What is rice flour? Explaining the difference between it and wheat flour and how to use it
What is rice flour?
Rice powder
Rice flour, as the name suggests, is made from powdered rice. Rice is a staple food for the Japanese, and is commonly eaten as a meal, but in recent years, with the development of flour milling technology, rice flour, which is made by finely grinding rice, has been attracting attention. Compared to wheat flour, rice flour does not contain gluten, so it can be safely eaten by people with wheat allergies.
Rice flour also has a low oil absorption rate, so when used in deep-fried foods such as tempura and fries, it gives the food a crispy texture. Furthermore, rice flour can hold a lot of water, so it can create a moist texture when making baked goods such as bread and cakes. In this way, rice flour is a very convenient ingredient that can be used in a variety of dishes that take advantage of the characteristics of rice.
Types of rice flour and examples of uses
There are many different types of rice flour, each with different uses. Below are some of the most common types of rice flour and examples of their uses.
[ Types of rice flour and examples of uses
| kinds | raw material | Application example |
|---|---|---|
| Joshinko | Non-glutinous rice | Dango, kashiwa mochi, kusamochi, uiro, karukan manju, etc. |
| Shiratamako (rice flour) | glutinous rice | Shiratama dango, gyuhi (rice cake with mochi filling), daifuku mochi, shiruko (sweet red bean paste jelly), etc. |
| cold plum powder | glutinous rice | Pressed sweets, bean sweets, confectionery products, art confectionery, etc. |
| Rakugan flour | glutinous rice | Doodle |
| fine dust | Glutinous rice and non-glutinous rice | Japanese sweets, rice crackers, sakura mochi, rice crackers, tempura flour, etc. |
| Dango flour | Glutinous rice and non-glutinous rice | Dango |
Joshinko is made by washing polished non-glutinous rice with water and milling it while it is moderately moist, and is used in Japanese sweets such as dango and kashiwa mochi. Shiratamako is made by grinding polished glutinous rice into flour using a water grinding method, and is used in shiratama dango and daifuku mochi. Kanbaiko is made by steaming polished glutinous rice, baking it lightly, and milling it , and is used in pressed sweets and bean sweets.
As such, rice flour is divided into various types depending on the type of rice used and the manufacturing method, and is used in dishes that make the most of each type's characteristics. In recent years, rice flour made from finely ground non-glutinous rice has come to be widely used as a substitute for wheat flour in bread, cakes, noodles, and other dishes. The spread of rice flour is expected to further enrich Japan's food culture.
The difference between rice flour and wheat flour
Gluten-free
One of the major differences between rice flour and wheat flour is the presence or absence of gluten. Wheat flour contains a protein called gluten, which gives dishes made with wheat flour their unique texture. On the other hand, rice flour does not contain gluten, so it can be safely consumed by people with gluten allergies. Gluten is a protein that is formed when wheat flour is kneaded with water, and it plays an important role in determining the texture of bread, pasta, and other foods.
The formation of gluten creates a soft, chewy texture similar to bread. However, for people with gluten allergies, gluten can cause health problems. Because rice flour does not contain gluten, it has gained attention as an ingredient that can be safely eaten by people with gluten allergies. While it is difficult to recreate the same texture as dishes made with wheat flour, you can still enjoy the chewy texture that is unique to rice flour.
Calories and nutrients
When comparing the calories of rice flour and wheat flour, there is almost no difference. However, there are differences in the nutrients contained in rice flour and wheat flour. Below is a table comparing the nutrients of rice flour and wheat flour.
[ Nutritional comparison between rice flour and wheat flour (per 100g)
| Nutrients | rice flour | flour |
|---|---|---|
| Energy | 356 kcal | 364 kcal |
| protein | 5.8 g | 12.7 g |
| lipids | 1.5 g | 1.9 g |
| carbohydrates | 79.1 g | 76.1 g |
| dietary fiber | 1.3 g | 3.3 g |
| sodium | 1 mg | 1 mg |
| calcium | 5 mg | 26 mg |
| iron | 0.4 mg | 1.1 mg |
| potassium | 81 mg | 137 mg |
| magnesium | 23 mg | 39 mg |
| Phosphorus | 94 mg | 132 mg |
| folic acid | 8 μg | 26 μg |
Looking at the table, we can see that rice flour has less protein, dietary fiber, and minerals than wheat flour. Wheat flour in particular contains more calcium, iron, magnesium, and phosphorus. On the other hand, rice flour is characterized by its abundance of vitamin B1. Because rice flour and wheat flour have different nutritional values, it is important to understand the characteristics of each and consume them in a balanced way.
