Caloric content, useful properties, composition. Recipes of pancakes and cilantro

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Rice Flour is a delicate neutral tasting gluten-free flour which can be used to great effect in gluten-free baking. It is also excellent when used as a crisp coating to pan-fried dishes or in pancakes. Here’s all the information you need to use rice flour in your kitchen.

Flour – powder, which is obtained as a result of grinding grains of cereals. The first devices for its manufacture date back to the fourth millennium BC. Primitive people chopped the grain with stones. Since then, a lot of water has flowed, but till now mankind does not represent its existence without cereals, flour and bakery products.

We are used to baking and serving traditional wheat flour. However, in the countries of South-East Asia, Japan, China, the most popular is Chapsari (the second name is rice flour), which is obtained by grinding the ground white or brown rice.

Sweet Rice Flour is the secret weapon you need to know about for your gluten-free kitchen. It also goes by its alternative name ‘glutinous rice flour,’ although it contains no gluten. It is an invaluable gluten-free flour as its high starch content makes it ideal for thickening sauces, pancakes, batters and making all kinds of moist sweet bakes including beautifully textured gluten-free cakes.

Sweet rice flour will soon become the most indispensable flour in your gluten-free kitchen. It has a unique starchy content which becomes chewy and stretchy when cooked and so is an excellent mimic for the elastic properties of gluten. This means that it is an absolute stalwart ingredient and creates:

  • moist and well-structured gluten-free cakes
  • good gluten-free pastry which flakes rather than crumbles
  • thick batters
  • silky smooth sauces

Rice flour is super underappreciated! It’s a very versatile ingredient with a lot of potential applications. Make glutinous rice flour the star of your next dish with these incredible rice flour recipes.

Whether you’re experienced with rice flour, or you’ve only recently jumped on board, this is the article for you. Check out twenty-one ways you can use rice flour with these delicious recipes.

This Gluten-Free Madeira Cake is made with rice flour for an incredibly tender crumb. Spiked with vanilla and lemon this simple buttery loaf cake is made with easy to find ingredients and no weird gums. It’s the perfect slice to accompany your mid-morning cup of tea.

What is Madeira Cake?

The Madeira Cake is a classic British cake, bearing similarities to the pound cake or a classic vanilla sponge cake. However, it is discernable for its tight crumb and signature crack in the surface of the cake.

Madeira Cake has a firmer texture than a Victoria Sponge Cake, due to its higher proportion of flour to fat, so holds up well to slicing.

This beautifully buttery cake is made with a little almond flour, alongside the rice flour to help with the texture and a little bit of flavour. A touch of lemon and a dash of vanilla all contribute to the Madeira Cake’s recognisable flavour.

Why is it called Madeira Cake?

In the 1800s when the cake first became popular it was traditionally enjoyed with a rich glass of Madeira wine. Confusingly it does not hail from Madeira – it’s a British cake through and through – nor does it have any Madeira wine in the recipe.

Why you’ll love this simple rice flour cake

  • It’s so flavourful. You will be able to taste intense vanilla, rich butter and a spark of lemon in every bite.
  • This cake is super moist and delicious. The perfect sponge texture. There is no difference between this rice flour cake and a regular gluten Madeira Cake.
  • Made with easy-to-find ingredients. Rice flour and ground almonds can be found in almost any major supermarket in the gluten-free aisle and baking aisle.
  • No xanthan gum! Because of the high proportion of ground almonds in the bake they provide enough structure so xanthan gum isn’t required.
  • Simple to make and quick to mix together.

Watch the video to see how to make it

What gluten-free flour do you use to make a Madeira Cake?

White rice flour makes the most delicate tasting light and fluffy gluten-free cake. Brown rice flour is not the right choice for this particular cake. White rice flour is neutral in taste, economical and easy to purchase.

Also not to be confused with sweet rice flour – this is not the right flour here.

