*wheat/rice composite flour bread (made from mixed flour comprising 10% to 50% rice flour and wheat flour)
*gluten-free rice flour bread (made from previously gelatinized rice flour or rice flour with thickening additives), and
*rice flour bread containing gluten (made from rice flour with about 20% of wheat vital gluten being added)
Rice is a unique crop due to its colorless, soft taste, low sodium levels, easy digestible carbohydrates, low sodium content, mild flavour, pale appearance and hypoallergenic properties. Therefore, its flour is an attractive food material to be used for making gluten free foods. The particle size of rice flour is also known to be important in gluten-free breadmaking. Among the different types of flour, those with a larger particle size produce breads with a higher specific volume and lower hardness.
Rice flour also has been found to be one of the most suitable cereal grain flours for preparing foods for celiac disease patients. The suitability of the rice flour is attributed to its low level of prolamins compared with that of wheat flour.
Rice
flour: types and usage
