Generality
Rice flour is a derivative of the well-known cereal, with countless gastronomic applications; more precisely it is a powder obtained by grinding the fruits of the Oryza sativa (Family Poaceae, Genus Oryza, Species O. Sativa).
Although they may appear very similar, rice flour and rice starch are NOT the same product. It is true that refined rice flour has a basically starchy composition, with a very low intake of proteins, lipids and fibers; however, rice starch is obtained through a further breakdown of the powder, which - in order to increase its thickening capacity and solubility - breaks down and eliminates all the nutritional parts that do NOT constitute carbohydrates.
Nutritional values (per 100 g of edible portion)
In Western culture, compared to that of wheat, rice flour has a decidedly limited gastronomic use even if, thanks to its "purity" from gluten (a protein responsible for a rather severe and rapidly expanding "food intolerance), it is increasingly used in the composition of said foods gluten-free (gluten free). On the contrary, in the East, rice flour represents a progenitor of the local diet and goes to compose some traditional recipes such as sweets mochi and the rice noodles Japanese.
The rice flour lends itself to the dough: of first courses, some leavened cakes with CHEMICAL yeast, some biscuits and NON leavened bread; it is appreciable in the flouring of fried foods and as thickened for some soups, accompanying sauces or puddings .
Click here to view Alice's Video Recipes with Rice flour
Nutritional characteristics
The white rice flour does not differ much from the wheat flour more commonly used in the preparations of Mediterranean cuisine. The differences are:
- Absence of gluten
- A greater prevalence of starches over proteins and fats
- Less humidity and greater energy intake
- A lower amount of dietary fiber
- With the exception of phosphorus, a lower concentration of mineral salts
- A higher concentration of thiamine and niacin (and a lower one of riboflavin).
Rice flour, although frequently referred to as "light flour", has a digestive commitment and a nutritional depth that is completely comparable to that of wheat flour or other cereals (except for celiacs, who derive a significant advantage from it).
Rice Dumplings - Recipe to Make them at Home
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