Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye.

Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Many dishes are made from rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron. Vietnamese banh mi uses rice flour. Rice flour is used in making General Tso’s chicken, neer dosa, golibaje (Mangalore bajji), mantou, and rotti.

The flour is mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food. This is commonly made in Vinh Long, Vietnam.


  • Whiteness: 95% min
  • Moiture: 12% max
  • Starch: 85 % min
  • Fiber: nill
  • Protein: 0.5%
  • Ash: 0.3% max
  • Fat: 0.2% max
  • Crude fiber: 0.05% max
  • Carbohydrate: 98.5% min
  • Viscosity: 700 BU min