Rice Flour
| Feature | Description |
|---|---|
| Product Name | Rice Flour |
| Description | A fine, gluten-free flour made from ground rice grains. Commonly used in Asian cuisines and gluten-free baking for its light texture and neutral flavor. |
| Source | Produced from carefully selected raw white rice or parboiled rice, grown in major rice-producing regions like Punjab, Andhra Pradesh, and West Bengal. |
| Type | Finely milled white rice flour (available in coarse, fine, or superfine textures) |
| Color & Texture | White to off-white, smooth and powdery |
| Usage | Used in South Indian dishes like dosa, idiyappam, and modak. Also ideal for baking, thickening soups, gravies, and making rice noodles and snacks. |
| Flavor Profile | Mild, neutral flavor with no strong aftertaste |
| Packaging | Available in 500g, 1kg, 5kg, and bulk packs with moisture-resistant, food-safe packaging |
| Shelf Life | Best within 6–12 months if stored in a cool, dry place |
| Health Benefits | Naturally gluten-free; easy to digest; a good source of energy and B vitamins. Suitable for gluten-intolerant diets. |
| Certifications | FSSAI Certified, Organic (on request), Non-GMO, Gluten-Free, No Artificial Additives |
| Allergen Information | Free from gluten, soy, nuts, dairy, and other common allergens |
| Country of Origin | India |
| Storage Instructions | Store in a cool, dry, airtight container. Keep away from moisture, heat, and direct sunlight. Refrigeration recommended in humid climates. |
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