Rice flours are a key ingredient in most gluten-free baking. White rice flour is a bland-flavoured flour, which will work well with just about any flavour, and its light texture makes it well suited for baking cakes and delicate baked goods.

Variations include brown rice flour, which is ground from unhulled rice kernels, and glutinous rice flour, which is made from sticky rice and is used as a thickener (don’t substitute it for white rice flour). Ground rice is also different and much more coarse.