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Rice Flour. Rice (q.v.) whose husk (q.v.) and bran (q.v.) have been removed in milling (q.v.) and which has been ground to a fine white powder made up chiefly of starch (q.v.). Its principal use in baking is as a dusting flour (q.v.) to reduce sticking of raw dough (q.v.) to solid surfaces. It does not readily absorb moisture (q.v.) nor adhere excessively to the dough and is hence superior to the usual dusting flour produced from wheat (q.v.).