Rice flour substitution

You can substitute for an all-purpose gluten-free flour like Doves Farm Gluten-Free Plain White Flour.

Ground almonds

To help with the structure of the cake we use ground almonds. This ingredient is present in a regular Madeira Cake recipe but here we up the quantity to assist the rice flour cake, which can be a little dry and crumbly by itself.

Ground almonds are essential here in achieving a lovely moist gluten-free cake. Try not to use almond meal though as the texture would be too nubbly.

Ground Almonds Substitution

You can swap out the ground almonds for sunflower seed flour if you are nut-free. It doesn’t have quite the same neutral taste but has exactly the same texture and a delicious unique flavour

What other ingredients do we need?

  • Unsalted butter. Make sure it is at room temperature for easy creaming with the sugar.
  • Caster sugar. This is a fine baking sugar common in the UK. Any white sugar can be substituted.
  • Eggs. Use free-range, medium sized.
  • Lemon zest. Use an unwaxed lemon for a clean flavour. You can substitute the lemon zest for ½ teaspoon lemon powder.
  • Vanilla extract. Use the best extract you can find. I like Nielsen Massey
  • Milk. Just a splash to hydrate the cake mixture.
  • Baking powder. Gives our cake lift.
  • Salt. For balance of flavour.

How to make a gluten-free Madeira Cake

  • Cream. Beat the butter and sugar with the lemon zest until light and creamy.
  • Sift. Mix the flour, almonds, baking powder and salt by sifting together. Then add to the rest of the cake mixture and beat until well combined.
  • Bake. 50 minutes in the oven.
  • Sprinkle. Whilst the cake is still warm sprinkle over a little caster sugar for added crunch.

Baking tips for a successful Rice Flour Madeira Cake

Creaming. Beat the butter and sugar together for at least 5 minutes so that the sugar dissolves into the butter. The ingredients will change colour to a pale yellow and become fluffy in texture. It is essential the butter is at room temperature to achieve this which will result in a light airy cake.

Sifting. It’s important to sift the ground almonds in with the rice flour as the almonds have a tendency to clump.

Cake Tin. This recipe uses a 2lb loaf tin but you could bake the cake in an 8 inch round cake tin with 4” sides if you prefer.

Caster sugar. The final sprinkle of caster sugar is essential for a lovely texture contrast. Sprinkle over whilst the cake is still warm so it doesn’t immediately fall off the sides.

Madeira Cake Baking Supplies

Madeira Cake Ingredients


Store the Madeira Cake in an airtight tin in a cool dark place for up to 5 days.

Can you freeze it?

Yes, you can freeze whole or in slices. Wrap up well though in a double layer of cling film and aluminium foil to ward off any freezer burn.

Defrost completely overnight before wrapping and serving.

What to serve with it

It’s traditional to serve Madeira Cake with a glass of madeira wine. Although as that can sometimes seem a bit much at 10am, a cup of tea is just as delicious. The cake itself needs no further embellishment.

  • – at room temperature
  • white rice flour
  • Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease a 2lb loaf tin.
  • Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  • Sieve the rice flour with the ground almonds, baking powder and salt in a separate mixing bowl, then add into the food mixer. Beat until well combined.
  • Stir in the milk to lighten the batter then pour into the loaf tin.
  • Bake for 50 minutes.
  • Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and sprinkle with the extra caster sugar.
  • Leave to cool completely before serving.


Rice Flour. You can substitute for an all-purpose gluten-free flour blend like Doves Farm Plain White Gluten-Free Flour.

Ground Almonds. You can substitute for sunflower seed flour.

How to store

Wrap up well though in a double layer of cling film and aluminium foil to ward off any freezer burn. Defrost completely overnight before wrapping and serving.

Head to the comment section and let me know what you think!

Reader Interactions

Pancakes made from rice flour turn thin and crunchy. They can be eaten with various sauces, condensed milk or jam. But we must remember that all sorts of additives will increase the calorie content of the dish.

