Rice Flour 800g
Discover the incredible versatility of our Premium Rice Flour, a fine-textured, gluten-free flour made from finely milled white rice. With its neutral flavour and light texture, rice flour is an essential ingredient for gluten-free baking, creating beautifully tender cakes, crisp coatings, and smooth sauces. Unlike stronger-flavoured alternative flours, rice flour lets the true flavours of your ingredients shine through .
A cornerstone of Asian cuisines and modern gluten-free cooking, this flour is your gateway to everything from light tempura batter to delicate shortbread and silky noodles.
Why Choose Our Rice Flour?
Neutral Flavour Profile: Won't overpower your dishes with a strong, "beany" or earthy taste.
Creates Tender, Fine Textures: Ideal for cakes, pastries, and cookies where a light crumb is desired.
Excellent for Crispy Coatings: The secret to light, crisp tempura and fried foods.
Versatile Thickening Agent: Creates smooth, glossy sauces without cloudiness.
Popular Ways to Use Rice Flour:
Tempura & Batters: Creates incredibly light and crisp coatings for frying.
Asian Noodles & Dumplings: Essential for making rice noodles, mochi, and dumpling wrappers.
Thickening Sauces & Soups: A great roux base for gravies and soups.
Dusting & Preventing Stickiness: Perfect for dusting baking surfaces and preventing dough from sticking.
Store in a cool, dry place in an airtight container.
SpicenEasy's Light & Fluffy Gluten-Free Rice Flour P
Information
Recipe for rice Flour
Savory Rice Flour Pancakes (Bánh Xèo / Korean Bindaetteok-Inspired)
(Makes 4–6 pancakes)
Ingredients:
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1 cup rice flour (white or brown)
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¼ cup tapioca starch (or cornstarch, for crispiness)
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1¼ cups water (or coconut milk for richness)
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½ tsp turmeric (for color, optional)
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½ tsp salt
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1 cup bean sprouts
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½ cup shredded carrots
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2 green onions, chopped
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100g shrimp or pork (thinly sliced, optional)
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2 tbsp oil (for frying)
Dipping Sauce:
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2 tbsp fish sauce (or soy sauce for vegan)
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1 tbsp lime juice
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1 tsp sugar
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1 garlic clove, minced
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1 red chili, sliced
Instructions:
1. Make the Batter
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In a bowl, mix rice flour, tapioca starch, turmeric, and salt.
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Gradually add water while whisking until smooth (consistency like thin cream). Let rest 10 mins.
2. Prepare Fillings
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Blanch bean sprouts in boiling water for 30 secs, then drain.
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Thinly slice carrots, green onions, and protein (if using).
3. Cook the Pancakes
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Heat 1 tsp oil in a non-stick pan over medium heat.
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Pour ¼ cup batter, swirl to coat the pan thinly.
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Quickly add fillings (shrimp, sprouts, carrots) on one half.
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Cook 2–3 mins until edges crisp, then fold over like an omelette.
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Flip and cook 1–2 mins more until golden. Repeat.
4. Make Dipping Sauce
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Mix fish sauce, lime juice, sugar, garlic, and chili.
5. Serve Hot!
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Enjoy with fresh herbs (mint, cilantro) and dipping sauce.
Why Rice Flour?
✅ Gluten-free & light texture
✅ Crispy yet tender when fried
✅ Neutral taste—works in sweet & savory dishes
Other Rice Flour Uses:
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Rice Noodles (mix with water, steam, and slice)
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Gluten-Free Bread (blend with xanthan gum)
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Desserts (mochi, cookies, or dairy-free pudding)
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