Rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.
Rice is also a common substitute for wheat flour because wheat contains proteins that form into gluten when it gets wet.
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We use rice flour for dusting our banneton baskets for sourdough. The reason you want to use rice flour instead of regular flour made from wheat, is because wheat contains proteins that form into gluten when it gets wet. When your loaf goes into the basket, the moisture from the dough can start creating gluten with the flour and cause it to stick.
Rice flour is a form of flour made from finely milled rice. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen, since it inhibits liquid separation.