We bring to your attention a very simple recipe for a delicious dessert with pear sauce.

Energy value of pancakes from rice flour:

  • Caloric value per 100 grams – 210 kilocalories;
  • Fats – 18.2%;
  • Rice flour – 200 grams,
  • Starch (potato) – 1 table spoon,
  • Granulated sugar – 3 table spoons,
  • Fresh milk – 2 cups,
  • Chicken eggs – 2 pieces,
  • Salt food – half a spoonful of tea,
  • Sunflower oil – two table spoons.

Combine flour with starch, salt, sugar, mix well. In the flour mix beat eggs, add milk. Mix everything until a homogeneous mass is obtained (you can use a blender or a mixer), add sunflower oil. The mixture is ready for baking pancakes.

Pancakes should be baked in a well-heated dry frying pan.

For cooking pear sauce it is required:

  • Milk – 1/2 cup,
  • Sand sugar – 3 table spoons,
  • Butter – 1 tablespoon dining room,
  • Pear – 1 piece (large),
  • Cinnamon ground, vanilla sugar – to taste.

In a container mix milk, sugar and butter. The mixture is brought to a boil and cook until thick (about 15 minutes).

Pear clean, cut into cubes, put in a boiling mixture. Cinnamon and vanilla (optional) add to the pear. Sauce continue to cook until thickened for another 15 minutes.

Pancakes with sauce ready to serve.

Energy value

Rice flour – white, soft, pudroobraznaya. It has no taste and smell.

In 100 grams of rice flour contains:

  • Carbohydrates – 80 grams;
  • Proteins – 5.9 grams;
  • Fats – 1.42 grams;
  • Water – 11 grams;
  • Fiber food – 2.4 grams.

Rice flour, a calorie content of 100 grams of which is 366 kilocalories, consists of 80 percent starch and does not contain gluten. It is an ideal gluten-free product.

Can I substitute rice flour for regular flour?

You cannot use rice flour as a 1:1 substitution for regular flour. Rice flour contains no gluten and as it is a much harder grain than wheat it does not absorb liquid as well.

If you swap rice flour 1:1 in your cooking or baking then the results will be gritty, perhaps a little greasy and often with a gummy mouthfeel. However rice flour is a wonderful flour with many versatile uses, you just have to know how and when to use it.

How to store it

Rice flour keeps very well if stored in an airtight container in a cool dark place like a larder or pantry. Once opened, if tightly sealed, it can keep for up to a year.

Rice flour uses

The best qualities of white rice flour can be exploited if blended with softer wholegrain flours and starchy flours with better binding properties.

Try using rice flour blends like these in bakes like:

  • Salted Caramel Chocolate Espresso Cake – rice flour, oat flour and tapioca starch
  • Golden Beetroot Carrot Cake – rice flour and oat flour
  • Courgette Oatmeal Cake – rice flour and oat flour
  • Vegan Chocolate Coconut Banana Bread – rice flour, oat flour and tapioca flour
  • Gluten-Free Carrot Cake – brown rice flour and sorghum flour

However, it is possible to use rice flour as the sole flour in a recipe if paired with ground nuts as the added protein will give your bake stability and moisture to counteract any dry or grittiness.

Rice Flour Baking Tip

Allow your cake batter to rest for at least 10-15 minutes before placing in the oven. The finely ground rice will soften slightly leading to better absorption of liquids which will help with any potential grittiness.


The granular texture of rice flour which can be a hindrance in your baking can be a real boon in your everyday cooking. Using rice flour as a coating for frying adds more crunch than regular wheat flour and is a lot lighter.


As rice flour is so delicate and light it creates the most beautifully lacy crisp pancakes.

Try using it in these recipes:


Rice flour gives an excellent crunch, so as you can imagine it is a great flour when you are making a batter. Since it is also neutral in flavour it doesn’t overpower the main ingredients of a recipe. Try using it in the gluten-free versions of these classic recipes and the crust of your batter will be light and crisp:

What is rice flour?

