While consumers over the world are enjoying more gluten-free foods, a new product has been released in Japan: “non-gluten” rice flour, which contains virtually no gluten. It is said that rice cultivation was transmitted to Japan from mainland China about 3,000 years ago. Later, rice farming spread to most parts of Japan around 2,000 years ago, and rice has been the staple food of the Japanese ever since. Rice flour, or powdered rice, has been used mainly as an ingredient in confectionery products for more than 1,000 years. The number of products using rice flour used to be limited. In the last ten years, however, rice flour has begun to be widely used as an ingredient in daily food products such as bread, cake and noodles. This is due to the development of flour milling machines that are capable of making rice flour with much tinier grains than before. Further, rice varieties that are appropriate for bread and noodles have been developed, which has resulted in the better flavor a...