In Asian cuisine, rice and rice flour are staple ingredients. Satisfying and much richer in fiber and nutrients than white wheat flour, the two foods are also beginning to conquer pastry shops in Europe. Here are the benefits of rice flour and what you can use it for.
It does not hurt to have rice flour in the house, in addition to the usual wheat flour. In particular, brown rice flour is much richer in minerals and protein than white flour. Brown rice is less processed than white rice or the hulled wheat from which regular flour is obtained. So that it retains a good part of its beneficial nutritional elements.
More fiber and carbohydrates
Rice flour also has a higher fiber content than wheat flour. And it also contains complex carbohydrates, which are missing from wheat flour, and which actually help balance blood sugar.
Rice and rice flour are, thanks to these elements, much more filling. You eat smaller amounts, you get full faster and they even cut the desire for sweets, so they are indicated even for people who have problems with blood sugar.
How to use rice flour
It is excellent for baked goods such as muffins, cookies, cookies or tart tops. On the other hand, it is not indicated for fluffy doughs for bread, scones or cakes. But it can be used in savory cakes with cheese, mushrooms or olives.
Rice flour is much richer in fiber, as such you will get a dough that is less fluffy and elastic, but healthier for digestion, doctors claim. Preparations with rice flour should be baked a little longer than those with wheat flour and at a lower temperature. Baking times are usually listed in the recipe if it specifically calls for rice flour.