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Our gluten-free Boston cream doughnuts call for two ground grains – white rice and oat flour – plus almond meal to create a moist, sweet, cake-like treat. And our homemade Japanese-style mochi are confections that showcase the chewy consistency of sweet ground rice.
Rice flour is ground from — the same kind of rice that most of us probably have in our pantries. It has some thickening properties, but is better used in gluten-free flour mixes for baked goods. White or brown, all rice flours share similar texture and uses.
Sweet rice flour will soon become the most hard-working flour in your kitchen. Not only is it invaluable in baking but it is also an absolute star ingredient in gluten-free savoury recipes too. In fact it is the best gluten-free flour for making delicious smooth and cohesive sauces.
Sweet white rice flour is a type of gluten-free flour made from milled sweet white rice, which is also known as glutinous rice or sticky rice. Despite its name, sweet white rice flour does not contain any sugar or sweetness.
Mochiko is a fine white gluten-free flour made of glutinous/sweet rice. It’s an ingredient in Wagashi (Japanese traditional sweets), such as manju, daifuku mochi, yatsuhashi, osenbei rice crackers, and dango. You can also make homemade mochi with it in the microwave!
Shiratamako is a pure white fine glutinous rice flour (sweet rice flour). It's used to make various traditional Japanese desserts.
But when I crave something with next-level texture, I turn to sweet rice flour (sometimes referred to as glutinous rice flour or mochiko flour). I keep sweet rice flour in my pantry at all times. It’s shelf-stable and naturally gluten-free, not to mention as versatile as its all-purpose counterpart.