Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

► Dry-(DM) and wet-milled (WM) rice flours were utilized to produce gluten-free noodles. ► DM rice flour exhibited greater starch damage, raising water hydration properties. ► Greater starch swelling on gelatinization was observed in a WM rice slurry and dough. ► Dry-milling produced rice noodles with greater resistance to deformation. ► Cooking loss was reduced in WM rice noodles, compared with DM samples.