A rice flour composition having: from about 20% to about 95%, by weight, of arice flour that has a WAI of from about 2.6 to about 9； and a Peak Viscosityfrom about 4 RVU to about 130 RVU； and from about 5% to about 80%, by weight,of rice starch materials that have a WAI of below about 2.2； a Peak Viscosityfrom about 100 RVU to about 900 RVU, and a soluble amylose content of lessthan 10%, by weight. The rice starch materials can be selected from the groupconsisting of waxy rice starch, acetylated rice starch, cross linked ricestarch and mixtures thereof. The compositions can be used to produce foodproducts such as fabricated sheeted snacks, extruded products, sauces,coatings for fried foods, dog foods, dog biscuits, baby foods and breads. Thepreferred dough formed from the inventive rice flour composition is sheetableand forms a cohesive dough. Fabricated snacks made from this dough has thedesired taste and texture characteristics. A dry blend for a preferredfabricated snack comprises from about 2% to about 100%, preferably from about20% to about 85%, most preferably from about 40% to about 75%, of the riceflour composition.
