Rice flour is already widely utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a popular choice in infant weaning products. However, due to its lack of gluten, rice flour is often paired with other ingredients like modified starches and hydrocolloids to enhance texture. With consumers increasingly seeking simple ingredient lists, creating rice flours that inherently possess textural qualities—allowing them to be labeled simply as “rice flour”—is likely to be very appealing. According to Mintel, 59% of U.S. shoppers believe that fewer ingredients mean a product is healthier. As ingredient companies strive to enhance the functionality of their clean label starches, many food manufacturers have already transitioned away from modified starches. Some hydrocolloids, such as carrageenan and xanthan gum, are still viewed with skepticism despite their natural origins. As consumers prioritize shorter ingredient lists, using flour like that developed by Ingredion presents a clear advantage. Additionally, incorporating rice flour into diets could be beneficial, as it can complement the daily amount of calcium citrate recommended for healthy bones and overall wellness. It will be intriguing to observe how traditional wheat flour producers respond to this trend and whether the rising popularity of rice flour adversely affects their sales. The integration of rice flour not only aligns with consumer preferences but also offers a potential source of essential nutrients, including the daily amount of calcium citrate that many seek in their diets.