1 piece (medium) of Gluten-free rice flour muhallebi (120 g) has 116 calories. That works out to 97 calories per 100 g. It contains 22.2 g of carbs, 3.1 g of protein, 1.9 g of fat and 0.1 g of fiber. Its 0.4 µg of B12 covers 15% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Gluten-free rice flour muhallebi?

Gluten-free rice flour muhallebi is a Turkish milk pudding made with rice flour and usually sugar. The flour thickens the milk into a smooth, spoonable dessert, giving this version its gluten-free character.

It is served chilled, with a delicate sweetness and a soft, creamy texture. In Turkey, it is enjoyed at home and in dessert shops, often finished with a dusting of cinnamon; elsewhere, it makes an easy make-ahead dessert for the end of a meal. Its nutrition is mainly carbohydrate, with a little protein from the milk. For a less sweet version, reduce the sugar and let cinnamon add warmth without changing the pudding’s gentle flavour.

Gluten-free rice flour muhallebi Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

18.5g

· 7% DV

Protein

2.6g

· 5% DV

Fat

1.6g

· 2% DV

Fiber

0.1g

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 75% · Protein 11% · Fat 14%

Gluten-free rice flour muhallebi Vitamins & Minerals

Vitamins

B12

0.3µg · 13% DV

0.11mg · 8% DV

Biotin

2µg · 7% DV

0.3mg · 6% DV

Minerals

Calcium

95mg · 10% DV

Phosphorus

65mg · 9% DV

Iodine

8µg · 5% DV

Selenium

2µg · 4% DV

How Nutritious Is Gluten-free rice flour muhallebi?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

35/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Gluten-free rice flour muhallebi Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Gluten-free rice flour muhallebi

To burn the 97 calories in 100 g:

🚶

24min

Walking (5 km/h)

🏃

10min

Running (8 km/h)

🚴

13min

Cycling

🏊

11min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Gluten-free rice flour muhallebi Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Gluten-free rice flour muhallebi Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Gluten-free rice flour muhallebi Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Gluten-free rice flour muhallebi Fat Profile

SATURATED

MONOUNSATURATED

0.4g

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 4:1

Below the ideal 4:1 — a good omega balance.

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🍫

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Frequently Asked Questions About Gluten-free rice flour muhallebi

How do you make gluten-free rice flour muhallebi?

Gluten-free rice flour muhallebi is made by cooking rice flour, milk, and sugar until thick and smooth. First whisk the flour with some cold milk, then stir it into the remaining milk and cook, stirring constantly. Add vanilla near the end if desired.

What is gluten-free rice flour muhallebi?

Gluten-free rice flour muhallebi is a smooth Turkish milk pudding thickened with rice flour. It is typically served chilled, often with cinnamon or nuts on top, and is different from desserts made with whole grains of rice.

Is gluten-free rice flour muhallebi the same as rice pudding?

No. Gluten-free rice flour muhallebi is a smooth pudding thickened with rice flour, while rice pudding usually contains distinct grains of cooked rice. Their textures differ even though both are milk-based desserts.

Why does gluten-free rice flour muhallebi turn lumpy?

Gluten-free rice flour muhallebi can turn lumpy if the flour is added straight to hot milk or is not stirred in thoroughly. Whisk the flour with cold milk first, add it gradually, and keep stirring as the pudding cooks.

Can you make gluten-free rice flour muhallebi with brown rice flour?

Yes, brown rice flour can be used in gluten-free rice flour muhallebi. It may give the pudding a slightly grainier texture and a more pronounced, nutty taste than finely milled white rice flour.

Can gluten-free rice flour muhallebi be made without sugar?

Yes, you can make gluten-free rice flour muhallebi without added sugar. Leave it plain or serve it with fruit for sweetness; removing the sugar changes the dessert’s flavor, but the rice flour still thickens the milk.

What flavorings go well in gluten-free rice flour muhallebi?

Vanilla, cinnamon, and mastic are traditional flavorings for gluten-free rice flour muhallebi. Add vanilla or mastic toward the end of cooking, and use cinnamon as a topping so its aroma stays distinct.

Is gluten-free rice flour muhallebi served warm or cold?

Gluten-free rice flour muhallebi is most often served cold after chilling in the refrigerator. Cooling helps it set, and cinnamon, chopped nuts, or fresh fruit make simple toppings.

How long does gluten-free rice flour muhallebi last in the fridge?

Gluten-free rice flour muhallebi keeps for about 2–3 days in a covered container in the refrigerator. Use a clean spoon when serving and return leftovers to the fridge promptly because it is milk-based.

Can you freeze gluten-free rice flour muhallebi?

Yes, gluten-free rice flour muhallebi can be frozen, but its texture may become watery or separate after thawing. For a smooth result, it is better to refrigerate it and eat it within a few days.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026