Organic Rice Flour 500g

White rice flour is finely milled from white rice grains — a mild, light, neutral-flavoured gluten-free flour with a slightly gritty texture that is one of the most widely used gluten-free baking flours. These certified organic rice flour from Just Natural Organic provide a clean, neutral base for gluten-free breads, cakes, and batters, absorbing liquids readily and producing lighter results than many other gluten-free flours.

Provides thiamine (B1), niacin (B3), manganese, and easily digestible carbohydrates. Naturally gluten-free. Lower in fibre than brown rice flour but lighter and more neutral in flavour.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.

Use in gluten-free baking blends (combine with tapioca and potato starch for best structure). Make rice flour pancakes and crepes. Use to coat fried foods for a crispy, light batter. Thicken sauces and soups. Make Japanese mochi.

Recipe idea — Crispy Gluten-Free Tempura Batter: Mix 150g cold rice flour with 1 egg yolk and 200ml ice-cold sparkling water — do not over-mix (lumps are fine). Dip vegetables, prawns, or fish into the batter and fry immediately in hot oil (180°C) for 2–3 minutes. Rice flour creates a uniquely light, crispy, translucent tempura batter that is superior to wheat flour — the result is noticeably lighter and crispier.

Ingredients: Organic Rice Flour.

FAQs

Is rice flour gluten-free?
Yes — rice contains no gluten proteins. Rice flour is one of the most widely used gluten-free flours for baking and cooking.

What is the difference between rice flour and brown rice flour?
White rice flour is milled from white (milled) rice — lighter, more neutral flavour, slightly lower in fibre. Brown rice flour retains the bran layer — higher in fibre, slightly nuttier flavour, heavier texture. For most gluten-free baking, white rice flour gives lighter results; brown rice flour adds more nutrition.

Can I use rice flour 1:1 to replace wheat flour?
Not directly — rice flour lacks gluten and absorbs liquid differently. For baking, combine with tapioca starch or arrowroot (25–30% of the blend) to improve binding and elasticity. For pancakes and crepes, rice flour works alone very well.