----- Very simply, rice flour is ground rice ground finer. To get an equivalent amount of "rice-matter", you really need to … Rice flour is ground from long- or medium-grain rice — the same kind of rice that most of us probably have in our pantries. It has some thickening properties, but is better used in gluten-free flour mixes for baked goods. The beauty of rice flour is that in a baking situation, it is impossible to lose the slight grittiness of ground rice whereas rice flour will do the same job but is completely smooth. Rice by itself is gluten free. Ground rice is not as fine as flour. There would be quite a bit of air in the cup with the whole rice, and not in the cup of rice flour. Thanks, that make it much easier. Add message | Report. Use it either mixed in with vegetables and oil to form a roux or as a slurry at the end of preparation. They are usually made from American long grain rice because that's cheapest and once you've ground it, it doesn't make much difference what shape it started. OP’s posts: See next | See all Add message | Report | See all. White or brown, all rice flours share similar texture and uses. I agree with your evident suspicion that 1 cup of whole rice will not be the same amount of rice as 1 cup of rice flour. Tortoise Sat 04-Apr-09 20:46:24. Rice flour such as the Doves farm variety has been ground more so is finer and tends to be a mixture of brown and white rice. rosiethom Sat 05-Apr-14 12:47:15. So watch your recipes and check the ingredients as to what it asks for, they behave differently when baking. Is this just two names for the same thing? The ground rice is coarser so is more suitable for puddings or foods requiring texture. Rice Semolina would the same as Rice flour but maybe made from a darker rice. Rice flour does not clump as much as cornstarch when creating a slurry and can be initially mixed with hot or cold liquids to blend before adding back into your recipe. Rice flour is generally far more finely ground, but they are the same thing. Rice flour can be substituted in equal proportion for a recipe calling for white flour for thickening. The rice flour just changes the texture slightly - you will be fine without it. A recipe I wish to use requires "rice flour", which our local supermarket doesn't stock but they do sell "ground rice".
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