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If a recipe calls for sweet rice flour, can I substitute for rice flour with sugar added?

What is sweet rice flour?

asked by Marnely over 5 years ago
9 answers 52337 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Good question. Read the contents label. I've never heard of sweet rice flour, but if it were rice flower with some sort of sweetener added, I would guess it would probably be called *sweetened*.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I believe sweet rice flour is glutinous rice flour, which doesn't have sweetener added.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

Sweet rice flour is the same as sticky rice flour. It's not rice with sugar added. But it's possible that what you're thinking of as just "rice flour" is actually the same thing. What else is on the label?

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Thank you Anitalectric and Marnely. Good question, great answer.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

Can somebody link a recipe that calls for the sweet rice flour? Id be interested in reading a good recipe.

C1ee2f1b 1227 490d 835a 4cd5e3a2e04c  marnely1 1
added over 5 years ago

Thanks everyone for all your answers! Here is the link: http://www.lafujimama.com...

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 5 years ago

I often use sweet rice flour in conjunction with regular rice flours or other gluten-free flours in my gluten-free baking. Its stickiness, when moderated with other flours, helps to hold things together without any needed gluten. See this recipe for Coconut Macaroons:
http://beyondcelery.blogspot...

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added over 5 years ago

Yes, for a mochi recipe you should only use a true 'sweet rice flour.' You'll probably have to go to an Asian market to find it, and that's how it's labeled. It's very inexpensive.
Lately it has been showing up in recipes for gluten-free baking, to take advantage of the 'sticky' characteristic. It's called 'glutinous' rice, but that does not refer to the gluten proteins to be avoided by celiacs and others -- it's glutinous in the sense of gooey.