Previously been diagnosed with celiac disease, your doctor probably advised you on the many foods and food ingredients one should avoid. Definite no-no products are those made with wheat, rye and barley, the popular gluten-bearing grains found in many breads, cereals, pastas, crackers and other baked goods. Gluten also lurks in other less obvious places such simply because luncheon meats, salad dressings, yogurt, malt vinegar, soy sauce, many flavorings, and gravy and sauces thickened with flour. People with celiac disease experience a severe immune reaction to be able to gluten — the protein in wheat, rye and barley that can inflame the lining of small intestine and interfere with the body’s ability to absorb vitamin supplements and minerals. When you can’t get the nutrients your body needs, health complications arise. – Rice Flour
Rice products — dietician-approved for celiac sufferers
Rice-based flour is one food ingredient you can eat without having fear, since it contains no gluten. Compared to other gluten-free grain products, enriched rice flour is also a relatively nutrient-rich ingredient contain in your gluten-free diet. But which flour is better for you – one comprised of brown rice or white rice? Is there a significant difference in nutritional value?
Brown rice flour explained
Made from finely ground whole-grain rice, this slightly tan-coloured flour has a nutty flavor and is normally higher in fiber and nutrients than white rice flour. This is good to know, since people with celiac disease often need to supplement their own nutrient intake, especially with folate, iron and dietary fiber.
What is folate?
Folate (an important water-soluble B vitamin) is especially crucial for fetus development, which is why pregnant women especially should have this chemical during and after pregnancy. Adults should have at least 400 micrograms of folate daily and for girls, at least 600 micrograms during pregnancy. One cup of brown rice flour contains 25 grams of folate versus 5 grams of folate per cup of white rice flour.
White rice flour
As the name implies, white rice flour is made from ground white rice, and contains no bran or polish (the part in the layer under the rice bran) thus is lower compared to in fiber and nutrients than brown rice flour. White rice flour contains less folate than brown rice flour. (By way of note, glutinous rice flour is also known as sweet, sticky, or sushi rice flour. It’s made from sticky short-grain rice that is higher for starch than brown or white rice. Like its brown and white cousins, glutinous rice flour doesn’t contain gluten either.)
