Rice flour

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NATIVE RICE FLOUR: Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Many dishes are made from rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron. Vietnamese banh mi uses rice flour. Rice flour is used in making General Tso is chicken, neer dosa, golibaje (Mangalore bajji), mantou, and rotti.  The flour is mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.This is commonly made in the districts of Dakshina Kannada, Udupi of Karnataka, India. GLUTINOUS RICE FLOUR: Glutinous rice flour is a type of flour made from short-grained sticky rice. Used as a sauce thickener or as a binding agent in baked goods, glutinous rice flour is known for its ability to withstand both refrigeration and freezing with no breakdown of the product. The flour itself is powdery, white and unparalleled in absorption. The chewy, elastic quality of the dough makes it a popular base for the creation of pastries and sweets throughout Asia, as it is able to withstand the heat and humidity common throughout the Southeast and the bitter cold that can be found in the Northwest. As a gluten-free flour, it is gaining popularity in the Western world, particularly for those who are required to maintain a wheat-free diet. Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. This flour is known for its ability to absorb any liquid it comes into contact with, resulting in the creation of a slightly rubbery, clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra white in color and slightly sweet.