Are you following a low FODMAP diet and wondering if rice flour is a safe option for you?
Look no further! Rice flour is a popular choice for those on a gluten-free diet, but it’s also low FODMAP.
In fact, both normal and roasted rice flour are considered low FODMAP at 2/3 cup servings.
But what exactly does that mean?
In this article, we’ll dive into the world of FODMAPs, explore the different types of flours, and provide tips for baking with rice flour.
So, let’s get started!
Is Rice Flour Low Fodmap?
As mentioned earlier, rice flour is indeed low FODMAP. This means that it contains limited amounts of FODMAPs, which are short-chain carbohydrates that can cause digestive discomfort in some people.
The Monash University in Australia, which provides recommendations for FODMAP content in foods, has tested the FODMAP content of various flours. Rice flour, along with other flours such as corn, millet, quinoa, buckwheat, sorghum, and teff, are considered low FODMAP.
It’s important to note that the recommended serving size for testing FODMAP content of flours is 100g, which is rarely the amount consumed. Therefore, it’s possible that smaller quantities of rice flour may also be low in FODMAPs.
Understanding The Low FODMAP Diet
The low FODMAP diet is a dietary approach that aims to reduce the intake of certain carbohydrates that are poorly absorbed in the small intestine. These carbohydrates are known as FODMAPs, which stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.
FODMAPs can cause digestive discomfort in some people, especially those with irritable bowel syndrome (IBS). Symptoms of IBS include bloating, gas, abdominal pain, and changes in bowel movements. The low FODMAP diet has been shown to be effective in reducing these symptoms in people with IBS.
The diet involves three phases: elimination, reintroduction, and maintenance. During the elimination phase, high FODMAP foods are avoided for a period of 2-6 weeks. This phase helps to identify which FODMAPs trigger symptoms in an individual. After this phase, FODMAPs are gradually reintroduced in small amounts during the reintroduction phase. This helps to determine which FODMAPs can be tolerated and in what amounts. Finally, during the maintenance phase, a personalized low FODMAP diet is developed based on the results of the reintroduction phase.
It’s important to note that the low FODMAP diet is not a gluten-free diet, although there is some overlap between the two. Wheat contains gluten as well as high FODMAP fructans, so many gluten-free products are also low FODMAP. However, not all gluten-free products are low FODMAP and vice versa.
In terms of flours, it’s important to choose those that are low in FODMAPs. The Monash University has tested the FODMAP content of various flours and found that flours made from rice, corn, millet, quinoa, buckwheat, sorghum, and teff are low in FODMAPs. On the other hand, flours made from wheat, barley, rye, spelt, kamut, amaranth, chestnut, lupin, and coconut are high in FODMAPs.
What Are FODMAPs And Why Do They Matter?
FODMAPs are a group of carbohydrates that are found in varying amounts in many different types of foods. The term stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. These carbs consist of simple sugar molecules joined together and are often found in plant-based foods such as fruits, vegetables, grains, and legumes.
FODMAPs are notorious for triggering digestive symptoms such as bloating, gas, stomach pain, and altered bowel habits varying from constipation to diarrhea or a combination of both. In fact, about 60% of people with IBS have reported that these carbs may either cause or worsen their symptoms.
The reason FODMAPs can cause digestive discomfort is that they resist digestion in the small intestine, which allows them to fuel gut bacteria further downstream. Your health-giving gut bacteria thrive on these fermentable foods, and healthy fermentation is the by-product of microbes gobbling up these carbs. However, for some people, this fermentation process can cause digestive symptoms.
The primary dietary sources of FODMAPs are fructose-containing foods such as fruits like apples and pears, sweeteners like honey and high fructose corn syrup, and polyols like mannitol and sorbitol found in apples, pears, cauliflower, stone fruits, mushrooms, snow peas, as well as xylitol and isomalt in low-calorie sweeteners like those found in sugar-free gum and mints.
It’s important to note that not all carbohydrates are considered FODMAPs. For example, rice flour is considered low FODMAP because it contains limited amounts of FODMAPs. This makes it a suitable option for people who are following a low FODMAP diet to manage their digestive symptoms.