Rice Flour is the easiest alternative flour to get hold of (in the UK at least) besides the catch-all gluten-free plain flour blends. You can find it at most large supermarkets in their gluten-free section.

It is also the flour that, if you are a keen cook, you might already have stashed away in your larder, irrespective of its gluten-free properties. Rice flour is used in traditional shortbread recipes alongside plain wheat flour to give a bit of crunch to the proceedings, which tells you a little bit about the texture profile of this flour.

What is sweet rice flour?

Sweet rice flour is a starchy flour ground from short grain glutinous ‘sticky’ rice. Often labelled as ‘glutinous rice flour,’ although it contains no gluten, instead the name refer to it being ‘glue-like’ or sticky. You can also find it labelled ‘mochiko flour’ as it is the correct flour used to make mochi, the delicious Japanese rice cake.

Although it’s called ‘sweet’ rice flour it is not sugary sweet but mild and delicate of flavour.

Table of contents

  • What is sweet rice flour?
  • Why is sweet rice flour so sticky?
  • Sweet rice flour vs. rice flour
  • Sweet rice flour usesBaking with sweet rice flourSauces and batters
  • Baking with sweet rice flour
  • Sauces and batters
  • What is sweet rice flour used for?
  • Where to buy sweet rice flour
  • How to store it
  • Substitute for sweet rice flour

Sweet rice flour uses

Sweet rice flour has a high starch content which enables the proteins in the flour to glue together. If you have tasted mochi you will know that it has a discernible chewiness. If we harness this chewiness in the right way then we can use the sweet rice flour to mimic the elasticity of the gluten. It also has a high absorption quality and as such sweet rice flour works very well in gluten-free baking, sauces and gravies.

Baking with sweet rice flour

When we remove gluten from our cakes we are removing the essential component needed for gluing our cake together. As it heats, gluten swells, forming an intricate network of gluten strands which provide baked goods with their elasticity. This is how you achieve bouncy sponges and pastry that doesn’t crumble.

The best reason for using sweet rice flour in baking is its ‘glue-like’ binding properties. The high starch content in the sweet rice flour mimics the elasticity of gluten when heated and added to liquid.

By using sweet rice flour as part of a blend of gluten-free flours including some wholegrains we can create cakes, pastries and desserts that are moist with a little stretch or bounce and great structure.

Pro Tip: Sweet rice flour is also such a great binder and gives gluten-free baking a lovely tender crumb that by using it you negate the need for xanthan gum.

Sweet rice flour will give our baking excellent binding, moistness and a distinctive sweet taste. What could go wrong?

What are the disadvantages of using sweet rice flour in baking?

  • Great texture means a delicate balance. For all the reasons that sweet rice flour is an excellent alternative flour it is also true that you don’t want to go overboard in its usage. The moisture that sweet rice flour gives our bakes needs to be kept in check lest your cake loses its sponginess and just becomes really wet and chewy.
  • Flavour can overwhelm, Used in the right amounts and as part of a flour blend sweet rice flour can compliment the other flours. However, the wonderfully distinctive sweet taste of this flour which is delicious in moderation can suddenly overwhelm a cake if used in excess. If you’re not judicious in its usage you’ll soon find all your cakes taste the same whether they are pumpkin, vanilla or banana.

Pro Tip: Do note, if you add acidity to sweet rice flour it exacerbates the thickening qualities of the flour. So be wary of adding too much lemon juice, buttermilk or other acids if you are using a large quantity of sweet rice flour in your recipe.

How much sweet rice flour should you use in bakes?

To reap all the benefits of sweet rice flour it is best used blended with other gluten-free flours to achieve perfect gluten-free bakes.

Try not to use more than about 40% in the overall blend for light and fluffy results that don’t taste overwhelmingly of sweet rice flour.