Water absorption/oil absorption and texture
Rice flour and wheat flour differ in their water and oil absorption. Rice flour has higher water absorption than wheat flour, so more water is required when making dough. As a result, bread and cakes made with rice flour have a moist texture. Rice flour is also less powdery than wheat flour, and has a smoother texture.
On the other hand, wheat flour has a higher oil absorption rate than rice flour, so when used in deep-fried foods such as tempura and fries, it produces a crispy finish. Also, bread and cakes made with wheat flour are characterized by their fluffy texture. As rice flour and wheat flour have different water and oil absorption rates, it is important to use them appropriately depending on the dish. Understanding the characteristics of rice flour and wheat flour and making dishes that take advantage of the strengths of each will lead to delicious dishes.
Allergies and Digestion
As mentioned above, rice flour does not contain gluten, so it can be safely eaten by people with gluten allergies. On the other hand, wheat flour contains gluten, so people with gluten allergies should be careful. Gluten allergies are caused by an allergic reaction to gluten found in wheat, barley, and rye.
Symptoms vary from person to person, but gastrointestinal and skin symptoms may appear. Furthermore, continued consumption of gluten can damage the mucous membrane of the small intestine. Therefore, people with gluten allergies can alleviate their symptoms by using rice flour instead of wheat flour. In terms of digestibility, rice flour is said to be easier to digest than wheat flour.
This is because the starch contained in rice flour is easier to digest than wheat flour. Also, rice flour has less dietary fiber, so it is thought to put less strain on the digestive system. However, since digestibility varies from person to person, it is important to choose ingredients that are suitable for you.
Price and availability
When comparing the prices of rice flour and wheat flour, wheat flour is currently cheaper and easier to obtain. Wheat flour is produced in large quantities in Japan and can be easily purchased at supermarkets and convenience stores. On the other hand, rice flour is produced in smaller quantities than wheat flour and is more expensive. One of the reasons rice flour is expensive is its high manufacturing costs. To produce rice flour, specialized milling machines are required, and the capital investment is costly.
Additionally, because demand for rice flour is lower than wheat flour, it is currently difficult to reduce costs through mass production. However, demand for rice flour has been increasing in recent years, and it is now possible to purchase rice flour at supermarkets and online shops. Rice flour made from domestically grown rice is also on the rise, and it is possible to purchase rice flour directly from the source. In the future, prices are expected to fall as rice flour production increases and manufacturing technology improves. Rice flour has different properties from wheat flour, so by using them in dishes that take advantage of the strengths of each, you can enjoy a richer diet.
Benefits of using rice flour
Safe for those with wheat allergies
One of the benefits of using rice flour is that it can be safely consumed by people with wheat allergies. Wheat allergy is a health problem caused by the gluten contained in wheat. Gluten is a type of protein found in wheat flour and plays an important role in determining the texture of bread, pasta, and other foods. However, people who are sensitive to gluten cannot eat foods made with wheat flour.
Unlike wheat flour, rice flour does not contain gluten, so even people with wheat allergies can eat it safely. In recent years, demand for gluten-free foods has increased, and the number of products made with rice flour has increased. If you use rice flour, people with wheat allergies can also enjoy dishes that use wheat flour, such as bread, pasta, and cakes. Using rice flour will expand your food options and allow you to live a richer diet.
High in nutritional value
Another attractive feature of rice flour is its high nutritional value. Rice flour is rich in nutrients that wheat flour does not contain. Below are the characteristics of the nutritional value of rice flour.
[ Nutritional characteristics of rice flour
- Rich in vitamin B1
- High-quality protein containing essential amino acids
- Rich in dietary fiber
- Rich in minerals
Rice flour is rich in vitamin B1. Vitamin B1 is a nutrient necessary for converting carbohydrates into energy, and rice flour contains about twice as much vitamin B1 as wheat flour. Rice flour also contains high-quality protein, including essential amino acids. Essential amino acids are amino acids that cannot be synthesized in the body and must be obtained from food.
