Rice flour
Rice flour suppliers and sourcing guide
Rice flour is milled rice (Oryza sativa). White rice flour is made from polished rice, brown rice flour from rice with the bran left on, and glutinous (sweet) rice flour from waxy rice varieties. Rice is milled wet or dry, and wet-milled flour is finer and smoother. Brands use it in gluten-free baking, batters and coatings, rice crackers, noodles, baby foods and as a carrier in powders.
- Category
- Food staples and powders
- Also known as
- Oryza sativa · White rice flour · Brown rice flour · Ground rice
- Facts checked
- November 2026
Forms and grades of rice flour
Suppliers sell different products under the same name. Specify the one you need.
White rice flour
Flour from polished rice, mild in flavor and light in color.
Brown rice flour
Whole grain flour with the bran, darker and more prone to rancidity.
Glutinous (sweet) rice flour
Flour from waxy rice, sticky when cooked, used in mochi and sauces.
Wet-milled and heat-treated
Finer, smoother flours, and heat-treated grades for better batter or sauce behavior.
Organic
Certified organic white and brown rice flours.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Moisture
- Moisture by oven drying, usually under about 13 percent.
- Particle size
- Sieve or laser analysis, which affects texture in baking and batters.
- Inorganic arsenic
- Inorganic arsenic by HPLC-ICP-MS, a key test for rice products, especially for children's foods.
- Cadmium and lead
- Cadmium and lead by ICP-MS.
- Gluten
- Gluten by R5 ELISA for products sold as gluten-free.
- Microbiology
- Standard plate count, yeast and mold, Bacillus cereus and Salmonella.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry place away from odors and pests, and keep brown rice flour cooler because its bran oil goes rancid faster. Keep stock off the floor and rotate it. Shelf life is set by the supplier, often 12 months or more for white rice flour and less for brown.
Lots and expiry dates
Arsenic, cadmium and texture vary by growing region and variety, so record origin and the arsenic result for each lot. Keep the same milling type within a product, since wet- and dry-milled flours behave differently.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
USDA's Commercial Item Description A-A-20126H for cereal grain flours lists rice flour in brown and white classes.
Source: ams.usda.gov (opens in a new tab)USDA's Commercial Item Description A-A-20126H for cereal grain flours states that flours are not ready-to-eat foods and must be properly cooked.
Source: ams.usda.gov (opens in a new tab)21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Rice flour suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking rice flour suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell rice flour? Request a listingFrequently asked questions
What forms of rice flour can brands buy?
Common forms include white rice flour, brown rice flour, glutinous (sweet) rice flour, wet-milled and heat-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for rice flour include?
Expect moisture, particle size, inorganic arsenic, cadmium and lead, gluten and microbiology, each with its method, specification and result for that lot.
How should rice flour be stored?
Store sealed in a cool, dry place away from odors and pests, and keep brown rice flour cooler because its bran oil goes rancid faster. Keep stock off the floor and rotate it. Shelf life is set by the supplier, often 12 months or more for white rice flour and less for brown.
What is the regulatory status of rice flour?
USDA's Commercial Item Description A-A-20126H for cereal grain flours lists rice flour in brown and white classes. USDA's Commercial Item Description A-A-20126H for cereal grain flours states that flours are not ready-to-eat foods and must be properly cooked. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.
More food staples and powders
- Cocoa powderCocoa · Cacao powder
- Chocolate liquorCocoa liquor · Cocoa mass
- Cocoa nibsCacao nibs · Cracked cocoa
- Roasted coffeeCoffea arabica · Coffea canephora
- Instant coffeeSoluble coffee · Instant coffee powder
- MatchaMatcha green tea powder · Powdered green tea
- Black teaCamellia sinensis · Thea sinensis
- Nonfat dry milkNFDM · Skim milk powder
- Whole milk powderDry whole milk · WMP
- Sweet whey powderDry sweet whey · Dried whey
- Buttermilk powderDry buttermilk · Dried sweet cream buttermilk
- Dried whole eggDried eggs · Whole egg powder
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.