Rice Flour: A Safe Option For A Low FODMAP Diet
For those following a low FODMAP diet, rice flour is a safe option to use in cooking and baking. It’s made from finely ground raw rice, and both normal rice flour and roasted rice flour are low FODMAP at 2/3 cup (100g or 3.53oz) servings.
One of the challenges of a low FODMAP diet is finding suitable substitutes for gluten-containing products, as wheat contains high FODMAP fructans. However, rice flour is gluten-free and low FODMAP, making it a great option for those with gluten intolerance or sensitivity.
Rice flour can be used alone or in combination with other low FODMAP flours such as corn flour, millet flour, quinoa flour, or buckwheat flour. It’s also commonly used in gluten-free flour mixes, such as the Authentic Foods GF Classical Blend® which contains brown rice flour, potato starch, and tapioca flour.
In addition to being low FODMAP, rice is also a low FODMAP food. Both white rice and brown rice are safe to eat on a low FODMAP diet, as long as they are not prepared with high FODMAP ingredients such as onion, garlic, or beans. Coconut rice is also low FODMAP if prepared with coconut oil or coconut milk.
It’s important to note that reheated rice may develop some “resistant starch,” which is not a FODMAP and may even have some benefits for those with IBS. So don’t be afraid to cook extra rice and save it for later use.
Types Of Rice Flour And Their FODMAP Content
There are two types of rice flour: white and brown. Both types of rice flour are low FODMAP, meaning that they contain limited amounts of FODMAPs.
Brown rice flour contains approximately 9 times more dietary fiber and micronutrients than white rice flour. This is because the bran remains in the product, providing additional fiber and micronutrients. Brown rice flour is a healthier option compared to white rice flour, but it may have a slightly different taste and texture.
Rice flour can be used as an alternative to wheat flour in various ways. It can be used to thicken stews, make cakes, or even noodles. Rice flour is also commonly used in gluten-free flour mixes, often in combination with corn flour and/or corn starch.
Baking With Rice Flour: Tips And Tricks
Baking with rice flour can be a great option for those who are gluten-free or following a low FODMAP diet. Here are some tips and tricks to help you get the best results:
1. Mix with other flours: While rice flour can be used on its own, it’s often best to mix it with other gluten-free flours to create a better texture and flavor in baked goods. Some good options include sorghum, millet, and quinoa flour.
2. Add xanthan gum: Xanthan gum is a common ingredient in gluten-free baking that helps to bind the ingredients together and create a better texture. It’s especially helpful when using rice flour, which can be more crumbly than wheat flour.
3. Use in moderation: While rice flour is low FODMAP, it’s still important to use it in moderation as it can be high in carbohydrates and calories. It’s also important to balance your diet with other low FODMAP foods to ensure you’re getting all the nutrients you need.
4. Experiment with recipes: Baking with rice flour may require some trial and error as it has different properties than wheat flour. Don’t be afraid to experiment with recipes and adjust the ratios of ingredients until you find what works best for you.
Other Low FODMAP Flour Alternatives To Consider
Aside from rice flour, there are other low FODMAP flour alternatives that you can consider for your cooking and baking needs. These flours are also tested and recommended by Monash University in Australia.
Corn flour, also known as cornmeal, is made from ground corn and is commonly used in gluten-free flour blends. It has a slightly sweet taste and a fine texture. Buckwheat flour, which is not related to wheat despite its name, has a nutty flavor and is great for making pancakes and waffles. Sorghum flour has a mild taste and can be used as a substitute for wheat flour in baked goods.
Quinoa flour, made from ground quinoa seeds, has a slightly bitter taste and is high in protein and fiber. Teff flour, made from the ancient grain teff, has a nutty flavor and can be used in bread or pancake recipes.
Potato starch and tapioca starch are also low FODMAP alternatives that can be used as thickeners or in gluten-free baking.
It’s worth noting that while these flours are low FODMAP, they may have different textures and flavors compared to traditional wheat flour. It may take some experimentation to find the right combination of low FODMAP flours for your specific recipe needs.