The protein contained in rice flour has an excellent balance of essential amino acids, making it useful for building the body. Rice flour is also rich in dietary fiber, which has the effect of improving the intestinal environment and preventing constipation. Rice flour makes it easy to consume dietary fiber. As such, rice flour is rich in nutrients that wheat flour does not contain, making it suitable for leading a healthy diet.
Gradual rise in blood sugar levels
Using rice flour can help slow the rise in blood sugar levels. Blood sugar levels refer to the concentration of glucose in the blood, and they rise temporarily when you eat. If blood sugar levels rise too quickly after eating, excessive insulin secretion can occur, putting a strain on the body. Rice flour has been shown to cause blood sugar levels to rise more slowly than wheat flour.
This is because the starch contained in rice flour is more difficult to digest and absorb than wheat flour. Using rice flour can help prevent the rise in blood sugar levels after meals, reducing the burden on the body. In addition, the gradual rise in blood sugar levels can also help prevent diabetes. Diabetes is a disease that develops when there is a problem with the secretion and action of insulin. By suppressing the rise in blood sugar levels after meals, insulin secretion can be maintained at an appropriate level, lowering the risk of diabetes. Using rice flour can help you lead a healthy, balanced diet.
Healthy fried foods possible
Using rice flour, you can make healthy fried foods. Deep-fried foods tend to be high in calories because they use oil. However, using rice flour reduces the amount of oil absorbed, making it possible to make healthier fried foods. It has been shown that rice flour absorbs less oil than wheat flour.
This is because rice flour particles are small, which reduces the surface area that comes into contact with oil. Also, because rice flour contains a lot of water, it has the effect of reducing oil absorption. Using rice flour allows you to make crispy fried foods. Furthermore, fried foods made with rice flour stay crispy for longer than those made with wheat flour. This is because rice flour particles are small, which reduces the surface area that comes into contact with oil and reduces oil absorption. Using rice flour allows you to make fried foods with a good texture. Deep-fried foods tend to be high in calories, but using rice flour allows you to enjoy healthy and delicious fried foods.
Easy to cook and versatile
Rice flour can be used in the same way as wheat flour and is easy to cook with. Rice flour can be made into dough by adding water just like wheat flour. Rice flour is less likely to form lumps than wheat flour, making it easier to make dough. Rice flour can also be kneaded in the same way as wheat flour, so it can be used to make dough for bread, pizza, pasta, and more.
Using rice flour, you can make the same dishes as those made with wheat flour. Rice flour can be used in place of wheat flour, which increases the variety of dishes you can make. Also, unlike wheat flour, rice flour does not contain gluten, so you can make gluten-free dishes. Using rice flour, you can make gluten-free bread, cakes, cookies, and more. Rice flour has properties that wheat flour does not have, which allows you to expand the range of dishes you can make. Using rice flour, you can easily make delicious dishes, which will expand the range of dishes you can make.
Supporting the local economy through local production and consumption
Using rice flour leads to local production for local consumption and supports the local economy. Local production for local consumption means consuming ingredients produced in the local area. Rice flour is made from domestically produced rice, so it is suitable for local consumption. By using rice flour, you can support local farmers.
Rice consumption in Japan is decreasing year by year, and rice farmers are facing difficult financial conditions. Using rice flour can increase rice consumption and support rice farmers. Using rice flour also reduces transportation costs and reduces the burden on the environment. Rice flour made from domestically produced rice has a shorter transportation distance than imported wheat, so CO2 emissions associated with transportation can be reduced.
Furthermore, using rice flour can help increase Japan's food self-sufficiency rate, which is the lowest among developed countries. Using rice flour can increase consumption of domestically produced rice and raise Japan's food self-sufficiency rate . Using rice flour supports the local economy, reduces environmental impact, and leads to an increase in Japan's food self-sufficiency rate.
Disadvantages of rice flour
It is more expensive than wheat flour
One of the disadvantages of rice flour is that it is more expensive than wheat flour. The price of rice flour is said to be about two to three times that of wheat flour. The reason rice flour is expensive is that its production costs are high. To produce rice flour, a specialized flour mill is required, and this capital investment is costly. Also, because the demand for rice flour is lower than wheat flour, it is currently difficult to reduce costs through mass production.
