What is rice flour made out of? Your comprehensive guide to types and uses

November 9, 2025 •

4 min read

Rice flour, a gluten-free staple, has been a cornerstone of Asian cuisine for thousands of years. Knowing what is rice flour made out of is key to unlocking its unique culinary properties and nutritional benefits for your diet.

Quick Summary

Rice flour is a fine powder made by grinding raw rice grains. It is available in several varieties, including white, brown, and glutinous rice flour, each with distinct textures, flavors, and uses. This versatile flour is naturally gluten-free and can be used for baking, thickening sauces, and making noodles and pastries across many cuisines.

Key Points

Source Ingredient: Rice flour is produced by finely grinding raw rice grains, a process which can be done using either white or brown rice.
Types of Rice Flour: The three main types are white rice flour (from polished rice), brown rice flour (from whole-grain rice), and glutinous rice flour (from sticky rice).
Gluten-Free Nature: Rice flour is naturally gluten-free, making it a safe alternative for individuals with celiac disease or gluten sensitivities.
Flavor and Texture Differences: White rice flour is neutral and light, brown rice flour has a nutty taste and coarser texture, and glutinous rice flour creates a chewy, sticky consistency.
Nutritional Value: Brown rice flour is the most nutrient-dense variety, containing more fiber, vitamins, and minerals than white rice flour.
Culinary Versatility: It serves as an excellent thickening agent for sauces and soups, a crispy coating for fried foods, and a key ingredient in many traditional Asian dishes.

The composition and creation of rice flour

Rice flour is a versatile, gluten-free alternative to traditional wheat flour, made simply by finely grinding raw rice. The specific type and characteristics of the flour depend on the kind of rice used and the milling process applied. The journey from paddy to powder involves removing the tough outer husk of the rice grain, a process that determines whether the result is whole-grain brown rice or more refined white rice.

The milling process

Commercially, rice flour is produced by taking cleaned, uncooked rice and running it through a mill. The process can be done either 'wet' or 'dry'. Dry milling grinds dried rice grains, which results in a flour that can be stored at room temperature. Wet milling involves soaking the grains before grinding them, a traditional and more expensive method that produces an ultra-fine flour often stored in the freezer. For home cooks, a powerful blender, coffee grinder, or food processor can achieve a fine powder consistency from dried rice.

The different types of rice flour

White rice flour

White rice flour is produced from polished white rice that has had its bran and germ removed during the milling process. This results in a flour that is light, fine in texture, and neutral in flavor. Its lack of gluten means it cannot replicate the elastic quality of wheat flour, but it is excellent for creating a soft, tender crumb in baked goods and serving as a light, crispy coating for fried foods.

Brown rice flour

Made from whole-grain brown rice, this flour includes the nutrient-rich bran and germ layers. This inclusion gives brown rice flour a slightly coarser texture, a darker color, and a nutty flavor. Nutritionally, it contains more fiber, vitamins, and minerals than its white rice counterpart. Brown rice flour adds structure and a wholesome flavor to baked goods, though its denser nature means it often works best when combined with other flours.

Glutinous rice flour

Despite its name, glutinous rice flour contains no gluten; the term refers to the exceptionally sticky and chewy texture it creates when cooked. It is made from short-grain glutinous, or 'sticky,' rice and is a key ingredient for dishes that require elasticity and chewiness, such as Japanese mochi, Chinese dumplings, and desserts. This flour is not interchangeable with standard white or brown rice flour due to its unique binding properties.

Comparing white and brown rice flour

For those managing a nutrition diet, understanding the differences between the main rice flour types is crucial. Here is a quick comparison:


Feature	White Rice Flour	Brown Rice Flour
Source	Milled from polished white rice, bran and germ removed.	Milled from whole-grain brown rice, bran and germ intact.
Flavor	Neutral and mild.	Distinctly nutty and earthy.
Texture	Fine, smooth, and powdery.	Slightly coarser and denser.
Nutrients	Contains fewer vitamins, minerals, and fiber due to processing.	Higher in fiber, B vitamins, and minerals like iron, calcium, and magnesium.
Culinary Uses	Light baked goods, thickening sauces, tempura batter.	Heartier baked goods, adds structure and flavor to breads and pancakes.

Practical applications of rice flour in cooking

Rice flour's versatility extends far beyond simple baking. Its unique properties, like a high water absorption rate, low oil absorption, and ability to inhibit liquid separation in refrigerated or frozen foods, make it a valuable tool in many culinary traditions.

Here are some common culinary uses for rice flour:

Thickening agent: Its fine texture and mild flavor make it an excellent choice for thickening soups, sauces, and gravies, especially in gluten-free recipes.
Crispy coating: For fried foods like tempura or fried chicken, a batter made with rice flour yields an exceptionally light, crispy, and crunchy exterior that absorbs less oil than wheat flour.
Noodles and dumplings: It is the foundation for countless varieties of Asian noodles, including pho and vermicelli, as well as wrappers for dumplings.
Baking: While its lack of gluten requires different techniques than wheat flour, rice flour can be used in gluten-free cakes, cookies, and muffins, often blended with other flours to achieve the desired structure and texture.
Traditional desserts: As seen with glutinous rice flour, it is integral to many Asian sweets and pastries like mochi and rice cakes.

Health benefits and dietary considerations

From a nutrition perspective, incorporating rice flour, particularly brown rice flour, into your diet can offer several benefits. It is naturally cholesterol-free and low in fat, making it a heart-healthy option. The high insoluble fiber content in brown rice flour aids digestion, promotes regular bowel movements, and may help manage blood sugar levels. Additionally, rice flour contains choline, a nutrient that helps transport fats from the liver, supporting liver health. For those with celiac disease or gluten sensitivity, rice flour is a safe and readily available substitute.

Conclusion

In summary, knowing what is rice flour made out of reveals a world of culinary possibilities beyond just a simple wheat flour substitute. From the fine, neutral white rice flour to the nutty, wholesome brown rice flour and the unique, chewy glutinous variety, each type is a direct product of its raw rice origin. This naturally gluten-free ingredient offers a range of textures and flavors, making it a valuable addition to both specialized diets and everyday cooking. By understanding its composition and varieties, you can make informed choices to improve your nutrition diet and enjoy a wider array of delicious dishes. For more information on rice, the USA Rice Federation provides excellent resources.

Frequently Asked Questions

No, rice flour and rice starch are not the same. Rice flour is made from ground rice grains, while rice starch is typically produced by steeping rice in lye to extract the starchy component.

Rice flour can be used in gluten-free bread recipes, but it won't produce the same elasticity as wheat flour due to the lack of gluten. It's often combined with other gluten-free flours and binders to improve the texture and structure.

Brown rice flour is made from whole-grain rice, including the bran, giving it a denser texture, nutty flavor, and higher nutritional value. White rice flour is made from polished rice with the bran removed, resulting in a milder flavor and finer texture.

Glutinous rice flour, also called sweet rice flour, is made from short-grain sticky rice and is completely gluten-free. The name refers to the exceptionally chewy and sticky texture it creates when cooked, not its gluten content.

Yes, you can make rice flour at home using a high-powered blender, food processor, or coffee grinder. You simply need to grind uncooked rice grains until they reach a fine, powdery consistency.

Rice flour is excellent for thickening sauces and soups, creating crispy batters for fried foods like tempura, and is a key ingredient in many Asian desserts and noodles.

From a health standpoint, rice flour is a beneficial gluten-free alternative and particularly easy to digest. Brown rice flour offers a higher fiber content and more nutrients than white rice or refined wheat flour. However, nutritional profiles differ, and balanced consumption is key.