Is Rice Flour A Good Alternative For Bakery Products ?

I was thinking for those countries who are dependent upon large wheat imports for their bakery requirement . few unseen scenario  could occur  which can lead to major problem  for importing countries

If  the exporting country had bad crop ?

If exporting countries increases the price ?

If the consignments are delayed ?

If the relationship deteriorates ?

Thinking  in line to tackle these situations which  might happen . Its right time for these countries to develop alternative flours  for their baked goods . Government should encourage and give financial support to the millers and bakery owners to market  such products .Once these products gets popularity  and gets into peoples eating habits bakery manufacturers could start mass production in scale of wheat flour based products .

Countries who are  large importers of  wheat or  wheat flour  are

Japan,Italy,Algeria,Brazil,Indonesia,Spain,Egypt,Mexico,South Korea,Philippines , Srilanka ,Thailand Vietnam .

Rice flour has been used by bakers across the globe in  gluten free  bakery products .rice flour does not have the gluten which has important role in the texture of the products . Additives can be added to develop these properties in  rice flour .In case wheat flour can be blended with rice flour to reduce  the quantity of the wheat flour in producing same quantity of baked product .Milling would need some improved techniques to get the type of flour which can be used in similar ways  as in case of wheat flour

Rice flour is being used  in bread , swiss rolls , pastas  and donuts with other western type cakes and pastries .

As far as nutrition value is concerned rice flour is much better than  wheat  flour  the water content is higher in rice flour than wheat flour .Leavening takes less time for rice flour .protein content  are higher in rice flour to wheat flour  for the same amount of  weight . Rice flour breads  are more resilient to  temperature variations and remain soft and retains its shape .