Rice Flour 

Standard white rice flour is a staple in many Asia cuisines commonly used for starch-based, carbohydrate-heavy foods like flatbreads and certain noodles. It also works as a thickening agent in sauces and other dishes, similar to wheat flour. 

Glutinous rice flour, meanwhile, has a distinctly chewy texture. This quality makes it essential for specific baked goods and confections like sesame balls, mochi, and other sweets across East and Southeast Asia. It’s also a key ingredient in popular savory dishes like tteokbokki, one of Korea’s favorite snacks. 

One important note about rice flour is that, for most purposes, it cannot be used as a substitute for all-purpose wheat flour. While substitution is technically possible, the results will differ significantly because rice flour lacks gluten – a protein found in wheat, rye and barley.  Gluten’s large protein structure provides the elasticity and structure essential for many baked goods.  In contrast, rice flour’s lower protein content creates a much different texture in doughs, batters and final product.  

However, rice flour can be a great substitute in recipes where starch is the primary function such as gravies, cheese sauces, or thick soups.  For these purposes, feel free to swap in rice flour for a smooth, satisfying result. 

Rice flour is a staple in billions of people’s diets worldwide.  At Uwajimaya, we’re proud to offer multiple varieties, brands, and sizes to meet your cooking needs.