Riceflour

Rice flour is a fine powder made from ground rice grains. It can be produced from white rice, which has had the husk, bran, and germ removed, or brown rice, which retains the bran and germ. It is a common gluten-free alternative to wheat flour.

Rice flour is used as a thickening agent in sauces, gravies, and soups, and as a binder in processed foods. It is also a key ingredient in many gluten-free baked goods, noodles, and cereals, providing structure and texture.

Rice flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a common ingredient in gluten-free diets for individuals with celiac disease or gluten sensitivity. While rice can contain naturally occurring arsenic, levels in rice flour are typically low and within acceptable limits for occasional consumption. Regulatory bodies like JECFA and EFSA have evaluated rice and its components, but no specific health concerns are associated with typical intake of rice flour.