Rice Flour

<p ><b>Rice flour</b>&nbsp;(also&nbsp;<b>rice powder</b>) is a form of&nbsp;<a href="http://en.wikipedia.org/wiki/Flour" title="Flour" >flour</a>&nbsp;made from finely milled&nbsp;<a href="http://en.wikipedia.org/wiki/Rice" title="Rice" >rice</a>. It is distinct from&nbsp;<a href="http://en.wikipedia.org/w/index.php?title=Rice_starch&action=edit&redlink=1" class="new" title="Rice starch (page does not exist)" >rice starch</a>, which is usually produced by steeping rice in&nbsp;<a href="http://en.wikipedia.org/wiki/Lye" title="Lye" >lye</a>.</p>

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Rice flour may be made from either&nbsp;<a href="http://en.wikipedia.org/wiki/White_rice" title="White rice" >white rice</a>&nbsp;or&nbsp;<a href="http://en.wikipedia.org/wiki/Brown_rice" title="Brown rice" >brown rice</a>. To make the flour, the&nbsp;<a href="http://en.wikipedia.org/wiki/Rice_hulls" title="Rice hulls" >husk of rice</a>&nbsp;or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are&nbsp;<a href="http://en.wikipedia.org/wiki/Gluten_intolerance" title="Gluten intolerance" class="mw-redirect" >gluten-intolerant</a>. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.</p>