Rice flour – properties, nutritional values, application, performance
Rice flour is one of the ideal solutions for people using the increasingly popular gluten-free diet today. Rice flour is easy to prepare, so we can prepare it even at home. The properties of rice flour make it recommended especially for people prone to food allergies. Rice flour does not cause allergies.
1. Properties of rice flour
Rice flour is most often used in Asian cuisine , but it is a good substitute for wheat flour. The production of rice flour is simple, it is obtained from white or darker, whole grain rice. Especially the latter variant of rice flour is recommended because whole grain rice retains all the nutrients.
Rice flour does not contain gluten and is much less caloric than wheat flour, which makes it an ideal option for people who do not tolerate gluten or are on a slimming diet. Changing wheat flour to rice is also an ideal opportunity to make our cuisine more interesting and richer in oriental flavors.
2. Caloric value of rice flour
The caloric value of rice flour is 348 kcal per 100 grams. 100 grams of rice flour contains 7.2 grams of protein, less than one gram of fat, the majority of its mass is carbohydrates. There are 2.3 grams of fiber per 100 grams of rice flour. The glycemic index of rice flour is medium-low, it is 40.
The nutritional values of rice flour are mineral substances such as potassium, calcium, zinc, phosphorus, and magnesium. Vitamins in rice flour belong mainly to group B, it also contains substances known as lignans and phytoestrogens, which counteract free radicals, prevent cellular aging and regulate hormone management, indirectly reducing the risk of cancer.
3. Application of rice flour
The use of rice flour can be as wide as the use of wheat flour. We use rice flour to bake cakes, fry pancakes , make puddings and dumplings, you can also bake bread or rolls with it. Added to sauces or soups, it will thicken. Rice flour is used to make rice paper, popular in Asian cuisine.
Rice flour is much more effective than wheat flour, so if the recipe recommends using one cup of wheat flour, you should use about 3/4 of this amount. Our products made of rice flour may also be slightly less dense and sticky than those made with wheat flour, so we should use more eggs, bananas or other substance used in the recipe as a whole adhesive component. We should also add a teaspoon of oil to each glass of flour to the cakes.
4. A home-made way to make rice flour
Making rice flour is not difficult. We can prepare it in our home, using a blender, coffee grinder, grinding grains of white or brown whole grain rice into fine or coarse dust. If we make rice flour at home, we can be sure that it does not contain gluten, because gluten often gets into it in factories, as other types of flour, including wheat, are produced in the same plants.
5. Calories and nutritional values of medium rice flour
|Calories and nutritional values||Content||Content|
|Protein||10.88 g||11.10 g|
|carbohydrates||75.4 g||76.9 g|
|Sugar||1.10 g||1.12 g|
|roughage||11.80 g||12.04 g|
|Fat||1.52 g||1.55 g|
|Polyunsaturated fats||0.70 g||0.71 g|
|cholesterol||0 mg||0 mg|
|Vitamin C||0 mg||0 mg|
|Folate equivalent||34.0 µg||34.7 µg|
|Vitamin B2 – Riboflavin||0.11 mg||0.12 mg|
|Vitamin B6 – pyridoxine||0.27 mg||0.27 mg|
|Vitamin B9 – folic acid||34.0 µg||34.7 µg|
|Vitamin A||0 and u||0 and u|
|Alpha carotene||0 µg||0 µg|
|Beta carotene||0 µg||0 µg|
|Beta-cryptoxanthin||0 µg||0 µg|
|Vitamin K||5.90 µg||6.02 µg|
|Calcium||24.0 mg||24.5 mg|
|Potassium||374 mg||381 mg|
|Zinc||2.17 mg||2.21 mg|
|Manganese||2.41 mg||2.46 mg|
|Selenium||14.40 µg||14.69 µg|
|Water||10.97 g||11.19 g|