The rice flours, even if whole, have a delicate taste and a structure that make them the most used flours in gluten-free products.


If you decide to produce the flour in the house please remember that the type of rice used to make the flour has a great influence on his later use:
    • with the long grain rice (like basmati or Thai) is preparing a suitable flour to thicken, perfect for sauces with a velvety texture
    • with round-grain rice has an aroma is imperceptible flour, as well as for the purpose flour obtained by long, also to achieve grain bakery products (cakes / pastries / biscuits)
    • with whole rice flour is obtained by the stronger taste, those from long grain have an intriguing earthy taste, those short-grain a creamy nutty taste.


Rice flour can replace 1: 1 wheat flour i.e. 100 grams of wheat flour can be replaced with 100 grams of rice flour with a fine grind.

Knowing the density of flour to understand what percentage can replace wheat flour, you will find the table of flour on the page dedicated to the “chart of the density of flours and starches.”

In the preparation of baked goods, especially if leavened or whipped, you must have some extra precautions:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.
Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the rice flour
    • soy milk or nuts or oil seeds that can completely replace the portion of the water used in the dough leavened
    • egg white or whole egg that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.


    • brown rice, slightly toasted flavor
    • of white rice with different grinding degrees
    • of black rice Nerone ground on ancient natural stone millstones, has a much higher content of iron and silicon with respect to d most common rice varieties. It has a very distinctive sweet taste with notes of mushrooms or walnuts
    • glutinous rice, a variety of Asian rice also called sweet rice, waxy rice, botan rice, mochi rice, pearl rice, do not be fooled by the name does not contain gluten. It can not be used alone because it would create a lot of sticky dough. Its function in the dough is easily stendibili make them more consistent and less dry
    • heat-treated. This flour has been subjected to a hot air industrial roasting process to modify starch structure and binds much more easily
    • rice cream. It ‘a very thin rice flour, pre-cooked and very often with added nutrients. It can be used to thicken and compacting veggie burgers, to make lighter the doughs mixing a small part with other flours without gluten heavier.


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