TRS Rice Flour 500 gm

TRS Rice Flour 500?g — what it is, what it contains, and what it’s good for ??

? What it is

This is finely milled rice flour from the brand TRS, sold in a 500?g pack.

The flour is made from 100% rice — no wheat, no gluten — which means it’s a naturally gluten?free alternative to wheat flours.

It’s a white rice flour (ground/de?husked rice) that’s been milled into a fine powder.

?? What you can use it for — Common Uses & Cooking Ideas

TRS Rice Flour is quite versatile and works in many dishes and recipes, especially when you want a gluten?free base or simply need rice?based flour:

For Indian cooking — can be used in preparations like rice?based batters, some traditional snacks, or dishes where rice flour is preferred.

In baking and desserts — good for making gluten?free cakes, breads, cookies or baked goods (often blended with other flours).

For thickening sauces, soups, gravies — works like a thickening agent in dishes where you’d use cornstarch or wheat flour.

In sweet dishes or puddings — suitable for rice puddings (kheer? or dessert?type dishes), and traditional sweets requiring rice flour.

????? Nutritional & Dietary Aspects

Here’s a rough breakdown of nutritional values (approximate per 100?g) for TRS Rice Flour:

Energy: ~359–366?kcal

Carbohydrates: ~79–80?g

Protein: ~6–8?g

Fat: ~0.6–1.4?g

Fiber: Usually low — around 0.5–2?g depending on batch/processing.

Because it's gluten?free, rice?based, and easily digestible, it’s often preferred by:

People with gluten intolerance or those avoiding wheat.

People seeking a lighter flour option — easier for digestion than some heavy wheat flours.

? Pros & What It’s Good For — And What to Know

Pros:

Gluten?free, good alternative if you avoid wheat.

Versatile — works in sweets, baking, thickening, and many cuisines.

Good for gluten?free baking, rice?based dishes, puddings, soups etc.

Relatively light on digestion compared to heavy wheat flours.

Things to Keep in Mind:

Because fiber content is low (compared to whole?wheat flours), it won’t supply as much fiber; for balanced diet pair with other fiber?rich foods.

Texture and behavior in recipes can differ from wheat flour — for example, binding and elasticity may be lower (so may not be perfect replacement 1:1 in all recipes).

Best stored in a cool, dry place — moisture can cause flour to spoil or clump.