Flour, rice, glutinous
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
Glutinous rice flour, also known as sweet rice flour, is a fine, powdery starch ground from short-grain sticky rice. It is prized for its uniquely chewy, elastic, and slightly sticky texture when cooked, which is distinct from the crumbly texture of regular wheat flour. Nutritionally, it is a dense source of energy, providing 358 kcal and over 80g of carbohydrates per 100g, with minimal protein and almost no fat.
💚 Why it's loved
People love it for its unparalleled ability to create the signature chewy, bouncy texture in beloved Asian sweets and snacks like mochi and tangyuan. Its versatility allows it to be used in both desserts and savory dishes, making it a cornerstone of many cultural cuisines.
⚠️ Watch-outs & how to enjoy it better
Its high glycemic index can cause rapid blood sugar spikes, making it a concern for those managing diabetes or insulin resistance. It is also a common allergen for those with rice allergies. To counteract this, pair it with protein and healthy fats (like coconut milk or nuts) to slow digestion, and practice strict portion control.
Key benefits
- Provides a quick and dense source of energy from complex carbohydrates.
- Naturally gluten-free, making it a staple for celiac or gluten-sensitive diets.
- Creates a uniquely chewy, elastic, and soft texture in both sweet and savory dishes.
- Acts as a versatile thickener and binder in soups, sauces, and fillings.
- Has a neutral, mild flavor that readily absorbs other flavors and aromas.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'glutinous' in its name refers to its glue-like, sticky texture when cooked, not to the presence of gluten (the protein found in wheat, barley, and rye).
Full nutrition (scales with serving)
| Water | 11.8 g |
| Energy (Atwater General Factors) | 358 kcal |
| Energy (Atwater Specific Factors) | 368 kcal |
| Energy | 358 kcal |
| Energy | 1500 kj |
| Nitrogen | 1.1 g |
| Protein | 6.7 g |
| Total lipid (fat) | 1.2 g |
| Ash | 0.22 g |
| Carbohydrate, by difference | 80.1 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 21.2 mg |
| Phosphorus, P | 63.0 mg |
| Potassium, K | 80.0 mg |
| Sodium, Na | 6.0 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.99 mg |
| Selenium, Se | 2.0 ug |
| Molybdenum, Mo | 40.7 ug |
| Thiamin | 0.05 mg |
| Riboflavin | 0.00 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.04 mg |
FAQ
Is glutinous rice flour the same as regular rice flour?
No. Glutinous rice flour is made from short-grain sticky rice and creates a chewy, elastic texture. Regular rice flour is made from long-grain rice and produces a crumblier, less sticky result.
Can I substitute glutinous rice flour for all-purpose flour in baking?
Not directly. It lacks gluten and behaves very differently, resulting in a dense, chewy, and often sticky product. It is best used in recipes specifically designed for it, like mochi or certain dumplings.
What is the best way to store glutinous rice flour?
Store it in an airtight container in a cool, dry place like a pantry for up to a year, or in the refrigerator or freezer for longer shelf life to prevent rancidity.