Rice Flour

Rice flour is created from milled brown or white rice and is gluten-free. Its neutral flavor and widespread availability make it a popular substitute for wheat flour. Rice flour is frequently used to thicken soups, sauces, and gravies. It's also great for highly moist baked items like cakes and dumplings. Rice flour can not absorb liquids or fats as rapidly as wheat flour, which might result in mushy or oily baked items.

Allow batters and rice flour mixtures to rest before baking. This allows them to absorb the liquids for a longer period of time. Rice flour works best when combined with other gluten-free flour to get results that are more similar to wheat flour. To get the same results as self-rising flour, you may need to add a leavening agent.