Rice flour

Rice flour is a fine powder obtained from grinding rice, whether white or brown. It is a very popular ingredient in the cuisines of various cultures, especially Asian and Latin American, for its smooth texture and its ability to add lightness to preparations.

The origin of rice flour is directly linked to the cultivation of rice, which is one of the oldest and most consumed cereals in the world. It is primarily obtained in regions where rice is a staple food, such as in countries of Asia, Latin America, and some parts of Africa.

Among its properties, rice flour is an excellent gluten-free alternative for those with celiac disease or gluten intolerance. It is rich in complex carbohydrates, easy to digest, and provides a light and crispy texture in breads, pastries, and breading. Additionally, it contributes a mild flavor that does not alter the profile of dishes.

In different Latin American countries, rice flour has several synonyms, among them: harina de arrocería (Mexico), harina de arroz (Argentina, Chile, Colombia), and it is sometimes also simply known as white rice flour to distinguish it from whole grain or glutinous rice varieties.