Rice flour

Rice flour is a powder made by milling rice grains. It is used in cooking and baking, including as a gluten-free alternative to wheat flour.

Mochi: A Japanese confection made from pounded glutinous rice or rice flour. Some modern recipes use rice flour to produce a chewy texture without pounding cooked rice.
Rice: The edible seeds of grasses in the genus Oryza, cultivated as a staple food worldwide. Rice flour is made by milling these grains.
Wheat flour: Flour milled from wheat grains, containing proteins that form gluten when hydrated and mixed. Unlike rice flour, it develops an elastic gluten network that gives many baked goods structure.
Starch gelatinization: The swelling and structural change of starch granules when heated with water. It sets rice-flour batters and doughs into cohesive cooked structures.
Mochiko: A finely milled sweet rice flour used in Japanese and Japanese American cooking. This specific glutinous-rice flour is used for mochi and other chewy confections.
Rice noodles: Noodles made primarily from rice flour and water, common in many Asian cuisines. Rice flour forms the starch-based structure of noodles such as bánh phở.
Glutinous rice: A rice variety high in amylopectin starch that becomes sticky when cooked; it contains no gluten. Its flour produces unusually cohesive, chewy doughs compared with ordinary rice flour.
Corn flour: A fine flour milled from dried corn kernels; the name has different meanings in some countries. It is another gluten-free grain flour, but its flavor and starch behavior differ from rice flour.
Retrogradation: The gradual reassociation of gelatinized starch molecules as cooked foods cool or age. It can firm rice-flour products and contribute to staling.
Idiyappam: A South Indian dish of steamed rice-flour noodles pressed into nests. It shows rice flour formed into fine strands and cooked by steaming.

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