Sweet Rice Flour
Sweet rice flour has pretty neutral in taste, made from short grain Sweet white rice. The flour is principally starch, plus a small amount of protein. The starch is waxy and makes excellent gel, retain moisture by slowing the breakdown of starches.
Sweet rice flour is an excellent thickener in sauces and binding, remains stable in the refrigerator.In gluten free baking, gives baked goods a smooth texture, elastic-like dough, is ideal for making pastries and desserts.
Sweet rice flour is a common ingredient in Asian desserts. Often, it's used to make 'mochi'. It is also a used in recipes when combined with other flours as long as a 1:1 ratio is preserved.
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Sweet Rice Flour
Sweet Rice Flour
Sweet rice flour has pretty neutral in taste, made from short grain Sweet white rice. The flour is principally starch, plus a small amount of protein. The starch is waxy and makes excellent gel, retain moisture by slowing the breakdown of starches.
Sweet rice flour is an excellent thickener in sauces and binding, remains stable in the refrigerator.In gluten free baking, gives baked goods a smooth texture, elastic-like dough, is ideal for making pastries and desserts.
Sweet rice flour is a common ingredient in Asian desserts. Often, it's used to make 'mochi'. It is also a used in recipes when combined with other flours as long as a 1:1 ratio is preserved.
Original: $6.99
-65%$6.99
$2.45Product Information
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Shipping & Returns
Description
Sweet rice flour has pretty neutral in taste, made from short grain Sweet white rice. The flour is principally starch, plus a small amount of protein. The starch is waxy and makes excellent gel, retain moisture by slowing the breakdown of starches.
Sweet rice flour is an excellent thickener in sauces and binding, remains stable in the refrigerator.In gluten free baking, gives baked goods a smooth texture, elastic-like dough, is ideal for making pastries and desserts.
Sweet rice flour is a common ingredient in Asian desserts. Often, it's used to make 'mochi'. It is also a used in recipes when combined with other flours as long as a 1:1 ratio is preserved.
