Provided is a rice dough composition and a rice dough prepared therefrom. The rice dough composition includes rice flour, cellulose ether, gums, and emulsifier. The rice dough composition may be used to prepare a rice dough that may be eaten by people sensitive to gluten and has a mouthfeel different from a rice dough obtained from wheat flour. When the rice dough is re-cooked by heating after being stored in a frozen state, evaporation of water is inhibited and mouthfeel changes due to a hardening phenomenon may be reduced.
