Rice flour is widely used in cooking, even more so if you are celiac, as gluten free: it is probably the first flour that is thought of when this pathology is discovered. Extremely versatile, but also insidious, let's talk about the correct use e contraindications.
It is obtained by grinding rice grains, it tastes extremely neutral and it requires a lot hydration in the doughs.
Rice flour contains approx 365 Kcal for 100 gr. Quite caloric, therefore, but low in proteins and rich in starches, the presence of which raises the glycemic index a 95; the fat content is very low.
Regarding the nutritional contribution, rice flour has a good content of group vitamins B, but also of potassium And phosphorus.
The caloric intake of the two flours is quite similar, however rice flour has a lower amount of protein and fiber.
Furthermore, rice flour is gluten-free. In general, this lack of gluten makes it unsuitable for recipes that include one leavening important, while it is preferable to use it for desserts And Biscuits!
In reality, with rice flour, we tried to do a little bit of everything!
Check out all our rice flour recipes!
If we talk about rice flour, from the aspect of the benefits in nutrition, it is as if we were talking about rice, as it is exactly the result of grinding this cereal.
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Rice flour has a good supply of potassium, very useful to adjust the blood pressure, as well as being low in sodium.
Also useful in the nutrition of those who have to limit the intake of proteins, since it contains very few.
It is digestible compared to other flours, since the starch structure it contains is easily attacked by digestive enzymes.
The B vitamins of which it is relatively rich play an important role in functions metabolic, such as riboflavin and thiamine which are involved in carbohydrate metabolism.
Being richer in starch than 00 flour and many other flours, it is particularly suitable for thickening foods and preparing puddings, sauces And sweet creams or salty, guy bechamel.
Notoriously indicated as more suitable also for fried breading, as it absorbs less oil, used alone to bread shrimp, squid or slices of meat, or even in the preparation of batter for vegetables.
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Making rice flour at home (white, red, wholemeal …) is quite simple!
HOME MADE FLOURS, ALL NATURAL and PERFECT RECIPES
Being a flour ad high glycemic index, rice flour is not recommended for those who suffer from diabetes or diseases related to it or rather we recommend a moderate use and to vary with other flours.
