Rice Flour at a glance
Rice flour is finely milled rice, a naturally gluten-free flour with a neutral taste and a light, crisp result. In a practical 1 kg pack (10 kg carton), it is a versatile kitchen staple - for ultra-crisp frying batters, gluten-free baking, delicate shortbreads and as a thickener for sauces and creams.
What rice flour is
Rice flour is simply rice ground to a fine powder. Naturally free from gluten, it has a clean, neutral flavour and a fine texture that fries especially crisp and bakes light. It is a cornerstone of gluten-free cooking and a classic ingredient across Italian and Asian kitchens alike.
Culinary uses
Crisp frying batters (tempura, fried fish and vegetables), gluten-free cakes, biscuits and shortbread, fresh pasta and gnocchi blends, and as a thickener for sauces, creams and soups. It also dusts work surfaces without adding gluten.
Technical specifications
Made from 100% rice. Naturally gluten-free. 1 kg packs, 10 kg per carton. Store in a cool, dry place; reseal after opening. Average values per 100 g: about 360 kcal, 1 g fat, 6 g protein, 80 g carbohydrate.
Tips
For the crispest fry, use rice flour alone or mixed with sparkling water for a light tempura batter. In gluten-free baking, blend with other gluten-free flours and a binder for the best structure.
Pairings
Works in both sweet and savoury: vanilla and citrus for biscuits; seafood, vegetables and herbs for frying.
Storage and delivery
Store in a cool, dry place, sealed. LAPA delivers across Switzerland - to restaurants, bakeries and pastry labs in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Restaurants and kitchens that want crisp frying and a reliable gluten-free flour, plus home cooks baking gluten-free or frying light.
