Flourrice

Flourrice is a culinary term used to describe a flour blend derived primarily from rice. In some markets and cookbooks, flourrice refers to a prepared flour mix that combines milled rice with small amounts of other flours or starches to yield a gluten-free or low-gluten baking base. The term is not universally standardized and may denote different formulations depending on producer and region.

Production typically starts with milling white or brown rice into rice flour. The flour is then blended with starches such as tapioca, potato, or corn starch, and sometimes with small amounts of legume flours to adjust texture and protein. Binding agents like xanthan gum or guar gum are often added to improve elasticity and crumb structure. Some formulations retain a portion of bran to increase fiber.

Uses include baked goods such as bread, cakes, cookies, and pancakes; it is also used to make noodles, dumplings, batters for frying, and as a thickener in sauces. Because it lacks gluten, flourrice-based products commonly rely on gums or additional starches to achieve a desirable texture.

Nutrition varies with formulation. A typical flourrice blend is primarily carbohydrate with little naturally occurring fat or protein; dietary fiber depends on whether bran is retained or added. If fortified, nutrients such as iron and certain B vitamins may be included. It is suitable for gluten-free diets, but cross-contamination with wheat during processing is a consideration for sensitive individuals.

Market presence is uneven; flourrice is most often found as a generic gluten-free flour blend or as a brand-specific product rather than as a standardized ingredient. It is closely related to rice flour and to gluten-free flour blends used in baking and cooking.