Function

White Rice flour is often used as a healthier alternative to wheat flour because it is easier to digest and richer in fiber. It is a popular substitute for wheat flour in gluten-free baking with the addition of other flours, starches, gums, and enzymes to help mimic a gluten matrix.

Origin

White Rice flour is very common in parts of the world where rice is more of a staple ingredient than wheat or wheat flour. In the 1980’s, it was introduced to the western part of the world where it became a primary ingredient in many processed foods in the baking industry. Of the world’s total rice production, 90% is grown and consumed in Asia.