Gluten-free rice flour mixture

Gluten-free rice flour blend

The gluten-free rice flour blend is a prepared combination primarily based on rice flour, which may include other gluten-free ingredients such as cornstarch, tapioca, or sorghum flour, designed to substitute wheat flour in culinary recipes. It is ideal for people with celiac disease, gluten sensitivity, or those following a gluten-free diet.

Origin: Rice flour comes from rice, a cereal grain originating in Asia, widely used in various cuisines around the world. The gluten-free flour blend emerged as a solution to adapt traditional recipes that require wheat flour, providing similar properties in texture and structure, but without gluten.

Properties: This blend is light and fine, allowing for preparations with a good texture, from breads and cakes to breading and doughs for tortillas or crepes. Furthermore, it is a source of fast-absorbing carbohydrates and does not contain common allergens associated with gluten. Being gluten-free, it is essential in cooking for people with intolerance or allergies, enabling the creation of safe and tasty recipes.

Synonyms in the Hispanic world: In different Latin American countries, it may be found under names such as mezcla de harina de arroz sin gluten, preparado sin gluten de harina de arroz, or simply harina de arroz para repostería sin gluten. Although the exact name varies, it always refers to a product formulated for gluten-free cooking.