Rice flour, a key ingredient in pinsa: everything you need to know

In the ever-widening landscape of flours, each variant brings with it characteristics that can make a difference nutritionally and functionally, i.e., in terms of Dough behavior, baking performance and structure of the final product. Not to mention the taste, of course. 

In this article we delve into the role of rice flour, a raw material distinguished by versatility, lightness and digestibility. Often considered an alternative to wheat, rice flour actually has a much broader potential, which favors its use even in professional settings with high technical demands. Its ability to influence dough yield and product texture has made it a key ingredient in many recipes, first among them the pinsa romana.

What is rice flour

Rice flour is an ancient and valuable ingredient, obtained by milling rice grains, widespread in cuisines around the world. Can be derived from either white rice or brown rice, is light, with a neutral and delicate flavor. 

Due to the natural absence of gluten, rice flour is ideal for both gluten-free diets and professional preparations where high levels of digestibility, elasticity and versatility are required. 

Where does rice flour come from? From Asian cuisines to Italian innovation

Rice flour is produced and used on a large scale especially in Asian countries, where it is the basis for many baked goods and traditional recipes such as noodles, dumplings and desserts, supported by an established production chain. 

In recent years, its use has also spread to Europe, and particularly to Italy, where rice flour has become a key ingredient in both home cooking and professional baking. This expansion is linked to the increase in food intolerances, celiac disease, to new health trends and from innovation in the bakery sector, an area in which Marco's Pinsa represents one of the most successful examples. 

What kinds of rice flour are there?

On the market, there are different types of rice flour, each with specific characteristics that determine its use in the kitchen and laboratory. There are three main varieties: 

1. White rice flour, has a fine texture, a neutral taste and is suitable both for thickening and for making cakes, pastries and light doughs;
   
2. Brown rice semolina. Made from unrefined rice grains, it retains the germ and bran resulting in a darker, rustic and aromatic texture. It is used to increase the nutritional value of dough or to impart a stronger, more authentic flavor to doughs.
   
3. Glutinous rice flour, typical of Asian cuisines. It has a stickier consistency and is mainly used in sweet preparations and fermented or cooked rice products.

Differences between rice flour and wheat flour: texture, taste and use in doughs

Rice flour is not a substitute for wheat flour, but it is a technical ingredient with specific characteristics that determine the behavior of the dough, its hold during baking, and the texture of the finished product.

Presence of gluten

The first difference between the two flours concerns gluten. 

Wheat flour naturally contains it, giving elasticity and structure to doughs. La rice flour is devoid of it, and is therefore suitable for those on a gluten-free diet or suffering from celiac disease. 

Nutritional values

 From a nutritional point of view, rice flour Has a slightly higher glycemic index and a lower protein content than wheat. Both sono rich in carbohydrates, but with different profiles resulting in different behaviors in the doughs. 

Behavior in doughs

Wheat flour absorbs less liquid and develops a gluten mesh capable of creating soft, bulky products. Rice flour absorbs more liquid, does not form an elastic structure and generates crumblier doughs, which often require the use of binders. 

Taste and applications

Taste is another relevant distinction: wheat flour has a robust taste, while rice flour has sweet and delicate notes. For this reason, the two flours are complementary rather than interchangeable, each with specific areas of use in cooking and the food industry.

The nutritional characteristics of rice flour

Given the differences between wheat flour and rice flour, let us now delve into the nutritional characteristics of the latter.

As mentioned, rice flour is a rich ingredient Of complex carbohydrates, with moderate protein intake and low fat content. Its composition may vary depending on the type of rice used-white or brown-but in general, rice flour is an energetic and easily digestible ingredient.

Average nutritional values (per 100 g of white rice flour)

• Energy: 360-370 kcal
• Carbohydrate: up to 90 %
• Protein: 8-10 %
• Fats: ≈ 1 %
• Fibre: low (major in the full version)

The whole-wheat version is richer in fiber, B vitamins, magnesium, phosphorus and natural antioxidants.

An ingredient also suitable in controlled diets

Rice flour is also well suited in controlled feeding contexts, due to its specific characteristics. First of all, it has a very low allergenic profile, but it provides carbohydrates and calories in significant amounts, so it should be integrated with balance in meal planning. 

The whole-wheat version offers additional benefits: the higher fiber content helps intestinal regularity and promotes a greater sense of satiety, as well as providing a better supply of vitamins, minerals and micronutrients than the refined variant.

How and where to use rice flour

Rice flour has applications in many areas of the food industry and professional catering. 

Its use varies according to grain size, the type of starting rice (white or brown), and especially the characteristics required by the recipe: lightness, crispness, thickening capacity, or tolerability. 

Here are the main areas of use.

1. Pastries and sweet baked goods. Gluten-free, it is perfect for doughs that do not require an elastic structure, But rather a dry and crisp seal. Its neutral flavor also allows it to enhance the flavors of the other ingredients.
   
2. Professional baking and catering. In the production of breads and flatbreads-or in advanced recipes such as pinsa-rice flour is often used in a mixture with other flours. Although it does not develop the glutinic mesh, it is able to lighten the dough, promoting the evaporation of moisture and thus the crispness of the crust.
   
3. Gluten-free preparations. Rice flour is an essential base for gluten-free breads, pizzas, and cakes. Because of its versatility, it is combined with starches or natural binders to make balanced and digestible doughs.
   
4. Industrial applications. Rice flour can be used as a natural thickener, stabilizer or anti-caking agent because of its ability to absorb liquids without altering flavors. It finds a place in the production of sauces, creams, soups, purees and freeze-dried products. 

Rice flour, its role in pinsa romana

As we know well, the pinsa romana Is based on a balanced blend of three flours: wheat, soybean and rice. It is this mix, fine-tuned by Corrado Di Marco starting in 2001, that gave rise to a Unique product for crunchiness, lightness and digestibility, capable of standing out in the contemporary pizza and focaccia scene. Within this mixture, rice flour plays a very important technical role. Here's why:

1. Crunchiness of the base. Rice flour promotes the formation of a thin, crisp crust due to its ability to absorb moisture during baking. It helps make the dough drier on the surface and softer on the inside, With its unmistakable honeycombing.

2. Lightness of the dough. Rice flour, in combination with high hydration and long maturation, helps to achieve a less compact dough structure, facilitating subsequent metabolism by the body. The result is a less compact and airy product, ideal for evening consumption. Just watch out for toppings.

3. Neutrality and cleanliness of taste. The delicate flavor of rice flour does not overpower the other ingredients, but rather enhances the topping and fillings. 

The success of Pinsa Romana comes from the perfect balance of the dough, a studied synergy between flours and processing times. 

In this harmony, rice flour plays a crucial role: it contributes to creating an innovative, light and contemporary product that meets the tastes and nutritional needs of today's consumers. 

Di Marco flour mix: professional solutions for every catering need

Rice flour is an example of how a simple ingredient can turn into a key technical ally in modern baking.

From the lightness of the dough to the crispness of the base, it represents a key element of the continuous quest toward quality that has always guided Di Marco.

With in-depth knowledge of flours and dough processes, we have developed not only professional blends designed to meet the needs of each catering reality, but also pre-cooked and instantly frozen bases, ideal for street food and for all businesses that wish to offer Pinsa Romana without investing in new equipment or specific skills.

If you want to bring the same lightness and quality Di Marco to your business. Contact us: we will help you find the best solution for your professional needs.