:

    Baked goods made with white rice flour may have a lighter and softer texture compared to those made with other gluten-free flours.

White rice flour is a staple in gluten-free cooking and baking, and its versatility makes it a popular choice in a wide range of recipes. It provides a neutral base for various dishes while ensuring a gluten-free option for those with dietary restrictions.