Calories in Flour, rice, white, unenriched

What makes flour so powerful?

White rice flour is produced by milling polished white rice into a fine powder. Unlike wheat flour, it completely lacks the gliadin and glutenin proteins necessary to form gluten networks, making it a foundational ingredient in gluten-free baking. Instead of relying on protein for structure, baked goods made with rice flour depend heavily on starch gelatinization. When heated with water, the starch granules swell, absorb liquid, and set into a recognizable crumb. Historically, rice flour has been a staple in East and Southeast Asian cuisines for centuries, forming the basis of rice noodles, mochi, and various dumplings. In the United States, its popularity surged in the late 20th century alongside growing awareness of celiac disease. Because this specific variety is unenriched, it contains only the naturally occurring nutrients left in the endosperm after the bran and germ have been removed during milling, meaning it provides carbohydrates and a small amount of protein but minimal fiber or micronutrients.