Contact
Contact

Search Suggestions

Ingredients
Rice Flour

Rice Flour

Supplier of Rice Flour to Food & Drink, Pharmaceutical and Personal Care Manufacturers

Binding Agent
Texturiser

Our rice flour is a clean-label, gluten-free ingredient made by finely milling polished white rice. Naturally neutral in flavour and colour, it provides excellent digestibility and smooth texture—making it ideal for bakery, snacks, sauces, baby food, and gluten-free formulations. Whether used to enhance crispness in coatings, thicken sauces without cloudiness, or replace wheat flour in allergen-sensitive applications, rice flour offers consistent, cost-effective performance. Available in both regular and waxy formats.Available in conventional or organic quality.

Category

Flour, Cereals and Grain

Sectors

Food And Drink

Animal Nutrition

Personal Care

Pharmaceutical

Availability

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Varies on Ingredient Type

MOQ

Varies on Ingredient Type

Request A Sample

Related Rice Flour Ingredients (5)

Bakery & Confectionery

Ideal for gluten-free cakes, cookies, crackers, and rice-based biscuits. Helps achieve a light, crisp texture and even crumb structure in baked goods.

Batters & Coatings

Used in tempura, snack coatings, and fried products for its ability to create a light, crispy, and oil-resistant crust.

Ready Meals & Sauces

Acts as a natural thickener in gravies, soups, and ready-meal sauces—especially where allergen management or a clean label is required.

Dairy & Plant-Based Alternatives

Provides body and texture in non-dairy drinks, yoghurts, and custards, with excellent suspension properties and low flavour interference.

Infant, Senior & Special Nutrition

Highly digestible and mild, rice flour is suitable for nutritional applications requiring smooth texture and minimal allergenicity.

Rice Flour in a bag with a scoop

We source our rice flour from trusted, ethically audited suppliers—never from Myanmar—ensuring a secure, transparent, and traceable supply chain. All of our rice flour variants are clean-label compatible, GMO-free, and suitable for allergen-sensitive and gluten-free product development. With consistent particle sizing and low microbial load, our rice flour performs reliably in modern, high-volume manufacturing environments. Backed by expert technical support and responsive logistics, we deliver a quality ingredient you can trust for long-term production.

Rice flour is a finely milled powder made from polished rice grains, commonly derived from either white or brown rice. It’s naturally gluten-free, making it a popular alternative to wheat flour in gluten-free baking and cooking. Known for its neutral taste, light texture, and excellent digestibility, rice flour functions well as a thickening agent and texture enhancer.

Functional Benefits:

Functionalities :

  • Neutral taste – doesn’t affect the flavour of finished products.

  • Fine particle size – creates smooth textures in sauces, batters, and baked goods.

  • Naturally gluten-free – ideal for allergen-sensitive or coeliac-friendly applications.

  • Good digestibility – suitable for infant food and health-conscious formulations.

  • Fine particle size for smooth mouthfeel

  • Excellent binding and thickening properties

  • Naturally gluten-free and hypoallergenic

  • Clean label: no additives, no E-numbers

  • Good digestibility, suitable for infant and medical nutrition

Additional Benefits of Rice Flour

  • Hypoallergenic – Ideal for sensitive or allergen-conscious consumers

  • Naturally GMO-Free – Derived from non-GMO rice varieties

  • Label-Friendly – Can appear on-pack as “rice flour,” appealing to clean-label shoppers

  • Digestible & Light – Easy on the stomach, suitable for baby food and nutritional products

  • Heat-Treated Grades – Improve microbial stability and shelf life

Rice Flour Production Method

Rice flour is produced by milling whole or broken rice grains into a fine, white powder. The process typically involves cleaning the rice to remove impurities, followed by grinding through either dry or wet milling techniques. Dry milling results in a light, soft flour ideal for bakery and snack applications, while wet milling may be used to achieve finer particle sizes for high-performance applications such as batter coatings or extruded products. The flour is then sifted and optionally heat-treated for microbial stability, depending on the intended end use.

Rice Flour Chemical and Molecular Structure

Rice flour is composed primarily of starch, with minor amounts of protein, fat, and fibre. The two primary starch molecules are amylose and amylopectin—the ratio of which influences its functional behaviour. Waxy rice flour, for example, contains mostly amylopectin, resulting in a sticky, cohesive texture ideal for thickening and binding. In contrast, regular rice flour has a higher amylose content, lending it a drier texture and firmer bite. Rice starch granules are small and angular, which contributes to the flour’s smooth texture, neutral flavour, and excellent digestibility in food systems.

Rice Flour: Limitations and Considerations

  • Lack of Gluten: Rice flour contains no gluten, making it unsuitable for traditional bread-making without additional binders.

  • Different Water Absorption: It absorbs more water than wheat flour, requiring recipe adjustments.

  • Grittier Texture: Some varieties, especially coarser milled, may result in a slightly grainy mouthfeel.

  • Shorter Shelf Life: Rice flour is more prone to rancidity compared to refined flours, especially when not stored properly.

  • Potential Allergen Cross-Contamination: Needs strict control if produced in facilities that also handle allergens.

  • Limited Browning and Elasticity: Baked goods made with rice flour may not brown as well or hold shape without stabilisers or gums.

  • Cost and Sourcing: Depending on origin and milling quality, rice flour can vary in price and availability, especially during disrupted growing seasons.