Sauces and batters

Sweet rice flour will soon become the most hard-working flour in your kitchen. Not only is it invaluable in baking but it is also an absolute star ingredient in gluten-free savoury recipes too. In fact it is the best gluten-free flour for making delicious smooth and cohesive sauces.

Sweet rice flour has a quality that stops liquids for separating so is a wonderful thickener for gravies and sauces without being gritty or grainy or having an overwhelming taste.

You can swap plain all-purpose flour for sweet rice flour 1:1 in any sauce that is made with a roux like a gravy or cheese sauce or bechamel.

Due to its slightly chewy properties sweet rice flour is also a delicious choice of flour in batters when used alongside another crisp light starch.

This recipe for English Pancakes used half sweet rice flour and half rice flour for the perfect crisp, stretchy consistency that is ideal for pancake day.

Sweet rice flour does not spoil readily and you can store it in a cool dark place in an airtight container for up to 6 months.

More gluten-free flour posts

If you want to know what to do with sweet rice flour then visit this wide ranging round-up of recipes which use gluten-free flour:

Here you’ll find a huge variety of recipes from cakes to pastries to sauces to family dinners.

Advantages of rice flour

Which leads me to one of the best qualities about rice flour and the reason it is so often used.

However, like most gluten-free flours it does a much better job if paired with other gluten-free flours to give a more rounded bake.

Rice flour in cooking

The main area of application of rice flour is cooking and food industry.

It is the main ingredient for cooking traditional Chinese rice noodles, which is widely distributed in countries in southeast Asia. Soup is prepared from it, it is served as a side dish for vegetables, meat and seafood and as an independent dish, added to desserts and salads.

Rice flour, the caloricity of which is lower than that of wheat, is used for baking pancakes, cakes, cheese cakes, casseroles. It is successfully combined with wheat flour when baking bread from yeast dough.

In countries of Asia, rice flour is used as a spice. It is used in the preparation of sauces, mayonnaises, ketchups, sausages, pates.

Rice flour is a compulsory product for baby food, it is made of porridge and added to canned food.

Flour from rice is used not only in cooking, but also in cosmetology. It is added to various cosmetics – powder, eye shadow, cosmetic masks.

The properties of rice flour (benefits, harm and caloric content are discussed in detail earlier) make it attractive for use in home cooking. As already mentioned, it does not contain gluten, it is very useful, and the dishes are very delicate.

We offer a few simple recipes in which there is rice flour. Caloric content of dishes will allow using them for dietary nutrition.

Disadvantages of rice flour

  • Overuse – Not only is rice flour the most widely available alternative flour but it is also the flour which most commercial brands use as their main ingredient in their gluten-free flour blends. In fact our tendency to rely on rice flour for gluten-free baking is one of the reasons why Alanna Taylor-Tobin in her excellent gluten-free baking book called Alternative Baker chooses not to include any recipes with rice flour as she feels that its tendency to dominate the gluten-free field can lead to a mono diet.
  • Difficult to absorb liquid – as discussed above rice flour is also a bit of a tricky beast as it can turn bakes dry and crumbly due to this issue.

For this reason rice flour should always be used judiciously as this flour is probably the reason why most people judge gluten-free baking as gritty but with a gummy mouthfeel. It works very well blended with other flours in baked goods to round out the texture and result in bakes that taste authentically good not just ‘good for gluten-free’.

Where to buy rice flour

There are various brands of rice flour and the texture can be quite different across the board. Make sure you are using a very finely ground rice flour which won’t impede your recipe and will allow for better incorporation with the other ingredients. Courser rice flours will mean the liquid in your recipe is not absorbed as well which can lead to flatter and greasy bakes. I recommend Doves Farm Gluten Free Rice Flour which is ground beautifully. For US based readers then Bob’s Red Mill is also brilliant but more difficult to get hold of for us UK based bakers.

