White Rice Powder

Gluten-Free Baking: Substitute 20–30% of wheat flour in cakes, cookies, or pancakes for a lighter crumb and neutral taste.

Instant Porridge: Whisk 30–40 g into hot milk or water; sweeten or season for a quick breakfast or kid-friendly bowl.

Thickener: Slurry 10–15 g with cold water, then add to soups, sauces, and gravies for a clean, glossy finish.

Beverage Mixes: Blend 15–20 g into smoothies or nutrition shakes for gentle body and sustained carbs.

Coating & Crisping: Use as a dry coat for tempura or air-fried snacks to achieve a light, crisp shell.

D2C Premixes: Combine with oats, millets, or pulses to craft balanced ready-to-cook blends; pack as single-serve sticks.

Gluten-Free Base: Naturally free of gluten, giving a versatile foundation for inclusive baking and blends.

Neutral Taste: Mild flavor lets spices, fruits, and proteins shine in recipes and drink mixes.

Fine Texture: Smooth milling delivers low-grit mouthfeel for porridges, baby-step weaning foods, and shakes.

Reliable Thickening: Starch profile provides predictable viscosity for soups, sauces, and gravies.

Easy Digestibility: Simple carbs provide quick culinary energy in pre- or post-activity recipes.

Format-Friendly: Works across flours, sachets, and RTM drink blends with consistent dispersibility.

Serving Size: 1/4 cup (≈30–40 g)

Ingredients: 100% White Rice Powder

Does Not Contain: Gluten, added sugar, artificial colours or flavours

Allergen Information: Naturally gluten-free. Packed in a facility that may process tree nuts, sesame and soy.

Usage Recommendation: Use 20–30% of total flour in bakes; 10–15 g as a thickener; 30–40 g for instant porridges or smoothie body. Adjust liquids to desired texture.

Storage Advice: Store in a cool, dry place. Reseal tightly; refrigerate after opening in humid climates.

Keep Away From Children

Q: How does fine-milled white rice powder compare to wheat flour in everyday baking and mixes?

A: White rice powder brings a neutral flavor, pale color, and fine texture that adapts well to cakes, cookies, pancakes, and batters. It lacks gluten’s elasticity, so for breads or chewy bakes you’ll often blend it with binders (xanthan/psyllium) or other flours like millet and oat. In drink mixes, it adds gentle body without graininess and keeps flavors clean. Start by swapping 20–30% of wheat flour in familiar recipes to understand spread and crumb, then tune hydration—rice flour absorbs differently. For D2C premixes, its consistent particle size helps with uniform filling and quick reconstitution in hot water for porridges or savory bowls.

Claim strength: High

Claim-strength scale – High = multiple human studies; Moderate = a few trials; Emerging = early lab data.

Q: What ratio of white rice powder works best for crisp coatings and air-fry snacks?

A: For light, crackly shells use 100% rice flour or a 70:30 rice-to-cornstarch blend. Dust ingredients lightly, rest two minutes, then mist with oil and air-fry. The low-gluten profile prevents chewiness, while fine granules set quickly for crunch. Season the flour, not just the surface—salt, pepper, paprika—so flavor carries through. If battering, make a thin slurry with cold sparkling water for extra lift and minimal oil uptake.

Claim strength: High

Q: Can white rice powder be used as a clean-label thickener in soups and sauces?

A: Yes. Make a cold slurry (1 part flour to 3–4 parts water), whisk into simmering liquid, and cook 2–3 minutes to activate starches. It yields a smooth, glossy finish and is freezer-stable for many recipes. Because rice starch gelatinizes at modest temperatures, add gradually and stop when you hit the target viscosity; over-addition can dull flavors or thicken further on cooling.

Claim strength: High

Q: How should I combine white rice powder with other flours for gluten-free bakes?

A: A dependable base blend is 40% rice flour, 30% millet or sorghum, 20% oat, and 10% starch (tapioca/corn). Add 0.5–0.8% xanthan or 2–3% psyllium for structure, and increase liquid by 5–10% vs wheat recipes. Rest batters 10 minutes to hydrate, then bake. For cookies and pancakes, you can go higher on rice flour; for breads, maintain binders and add fat or eggs for tenderness.

Claim strength: High