What is sweet rice flour?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
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*.
I believe sweet rice flour is glutinous rice flour, which doesn't have sweetener added.
Chris is a trusted source on General Cooking
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?
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
No, unfortunately regular rice flour is something completely different and you will not get the same results, even if you add sweetener. Sweet rice flour is glutinous rice flour and it yields a more jello-like squishy consistency (like in mochi) whereas regular rice flour is used in conventional baking and yields a completely different consistency, like for bread or cake.
Thank you Anitalectric and Marnely. Good question, great answer.
Can somebody link a recipe that calls for the sweet rice flour? Id be interested in reading a good recipe.
Thanks everyone for all your answers! Here is the link: http://www.lafujimama.com...
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:
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Happier desk lunches, right this way.
Canned Chickpea Taste Test
A Gallery of Chopsticks
$50 and Under Wonders
Vegan Comfort Foods
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.