Rice flour might be trending in today’s gluten-free kitchens, but its story goes back thousands of years — across continents, cultures, and cookfires.
From Ancient Asia…
Rice has long been a sacred grain in many Asian cultures, and rice flour was one of the earliest ground flours used in everyday cooking. In China, Japan, and Southeast Asia, finely milled rice flour played a starring role in delicate dumpling wrappers, soft rice cakes like mochi, and crispy batters for fried vegetables and fish.
Its natural gluten-free makeup wasn’t the reason it was used — it was chosen for its neutral flavor, silky texture, and ability to bind without overwhelming a dish.
…To the Modern Pantry
Fast forward to today: rice flour has become a hero ingredient for anyone baking gluten-free. It forms the base of countless flour blends — including our own — because of its mild taste and reliable structure.
At Petley Grain, white rice flour brings softness and lift, while brown rice flour adds depth and flavor. Together, they’re the star ingredients in our Gluten-Free All-Purpose Flour — a carefully balanced blend that makes gluten-free baking easy, consistent, and delicious.
Why It Works
Rice flour is:
- Naturally gluten-free
- Easy to digest
- Mild in flavor (great for sweet or savory)
- Versatile in baking and frying
But on its own, rice flour can be crumbly. That’s why our blend pairs it with starches and natural binders — giving you structure, softness, and the freedom to bake boldly.
Bake It to Believe It
Petley Grain’s Gluten-Free All-Purpose Flour is built on the time-tested power of white and brown rice flour — no gums, no fillers, just clean ingredients and full performance.
Grab a bag today and rediscover the joy of baking gluten-free.
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