Glutinous rice flour (1kg)

The secret to serious chew. Naturally gluten free, exceptionally sticky and incredibly versatile.

Also known as sticky rice flour or sweet rice flour, glutinous rice flour is milled from short-grain glutinous rice. Despite the name, it contains no gluten — “glutinous” describes the glue-like, sticky texture the rice develops when cooked.

What makes it special is its starch composition. Glutinous rice is exceptionally high in amylopectin, which produces a soft, cohesive and chewy texture when hydrated and heated. That's what gives mochi its characteristic bounce and rice dumplings their distinctive chew.

It's an essential ingredient in mochi, rice cakes, dumplings and other Asian desserts, but its usefulness goes well beyond traditional applications.

In gluten free baking, small amounts can be used to modify texture, adding cohesion, softness and chew to breads and other baked goods. It can also be useful in batters and coatings where a more cohesive texture is desired.

Why use glutinous rice flour?

• Naturally gluten free
• Exceptionally high in amylopectin
• Creates a distinctive chewy, sticky and elastic texture
• Excellent for mochi and rice based desserts
• Adds cohesion and chew to gluten free formulations
• Useful in batters, coatings and dumplings
• Can be incorporated into gluten free bread blends in small quantities

Particularly useful for

Mochi · Rice cakes · Dumplings · Tang yuan · Asian desserts · Gluten free bread · Pancakes · Batters · Coatings

A useful ingredient for gluten free bread

Used at the right level, glutinous rice flour can be a useful texture modifier in gluten free bread formulations. Its sticky starch can contribute to crumb cohesion and a softer, chewier eating quality.

It's particularly interesting when combined with other starches and structural ingredients rather than used as the primary flour.

Current batch best before: 15/11/2027

Available in: 1kg