Nutritional Information For White Rice Flour

White rice flour, also called rice powder, is made from raw, uncooked, finely milled white rice. Rice flour in general can serve as a substitute for wheat flour, which is beneficial for individuals with a wheat allergy and for those who are gluten intolerant. White rice flour is appropriate on a renal diet. In general, rice flour is milder, lighter and easier to digest than wheat flour. While not nearly as nutrient-rich as brown rice flour, white rice flour has a silky consistency and finer texture that makes it beneficial for certain culinary applications, such as pastry.

Types

The two main types of regular rice flour are brown and white rice flours. These flours differ in consistency, color and nutrient content. Both types are further categorized by grain size, variety and processing method. The texture of white rice flour is fine as opposed to brown rice flour, which has a coarse texture. There is also a third type, used far less in the United States, known as waxy or sweet rice flour. It is milled from a type of Asian short-grained rice called mochi rice. It can tolerate cold temperatures without separating and is often used as a thickener. Mochi is also used in confections and rice dishes found at Asian markets, according to Epicurious.

Nutrient Values

Because it is made from milled white rice, white rice flour is significantly lower in minerals and dietary fiber than brown rice flour. A 100-g serving provides 366 calories, 5.9 g of protein, 1.4 g of fat, 0 g of saturated fat, 80.13 g of carbohydrates, 2.4 g of dietary fiber and 0 mg of sodium. White rice flour is an excellent food source of energizing carbohydrates and does offer appreciable amounts of some vitamins and minerals, such as thiamin or vitamin B1, niacin or vitamin B3, selenium and manganese, according to Nutrition Value.

Vitamin and Mineral Content

A 100-g serving of white rice flour offers 0.14 mg of thiamin, or 9.3 percent of the recommended daily value, or DV; 2.6 mg of niacin, or 13 percent of the DV; 15.1 mcg of selenium, or 21.6 percent of the DV; and 1.2 mg of manganese, or 60 percent of the DV. The main functions of the B-vitamins, particularly B1, B2 and B3 or thiamin, riboflavin and niacin is aiding in energy metabolism or converting the food you consume into usable energy for your cells. Selenium is an antioxidant that promotes a healthy immune system and thyroid gland function, while manganese supports energy metabolism as well as cholesterol metabolism.

Applications

All Recipes suggests using white rice as the base in a gluten-free baking mix. To prepare this mix, blend 6 cups of white rice flour with 1 cup of tapioca flour and 2 cups of potato starch. Its light texture and bland flavor make it an ideal gluten-free cake flour substitute. White rice flour inhibits liquid separation, making it appropriate for use as a thickener for gravies, custards and sauces. According to Recipe Tips, white rice flour works for making Asian noodles, some baked goods and dumplings. However, because it contains no gluten, it is not suitable for baking yeast breads unless combined with wheat flour. Gluten formation is important for yeast dough to rise properly.

For Special Diets

White rice is excellent for use in special diets, such as gluten-free diets for those with celiac disease or a wheat allergy. White rice may also serve as a wheat flour substitute for individuals on a renal diet due to chronic renal disease or impaired kidney function; such a diet is prescribed by a physician. A renal diet must be controlled or low in sodium, potassium, phosphorus and, possibly, protein, according to the National Institutes of Health. White rice flour is sodium-free, and a 100-g serving provides 76 mg of potassium, or less than 3 percent of the DV; only 98 mg of phosphorus, or less than 10 percent of the DV and approximately 1/2 of the protein content of wheat flour.