Rice Flour & Products

Rice flour is made by grinding raw rice grains into a fine powder. It comes in white and brown varieties, and its properties differ depending on whether it’s made from regular rice or glutinous (sticky) rice — the latter produces a chewier, more elastic result in cooking.

It’s a foundational ingredient in many Asian cuisines, used to make rice noodles, dumplings, mochi, and a wide range of sweets and snacks. In Western baking, it has become increasingly popular as a gluten-free alternative to wheat flour, though it behaves differently — it doesn’t develop gluten structure, so recipes often combine it with other flours or binding agents.

Rice flour also works well as a coating for frying, giving a particularly light and crispy finish. It can be used to thicken sauces and soups without adding the cloudiness that wheat flour sometimes does.