rice flour

The powder produced by milling raw grains, roots, beans, nuts, or seeds — most commonly wheat (*Triticum aestivum*). Its behavior in baking is governed by protein content: high-protein bread flour (12–14%) develops strong gluten networks for chewy yeasted breads, while low-protein cake flour (7–9%) yields tender, delicate crumb. Whole-grain flours include the bran and germ, adding fiber, fat, and perishability that demands cool storage to prevent rancidity.