If you can purchase glutinous or sticky rice, it's the same thing in whole form. Then you need a blender, coffee grinder, or food processor to reduce it to a meal form yourself. If you cannot locate the rice in whole form, then the next best thing to do would be to increase the amount of another type of gluten free flour. The tapioca or potato starch would be the best ones for that, perhaps almond flour.
Yes to Lori's ideas. And a few more replacements, if you can't find whole sticky rice. 1. arrowroot powder - 2 tsp for every 1 tbsp of sweet or sticky rice flour. 2. cornstarch - same volume as the rice flour 3. kudzu powder - 2 to 3 tbsp for every tbsp of the rice flour Last, if your eaters can stand the gluten 4. all-purpose flour - 2 tbsp for every tbsp of the rice flour
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And a few more replacements, if you can't find whole sticky rice.
1. arrowroot powder - 2 tsp for every 1 tbsp of sweet or sticky rice flour.
2. cornstarch - same volume as the rice flour
3. kudzu powder - 2 to 3 tbsp for every tbsp of the rice flour
Last, if your eaters can stand the gluten
4. all-purpose flour - 2 tbsp for every tbsp of the rice flour