Glutinous Rice Flour 500g

GLUTINOUS RICE FLOUR (Fine Ground)

The Gluten Free Secret Behind the World’s Most Satisfying Chew

If you have ever bitten into a perfectly made mochi, a silky rice dumpling, or a soft steamed rice cake and wondered how on earth that texture was achieved, glutinous rice flour is your answer. Despite its confusing name, glutinous rice flour contains no gluten whatsoever and is completely safe for coeliacs and those following a gluten free diet. Grandma always believed the best pantry was one stocked with ingredients that quietly do extraordinary things, and glutinous rice flour is exactly that kind of ingredient.

Flavour Profile: Glutinous rice flour has a very mild, subtly sweet, and neutral flavour that makes it a versatile base for both sweet and savoury applications. Its most defining quality is not its taste but its texture, delivering that signature sticky, elastic, and satisfyingly chewy consistency that regular rice flour and other gluten free flours simply cannot replicate. When cooked, it becomes translucent and smooth with a soft, slightly springy bite.

How to Use It: Glutinous rice flour performs best when mixed with warm or hot water rather than cold, which helps it hydrate evenly and develop its characteristic elasticity. For mochi and tang yuan, knead the dough until it is smooth and pliable before shaping, and do not rush the process. In baking, it can be blended with other gluten free flours to add chewiness and structure to cookies, cakes, and slices without making them gummy. As a thickener for sauces, gravies, and fillings, it produces a glossy, cohesive result with a silkier finish than cornflour. When deep frying, a light coating of glutinous rice flour produces an exceptionally crisp, shatteringly delicate crust that holds up beautifully without becoming heavy.

Recipes Where Glutinous Rice Flour Shines: Japanese mochi is the dish most people associate with glutinous rice flour, where it forms the soft, pillowy exterior wrapped around sweet red bean paste or ice cream, and it is genuinely transformative once you make it from scratch. Chinese tang yuan, the soft filled dumplings served in sweet ginger broth during festive occasions, rely entirely on glutinous rice flour for their tender, silky skin. Korean tteok rice cakes in all their forms, from sesame-rolled injeolmi to the stir-fried tteokbokki, use glutinous rice flour as their foundation. Filipino bibingka and biko, two beloved coconut rice cakes with deep cultural significance, both depend on glutinous rice flour for their dense, chewy crumb. Thai mango sticky rice uses glutinous rice in its whole grain form, but glutinous rice flour can be used to create equally celebratory dessert mochi and rice flour pancakes that pair beautifully with fresh tropical fruit.

Good to Know: Glutinous rice flour is naturally gluten free and suitable for coeliacs, those with gluten intolerance, and anyone following a gluten free diet. Despite its name, the word glutinous refers to its glue-like stickiness when cooked, not to the presence of gluten. It is also dairy free, nut free, and egg free in its plain form, making it one of the more allergen-friendly specialist flours available. As always, if you are managing a severe allergy or coeliac disease, please check the specific product label for facility and cross-contamination information.

Ingredients: Glutinous Rice 88%, Water 12%.

Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.