Rice flour

Rice flour is a dry milled product, and dryness is what keeps it low - amine-producing bacteria need moisture. It is what the flour becomes that matters: a long-fermented dough is a different question from the flour it started as.

Rice is among the lowest foods in salicylate and the flour inherits that. A dependable base when several intolerances have to be satisfied at once.

Rice flour is starch, and starch is glucose chains - no sucrose. It matters on this axis for a different reason: sucrase-isomaltase also splits isomaltose from starch, so a large starch load can trouble the same enzyme.

Rice flour is the milled form of the one grain that measured 0 g of fructan per portion as eaten in a survey of 55 grain products. What was measured is the grain and not the flour, and milling removes the bran rather than anything this axis counts.

Rice carries essentially no fructan - it is the one major cereal that does not. That single fact is why rice flour is the base of almost every low-FODMAP baking mix.

Rice flour is starch, and starch is glucose chains - there is no fructose in it. The level reflects sweetened rice products rather than the flour itself.

Rice flour is milled from white rice, which has already had its bran removed - and the bran is where a grain keeps its nickel. Refining is what makes this low.

Rice flour is milled from white rice, and milling removes the bran where a grain keeps its oxalate. That is why it turns up in low-oxalate meal plans: the part that carries the oxalate has been milled away.