Is Rice Flour a Good Choice for Gluten-Free Baking?

Different types of gluten-free flours, such as rice flour.

There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But thankfully we’re finding ways to make alternative flours work and thrive in our products!

Like rice flour.

It’s neutral flavor and white color works well in dough. Plus, it’s high in fiber and low in saturated fat, cholesterol, and sodium. However, the drawback is it can hurt volume and texture.

So how can I make it even better?

  • Add transglutaminase: with 1% transglutaminase and 2% hydroxypropyl methylcellulose (HPMC), rice bread’s specific volume increases and its crumb becomes softer.
  • Add hydrocolloids: Hydroxypropyl methyl cellulose (HPMC) has been found to be the most suitable hydrocolloid, and yields rice bread with a specific volume comparable to wheat bread.
  • Use modified rice flour: Bread prepared with phosphorylated rice flour showed a reduction in hardness. It also effects rice bread volume, crumb appearance and color.

What does it add nutritionally?

Rice flour is high in fiber and low in saturated fat, cholesterol, and sodium. Although it has less nutritional value than whole-grain rice or whole grain brown rice flour), it does have a significant source of manganese. It has around 7–10% protein, 75–82% carbohydrates, and .7–1% fat. It is enriched with vitamins and minerals to meet nutrient requirements.


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

Leave A Comment

16 + eight =