I know there are plenty of people who enjoy white rice as part of their diet, but I was wondering what the general consensus was on white rice flour? Obviously it wouldn't make up a large part of my diet, but for the occasional home-baked good would it be suitable? I don't eat nuts (which eliminates the use of almond or any other nut flour), and coconut flour is pretty limited in its capabilities (although I do use it on occasion).
As I mentioned on the other post, the Jaminets make use of rice flour (and potato starch etc) in their cooking. I've not gone that route yet.
In general, there are folks who would find rice flour problematic for two reasons: 1) it's rice and 2) it's highly processed. Certainly not "paleo" (TM), but as pretty much everything else goes (coffee, chocolate, bacon, etc) the real question is how does it work for you?
If it helps you stick with a mostly paleo diet for the long-term and doesn't wreak havoc with your blood sugar, then it's worth including if the alternative is regularly heading to SAD-land for goodies.
You can do some baking-type things with white rice, without having to resort to overly-processed rice flour if you want to keep away from it. For example, you can soak cooked white rice over night in water. Drain the rice then put a cup or so in the blender with an equal portion of water and blend. This makes a batter that you can use as a basis for pancakes or muffins etc. (doesn't make good cookies). I have a friend whose child is gluten, nut, and egg intolerant, so she uses just this batter to make him pancakes and other snacks. I personally would add an egg and a tablespoon or two of coconut flour, then experiment from there.
I use white rice flour as part of a roux, but for nothing else. I don't like it in baking, and it's just TOO starchy for me (concentrated, anyway). But it works wonders on a roux when coconut and/or almond flour don't... in my opinion.
Once in a while I don't think there's anything wrong with using white rice flour for baking. It's better than brown rice in terms of not having the phytic acid but worse in terms of being stripped of the fiber and nutrients and basically just being starch. But it's much better than wheat flour since it doesn't have gluten.
It's in a lot of the gluten-replacement-foods that people use when they're trying to go gluten free. If you're trying to go gluten free and can't see yourself going without pizza, rice flour (and sorghum and tapioca) are relatively harmless. Drink wine, use animal fats (or coconut oil) in the baking and you will most likely avoid the blood sugar spikes. Assuming your metabolism is basically functional.
Obviously, as others point out, rice flour is not paleo, but one must strike a balance. One must also find places to get calories, which in the early stages of any diet can be a problem (even with all the paleo sites these days). In the earliest stages, my question was "what am I going to eat?"
I think everyone needs to set rules for themselves and also goals. If you include this stuff into your rules and aren't meeting your goals (weight, for example, but could be any number of indicators), then it's a low-lying fruit to get rid of.