Sweet Rice Flour

Sweet rice flour is a finely ground flour made from a specific type of rice, known scientifically as Oryza sativa. Despite its name, it does not contain gluten and is not related to wheat. It is produced by milling the starchy grains of the sweet rice plant.

Manufacturers use sweet rice flour primarily as a thickener and binder in food products. Its high starch content allows it to create smooth, creamy textures without a gritty feel, making it ideal for sauces, gravies, and dairy-based desserts like ice cream. It is also a key ingredient in many Asian rice cakes and confections.

Sweet rice flour is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a source of carbohydrates and provides energy. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated rice flour and related starches, generally finding them safe for consumption. No significant health concerns are associated with its typical use in foods.