Rice Flour is a finely milled powder obtained from raw or parboiled rice grains (Oryza sativa). It is widely used in culinary applications and food processing due to its neutral flavor, smooth texture, and gluten-free nature, making it an ideal ingredient for individuals with gluten intolerance or celiac disease.

From a nutritional perspective, rice flour is primarily composed of carbohydrates, with moderate amounts of protein and minimal fat. It is easily digestible and serves as a good source of energy. Depending on the milling process, rice flour can be classified as white rice flour (from polished rice) or brown rice flour (from whole grain rice), the latter offering higher fiber and micronutrient content.

Rice flour is extensively used in baking, thickening sauces, confectionery, and traditional dishes such as noodles, pancakes, and sweets. In industrial applications, it is incorporated into gluten-free formulations, baby foods, and snack products. Its versatility, hypoallergenic properties, and smooth consistency make it a preferred ingredient in both household and commercial kitchens.