Rice flour is used in baby food because it is more digestible than traditional corn and wheat flour. Unlike wholemeal flour, it is a refined flour and therefore retains only part of the plant's nutritional properties.

It is obtained from many cultivars ( Cybonnett, Francis (long), Jupiter (medium) etc.) 

Rice flour is one of the most suitable flours for cooking gluten-free products as it has hypoallergenic properties and low sodium content (1).

It has applications in medicine (2).

This study analyzed the effects of endogenous proteins and lipids on the digestibility of starch in rice flour, with particular emphasis on the creation of the physical-chemical mechanisms involved (3).

Contains phenolic compounds, anthocyanins.

Rice flour studies

References__________________________________________________________

(1) Beretta S, Fabiano V, Petruzzi M, Budelli A, Zuccotti GV. Fermented rice flour in pediatric atopic dermatitis.  Dermatitis. 2015 Mar-Apr;26(2):104-6. doi: 10.1097/DER.0000000000000103.

(2) Bee Ling Tan, Mohd Esa Norhaizan Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo  Biomed Res Int. 2017; 2017: 9017902. Published online 2017 Jan 22. doi: 10.1155/2017/9017902

(3) Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour.  Food Res Int. 2018 Apr;106:404-409. doi: 10.1016/j.foodres.2018.01.008. Epub 2018 Jan 8