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Gluten-free, mildly sweet, easy to digest, used in baby foods and desserts
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Rice flour with vanilla (20 g) has 74 calories. That works out to 370 calories per 100 g. It contains 16.4 g of carbs, 1.2 g of protein, 0.1 g of fat and 0.3 g of fiber. Its 0.2 mg of Manganese covers 10% of the Daily Value. Its glycemic index is 85 (high), so it raises blood sugar quickly.
Selected: 2 tablespoon (medium) · 20 g
74
KCAL / 20G
Carbs
16.4g
· 6% DV
Protein
1.2g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 92% · Protein 7% · Fat 1%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 74 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.2 mg | 0% |
| Total carbohydrate | 16.4 g | 6% |
| Fiber | 0.3 g | 1% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 20 g | 74 kcal |
| 1 tablespoon (small) | 10 g | 37 kcal |
| 1 serving (small) | 25 g | 93 kcal |
| 3 tablespoon (large) | 30 g | 111 kcal |
| 1 serving (medium) | 40 g | 148 kcal |
| 1 serving (large) | 60 g | 222 kcal |
| 100 g | 100 g | 370 kcal |
| 1 cup (medium) | 120 g | 444 kcal |
| 1 pack (medium) | 250 g | 925 kcal |
Calculated from 370 calories per 100 g.
Rice flour with vanilla works well in custards, puddings, pancakes, and cakes. Whisk it first with a little cold liquid to prevent lumps, then add it to the recipe. Its vanilla flavor suits sweet dishes better than savory ones.
Rice flour with vanilla can replace all-purpose flour in some recipes, but it does not provide the same elasticity because it lacks wheat gluten. Baked goods may turn out more crumbly, so recipes developed for rice flour usually give more reliable results.
Whisk rice flour with vanilla into cold milk until smooth, then heat it while stirring until the mixture thickens. Taste it before adding extra vanilla or sweetener, since the flour is already flavored and some products may contain added sugar.
Rice flour with vanilla can be cooked into a smooth cereal, but check the ingredient list for added sugar or other flavorings before offering it to a baby. Introduce it in an age-appropriate way, and ask your pediatrician if you have feeding concerns.
It is better to cook rice flour with vanilla rather than eat it raw. Raw flour can taste chalky, and cooking gives it the smooth, thick texture needed for porridge, custard, and other common uses.
Keep rice flour with vanilla tightly sealed in a cool, dry cupboard. Moisture can make it clump or spoil, so use a clean, dry utensil and discard it if you notice an unusual smell, discoloration, or pests.
You can freeze rice flour with vanilla, but it generally does not need freezing when kept dry and airtight. If you do freeze it, seal it against moisture and let the closed container reach room temperature before opening.
Yes, rice flour with vanilla can be used for pancakes. Since it makes a less elastic batter than wheat flour, include a binder such as egg if your recipe allows, and let each pancake cook through before turning it.
No, rice flour with vanilla is not necessarily the same as vanilla rice cereal. Cereal may be precooked or formulated for quick preparation, while flour usually needs cooking; compare the ingredient list and directions on the package.
Rice flour with vanilla is useful in shortbread-style cookies, cakes, and sweet quick breads, especially when the recipe is designed for gluten-free flour. Its mild vanilla flavor may complement fruit, but it can make baked goods more delicate and crumbly.
Vitamins
B3
0.32mg · 2% DV
B5
0.1mg · 2% DV
B6
0.02mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Manganese
0.22mg · 10% DV
Phosphorus
20mg · 3% DV
Copper
0.02mg · 2% DV
Zinc
0.24mg · 2% DV
Potassium ⭐
15mg · 0% DV
Sodium
0.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 74 calories in 2 tablespoon (medium) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Rice flour with vanilla is finely milled rice flour flavoured with vanilla. It is commonly used to thicken puddings, custards and smooth porridges, including baby-food recipes; in many kitchens it is a convenient base for a quick dessert rather than a dish on its own.
Its flavour is mild and fragrant, and cooking gives it a soft, smooth texture. Stir it into milk over gentle heat for a simple pudding, or use it in cakes and biscuits. It is mainly a source of carbohydrate, with 82 g per 100 g, and contains little fat. For a lighter dessert, keep added sugar modest and serve it with fresh fruit.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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.
NOVA 2
Minimally 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.
No known major allergens
Vegan
✓ 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
SATURATED
0.04g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.04g
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Nutrition data compiled from USDA FoodData Central and scientific sources.