  • Is rice flour gluten-free?
  • What is rice flour?
  • What are the types of rice flour?
  • Can I substitute rice flour for regular flour?
  • Advantages of rice flour
  • Disadvantages of rice flour
  • Rice flour usesBakingFryingPancakesBatters
  • Baking
  • Frying
  • Pancakes
  • Batters
  • Where to buy rice flour
  • How to store it

Recipe for sour cream

The recipe for cooking curd cheese cakes from rice flour is simple and does not require special skills. The dish turns out very tasty and appetizing.

How nutritious syrniki from rice flour:

  • The caloric value per 100 grams is 145.1,
  • Carbohydrates – 11.2 grams,
  • Fats – 2.9 grams,
  • Proteins – 18.9 grams.

To prepare the dish you will need:

  • Cottage cheese (fresh, medium fat) – two packs of 200 grams,
  • Eggs of chicken – 2 pieces,
  • Rice flour – 5 or 6 tablespoons of spoon,
  • Sugar – 5 or 6 tablespoons of spoon,
  • Sugar vanilla – 1/3 spoon tea,
  • Lemon – 1 piece,
  • Sunflower oil – 2 table spoons.

Wash lemon, gently peel the yellow peel (zest) finely on grater.

Cottage cheese put in a container, knead well, add sugar, vanilla, lemon zest. Mix everything, hammer eggs, mix again well. Add rice flour. Mix the resulting mixture carefully. All components can be blended with a blender.

From the received test to make cheese cakes. Heat the frying pan, grease it with oil, fry the billet from two sides to a golden color. The whelks should be dried from the excess oil with a paper towel before serving (if necessary). Serve a dish with sour cream, jam, condensed milk or berries.

Why is sweet rice flour so sticky?

The starch found in rice is comprised of :

  • Amylose – form of resistant starch
  • Amylopectin – responsible for the sticky qualities

Sweet rice contains more amylopectin than regular rice due to a selected mutation made by farmers.

Sweet rice flour is not the same ingredient as rice flour. I’m sure you are more familiar with the latter flour since it is a common ingredient widely sold in most supermarkets in the gluten-free aisle. It is, however, a completely different ingredient to sweet rice flour and the two flours unfortunately are not interchangeable as they play opposing roles:

Where to buy sweet rice flour

Sweet rice flour is easily found in Asian supermarkets, or even in the Asian aisle of the supermarkets. It can be labelled ‘glutinous rice flour’ or ‘mochiko flour’. Often these bags of flour are not necessarily certified gluten-free so take caution.

You can buy certified gluten-free sweet rice flour reliably from online suppliers.

Sweet Rice Flour (glutinous)

What Can Be Made from Rice Flour Dough?

Rice flour dough is known for being super soft, producing a delicious and uniform crumb when baked. It’s also great for battering and basting since it comes up super crispy once it’s been fried.

Across the world, rice flour is used in many sweet and savory dishes. Like corn starch or tapioca flour, it’s an excellent substitute for wheat flour that offers enhanced flavor and texture.

From cakes and cookies to perfectly crispy chicken, discover twenty-one ways rice flour can enhance your skills in the kitchen.

Vegan Chocolate Cake

First on the menu is an addictive vegan chocolate cake with an incredible crumb.

White rice flour and brown rice flour are both great for gluten-free cooking, allowing you to enjoy a similar texture without the threat of gluten in all purpose flour.

Since this cake is vegan, it’s super moist and packed with intense chocolate flavor from the cocoa.

This is one of the most fun things to bake when you are bored on a rainy day!

Persian Rice Flour Cookies

Also called naan berenji, these Persian rice flour cookies are delicate and crumbly. They’re the perfect snack to enjoy with coffee or tea.

Every bite melts in the mouth thanks to the light rice flour, while rose water and cardamom sing on the palate. Happily, these are also gluten-free!

Chocolate Orange Gingerbread Cake

Gluten-free, vegan, and naturally sweet, this recipe with gluten free flours is perfect if you want a healthy take on a dessert.

