What makes rice gluten-free

Rice - Valuable, gluten-free grain

Rice is the staple food for almost half of the world's population, and grain is a versatile raw material for a gluten-free diet - and rightly so, because the small grains are tough. Discover how much valuable there is in the small grains.

"Have you already eaten rice today?" With these words people in China, Thailand and Bangladesh greet each other. The naturally gluten-free grain is a staple food throughout Asia. Around 150 kilograms are consumed there per person per year.

Big little grain, gluten-free of course

Today there are around 8000 types of rice, the ingredients of which vary. What all varieties have in common, however, is that they largely consist of carbohydrates and are therefore an important source of energy. 100 grams contain an average of 77.8 grams of carbohydrates. In addition to fiber, rice is also rich in minerals such as magnesium, iron, zinc and potassium and provides vitamin E, various vitamins from the B group and essential amino acids. Most of the nutrients are provided by unpolished natural rice varieties such as whole grain, black, and red rice. Wild rice, actually not rice, but water grass, has many nutritional qualities and has a particularly strong taste.

Versatile in use

For a gluten-free diet, rice is a digestible ingredient and a versatile raw material. In the form of flour, starch, meal and semolina, the grain enriches gluten-free foods and is used here in bread, pasta and cakes. Puffed rice and rice crisps make gluten-free muesli and biscuits nice and crispy. The outer layers of the whole grain rice kernel, the bran, which is removed when the rice kernels are polished, are particularly healthy. It contains fiber and trace elements and can be easily incorporated into baked goods. In all its forms, rice hardly puts any strain on the organism. Good reasons to ask us more often: "Have you already eaten rice today?"

Rice flour
Fine and snow-white: Rice flour is ideal as a binding agent in sauces and for pudding or as a batter (tempura).

Sticky rice
Also known as gluten rice, although it does not contain gluten. Due to the high amylopectin content in the starch of the grain, the grains stick together completely when steamed.

Red rice
The result of a cross between wild and cultivated rice, it owes its color to clayey soils. Red rice is not polished and is therefore a brown rice.

Black rice
Originally from China and was once reserved for the emperor. This rather rare variety is also one of the natural rice varieties. It is particularly nutritious because it contains many trace elements and minerals, especially iron, and is rich in protein.

Risotto rice
The most famous varieties are Arborio, Carnaroli, Maratelli and Vialone. A perfectly creamy risotto with firm grains is particularly successful with Carnaroli, as the rice does not stick together when cooked.


Rice syrup
Has the consistency of honey, has a mild taste and is one of the oldest sweeteners. Rice syrup can be used to sweeten and refine food and drinks.