Rice And Corn Flour

Rice and corn flour is a blend of finely ground rice and corn kernels. Both rice and corn are common grains grown worldwide. The flours are produced by milling the grains into a powder, often used as an alternative to wheat flour.

Manufacturers use rice and corn flour as a base ingredient in baked goods, particularly gluten-free products like breads, muffins, and cakes. They can also act as a thickener in sauces and gravies, or as a binder in processed foods.

Rice and corn flour are generally recognized as safe (GRAS) by the FDA for use in food. They are common sources of carbohydrates and provide some fiber and nutrients. Regulatory bodies like JECFA and EFSA have evaluated similar grain-based ingredients. Evidence does not suggest adverse health effects from consuming typical amounts of rice and corn flour.