Traditional rice flour is a type of flour made from rice grains. It is a staple ingredient in many cuisines around the world, especially in Asian and Southeast Asian countries. The production process involves milling rice grains into a fine powder, resulting in a smooth and powdery texture. Traditional rice flour is versatile and used in a wide range of culinary applications. It serves as a common ingredient in various dishes and recipes, including bread, noodles, dumplings, desserts, and snacks. It is known for its ability to provide structure, texture, and binding properties to different food preparations. It is naturally free from gluten proteins found in wheat, barley, and rye, making it a popular alternative for those who need to avoid gluten. The flavor of traditional rice flour is mild and neutral, allowing it to blend well with other ingredients and flavors in recipes. It has a subtle sweetness, which can enhance the taste of both sweet and savory dishes. Traditional rice flour is also valued for its nutritional content. It is a good source of carbohydrates, providing energy for the body. Additionally, it contains small amounts of protein, dietary fiber, and essential minerals like iron and magnesium. Overall, traditional rice flour plays a significant role in many traditional and cultural cuisines, offering a gluten-free option for various culinary needs and providing a smooth texture and delicate flavor to a wide array of dishes.