Rice is popular around the world

Rice flour is an inherently gluten-free alternative to wheat flour and is one of the most popular flours for gluten-free baking and cooking. It is suitable for a wide range of recipes, giving them a mild flavour and soft texture. Rice is one of the most cultivated crops and an essential part of the diet in many countries.

Use rice flour to make baked goods such as breads, cakes, muffins and biscuits. It is also suitable for savoury dishes such as pies, sauces and roasts. The grain product Fine Rice Flour is similar in grind to products marketed under the Cream of Rice label. Rice flour is rich in carbohydrates, fibre, B vitamins, potassium, calcium, iodine, iron, zinc and phosphorus. Rice flour can be used in the same way as wheat flour: you can replace some wheat flour with rice flour or use it all in gluten-free recipes.

See here for recipes where you can use our rice products.

Rice flour is available in fine and coarse. Fine-grained rice flour is best suited for baking, while coarse-grained rice flour is better suited for applications such as whipped cream and baking.

Dark wholemeal rice is a slightly more nutrient-dense alternative, suitable for breads, cakes and whipped cream.