rice flour.

Rice flour is a healthy, gluten-free alternative to wheat flour that provides essential nutrients like choline for liver and brain health. While it is high in energy-providing carbohydrates, it is low in fat and contains a modest amount of protein. For maximum health benefits, brown rice flour is preferred as it contains more fiber and minerals.

Rice flour is a calorie-dense ingredient, containing approximately 363 calories and 76.48g of carbohydrates per 100g. Most of these carbs come from starch, providing a source of quick energy for the body.

No, rice flour is not keto-friendly. With over 76g of carbohydrates per 100g, it is too high in starch for a low-carb or ketogenic diet, which typically requires flour alternatives like almond or coconut flour.

Rice flour has a very neutral, mild flavor that easily adopts the taste of other ingredients in a recipe. White rice flour is almost tasteless, while brown rice flour has a slightly nuttier, earthier undertone.

You can substitute it, but usually not in a 1:1 ratio for yeast-leavened breads because rice flour lacks gluten for elasticity. For cookies, pancakes, or as a thickener, it works well, though you may need to add a binding agent like xanthan gum for better structure in baked goods.

It is commonly used as a thickening agent for soups and stews because it stays stable when refrigerated or frozen. It is also the primary ingredient for rice noodles, gluten-free baked goods, and tempura batter, where it creates a signature light and crispy texture.

White rice flour is made from rice grains with the bran and germ removed, resulting in a finer texture and longer shelf life. Brown rice flour includes the entire grain, offering more dietary fiber, a nuttier flavor, and a slightly grittier texture.