Rice Flour: basically is rice (white or brown) pulverized into a flour/powder. Rice flour is obtained by removing the husk and then putting it through a milling process. Rice flour does not contain gluten and achieves a light and fluffy baked good that is milder and easier to digest than Whole Wheat Flour.
It is commonly used in Asian cuisine and is used in gluten free baking as a flour substitute. It also is a great thickener for sauces and gravies. It is also a great use for making batters when coating and frying fish (Tempura Batter). When combining Rice Flour with a chemical leavening agent, you will create a light and crispy batter ideal for seafood batter. (“Different types of Rice Flour” explained coming soon). Read more on all types of Flour here