The high price of rice flour tends to make products made with it more expensive. Bread, cakes, pasta, etc. made with rice flour tend to be more expensive than those made with wheat flour. This may be hindering the widespread use of rice flour. However, rice flour made with domestically produced rice has the potential to be supplied at a more stable price than imported wheat. Because wheat relies on imports, it is easily affected by exchange rates and its price tends to be unstable. On the other hand, rice flour made with domestically produced rice is less affected by exchange rates and has the potential to be supplied at a stable price. In the future, it is expected that as demand for rice flour increases, production costs will fall and prices will drop.
Potential nutritional deficiency as a substitute for wheat flour
Rice flour is sometimes used as a substitute for wheat flour, but it may be nutritionally deficient. Rice flour is known to have less protein, dietary fiber, vitamins, and minerals than wheat flour. Because rice flour is particularly low in protein, other protein sources must be added when making bread, pasta, etc.
Bread and pasta made with wheat flour have a firm texture due to the gluten contained in the flour. On the other hand, bread and pasta made with rice flour do not have the same firm texture as those made with wheat flour because they do not contain gluten. When making bread or pasta with rice flour, you need to add something to replace gluten. Examples of substitutes for gluten include eggs, cheese, and soy milk.
By adding these ingredients, you can give bread and pasta made with rice flour a firm texture. Rice flour is also low in dietary fiber, so people who are prone to constipation should be careful. When using rice flour, be sure to eat it with foods rich in dietary fiber, such as vegetables, fruits, and beans. Furthermore, rice flour is low in vitamins and minerals, so be careful not to become deficient in these nutrients. Vitamins and minerals are found in a variety of foods, including vegetables, fruits, meat, fish, and eggs. When using rice flour, be sure to eat a balanced diet of these foods. Rice flour is sometimes used as a substitute for wheat flour, but caution is required as it may be nutritionally deficient.
Introducing Komeko's Palette's gluten-free menu
Gluten-free rice flour bread
Komeko's Palette offers bread made with 100% rice flour, which does not contain any wheat . It has the chewy texture unique to rice flour and a gentle sweetness not found in wheat bread. This product is recommended not only for those who want to avoid gluten, but also for health-conscious people . We are also committed to being completely additive-free, and are mindful of safety and security. People with wheat allergies or those who require a gluten-free diet can also enjoy our delicious bread .
Gluten-free rice flour bagels
Gluten-free bagels made with rice flour are also a popular item. They have a unique chewy texture and a wide variety of flavors, from plain to fruit. They are also delicious as bagel sandwiches, providing a satisfying and satisfying meal . Palette's bagels are made with beet sugar instead of refined sugar, resulting in a refined sweetness. Be sure to try these new and innovative bagels , which are both healthy and delicious .
Gluten-free rice flour dumplings
Komeko's Palette also sells gluten-free gyoza. The dough, made with rice flour, has a chewier texture than gyoza skins made with wheat flour. The skin has a gentle flavor that brings out the umami of the filling. Gluten-free gyoza are hard to find commercially. With Palette's rice flour gyoza skins, you can enjoy gyoza without worrying about gluten . They're also the perfect product for making homemade gyoza at home.
Gluten-free rice flour dumplings
Palette's gluten-free dumplings, made with rice flour, are also popular. They have a chewy texture and gentle sweetness that only rice flour can provide.
This is a recommended item for those who want to enjoy a healthy snack time.It can also be safely enjoyed by those with wheat allergies or those avoiding gluten.
summary
Rice flour is a food ingredient that is gaining attention as a substitute for wheat flour. Rice flour is safe for people with wheat allergies and is highly nutritious. Rice flour also absorbs less oil than wheat flour, making it ideal for making healthy fried foods. Rice flour can be used in the same way as wheat flour and is easy to cook.
It can be used in baking confectioneries and bakeries such as bread, cakes, and pasta, and to thicken dishes. Using rice flour leads to local production and consumption, which supports the local economy. Rice flour made from domestically produced rice can reduce transportation costs and lessen the burden on the environment. Using rice flour can also help increase Japan's food self-sufficiency rate. However, rice flour has the disadvantage of being more expensive than wheat flour.
Rice flour is also sometimes used as a substitute for wheat flour, but caution is required as it may be nutritionally deficient. Rice flour is an ingredient with characteristics that wheat flour does not have. By understanding the characteristics of rice flour and using it skillfully, you can create healthy and delicious dishes. Why not try cooking with rice flour and explore its possibilities? Rice flour is likely to become an ingredient that attracts more and more attention in the future.
