How many types of rice flour exist and how they are used in cooking. From glutinous rice flour (gluten-free) to rice starch, without forgetting brown rice flour.
Thererice flourit is a form of flour obtained by grinding rice. When it comes torice flourit refers toglutinous rice flour(gluten-free) andrice starch. L'rice starch, in fact, it is none other than rice flour White. Still different is the brown rice flour, produced by grinding the entire grain of rice, including the integuments. So, in fact, there are three different types of rice flour:
- glutinous rice flour (or sweet rice flour)
- white rice flour (rice starch)
- brown rice flour
Any type of rice flour is naturally gluten-free.
Gluten-free rice flour
For those suffering from gluten intolerance (celiac disease), therice flourit is a valid alternative to the classic wheat flour or kamut flour. It does not contain gluten and can be used in flour mixtures for the preparation of gluten-free pizzas and desserts.
Therewhite rice flour(rice starch) is widely used as a thickener in the preparation of soups and desserts but also in the frozen products industry as it inhibits the separation of liquids. In addition to its uses in the kitchen,rice starchit is very much appreciated for its cosmetic properties.
In addition to its uses in the kitchen, therice flourit is used in the cosmetic and medicinal fields. Thanks to hissoothing properties, rice flour is used to treat irritation, inflammation and burns. To learn about all the properties of rice flour in cosmetics, we refer you to the article "Rice starch, properties".
In Japan, therice flouris calledKomekoand is available in two forms:
- glutinous rice flour
- non-glutinous rice flour
The glutinous rice it is also calledsweet rice but despite its names, it does not have a sweet taste, nor does it contain gluten.
The word glutinous is used to describe the texture and viscosity of rice flour or rice itself when cooked.
The variety of non-glutinous rice is calledjoshinko or kimura, non-glutinous rice flour is widely used in confectionery to make sweets softer and more tender.
Also in Japan, the Mochigomeko rice flour or simply mochiko. It's about a glutinous rice flour used for the preparation of mochi (pictured below) traditional Japanese New Year rice cakes.
Thanks to the consistency of the glutinous rice flour, mochi can be molded into the desired shape without any difficulty.
Rice flour, recipes
There are many recipes prepared starting fromrice flour. In addition to Japanese mochi (which are made with glutinous rice flour), we remember:
- Rice noodles
- Banh canh
Typical Vietnamese soup prepared with a mixture of rice flour and tapioca.
- Zuo Zongtang
Sweet and sour chicken, typical Taiwanese dish.
- Neer doses
The name literally means "dose of water", it is a typical dish of the Indian region of Karnataka and is prepared from water and rice flour. It is a kind of simple crepe but is considered a great delicacy in the Nadu region of Karnataka. Follow the recipe for our local creps using the customary flour instead of wheat flour, you will get an excellent gluten-free creps.
- Mangalore Bajji
Popular Indian food made from rice flour, chickpea flour and chopped onion, coriander, chillies and other spices.
Steamed Chinese Rice Bread. Very popular in Northern China.
Thererice flourit is mixed with wheat flour, millet flour and other cereal flours, sometimes with the addition of vegetable purees. This food is used as "baby food" in some places in India.
A traditional Iranian dessert very popular in South Asian cuisine. It is a "rice flour pudding" also prepared in Italy where it is simply called "rice cream".
It is a dessert originally from Bangladesh, some recipes involve the use of condensed milk, sugar and rice flour.
In Italian kitchens, the rice flour it is used for the preparation of bechamel, shortcrust pastry, rice flour bread, rice flour cakes, biscuits, rice dumplings, rice cream and other Asian imported dishes.
Rice flour, properties and nutritional values
Thererice flourit counts 366 calories with a lipid content of 1.4 grams. It is cholesterol and sodium free, by its nature, it is rich in carbohydrates (80 grams) and provides a moderate protein content (6 grams). It offers a good supply of potassium (76 mg), calcium (10 mg), magnesium (35 mg) and iron (0.4 mg). These property nutrients refer to 100 grams of rice flour.
LOOK PHOTOS OF RICE FLOUR RECIPES
In the photo above, glutinous rice flour mixed with hot water, pounded for the preparation of traditional Japanese mochi.