Every bite is suffused with delicate spices, making this an ideal holiday recipe.

Aside from the taste of orange as the main ingredient, the best part of this cake is that it only takes an hour to make. Talk about convenience!

Air Fryer Chicken 65

Once you learn how to make Chicken 65 at home, you’ll never return to the takeout version for a long time. This perfect recipe results in insanely crispy, juicy, and tender chicken bites.

The sauce is the cherry on top of the cake, turning the crispy chicken sweet and sticky with just a few simple ingredients.

Not sure what to serve with this Chicken 65? Check out these best side dishes for chicken!

Chai Shortbread Cookies

Chai is a delicious combination of creaminess and spice, so why wouldn’t you want to enjoy those flavors in a cookie? This buttery shortbread recipe is out of this world.

The rice flour is a key ingredient here, as it helps the cookie get that signature butter crumble.

Buffalo Cauliflower Wings

Cauliflower wings are a fantastic option if you can’t eat chicken! These ultra-crispy wings are drenched in punchy buffalo sauce.

They’re a perfect substitute for wings on game day. All you need is a few cups of rice flour added to the dry ingredients to make this crispy snack.

These cauli wings are one of the best potluck ideas to feed a crowd!

Brown Sugar Boba Ice Cream Bars

If you’re a bubble tea fan, you’ll love this dessert idea.

These creamy, cooling and utterly delicious ice cream bars exemplify how good something can be when you get creative! The little boba pearls throughout add a unique and exciting texture.

Butter Mochi

Butter mochi is a homemade, baked version of mochi that looks a little bit like a cupcake.

Japanese rice flour is a key ingredient in standard non-baked mochi, so it makes an appearance here too, although there are various types you could use to get the desired result.

This snack has an unforgettable taste and texture that will quickly have you addicted, trust me!

Gluten-Free Tortillas

If you’re gluten-free, you still deserve to enjoy burritos like everyone else on your gluten free lifestyle!

These homemade gluten-free tortillas are elastic and pliable, so they won’t rip like the storebought kind.

Best of all, they’re super easy to make, so you won’t need to add much cooking time to your Mexican Mondays! You could even use different rice varieties to make your own homemade rice flour!

Mochi Ice Cream

Mochi ice cream is a Japanese staple dessert in Asian cuisine with a deliciously unique texture.

As you bite down, the mochi coating splits apart to reveal the hidden creamy ice cream. A personal favorite is to use mint chocolate chip!

If you want to learn how to make these yourself, this recipe, commonly found at Asian markets is a great place to gain this unique skill!

Air Fryer Cheesy Rice Flour Bites

Kick your snack game up with these amazingly crispy rice flour bites. These come together in just half an hour, and most of that time is them baking away in the air fryer.

If you want a quick and easy snack to satisfy your guests, this is one of the best savory recipes to go for.

Hawaiian Mochiko Chicken

Let’s take a trip to the tropics for our next recipe. Inspired by Japanese karaage chicken, this mochiko recipe features tender chicken with a crispy crust.

You can make this dead simple crowd-pleaser any night of the week.

Mochi Donuts

Combine two of the best desserts in the world with this genius recipe! Mochi donuts are incredibly soft and delicious.

The thing I love most about this recipe – aside from their taste – is how adorable these donuts look. They make amazing gifts, and you can dress them in whichever flavors your recipient loves most.

These donuts are especially great if you are having a letter based potluck! They are one of the best foods that start with D!

Hawaiian Mochi Pancakes

Speaking of mochi hybrids, our next recipe is a delicious breakfast staple with a tasty twist! These mochi pancakes come straight to us, thanks to some foodie geniuses over in Hawaii.

These rice flour pancakes are soft, fluffy, and just a little bit chewy. All the best qualities of a pancake cranked up to ten and safe for a gluten sensitivity!

This truly is one of the best Hawaiian recipes that’s easy to make!

Steamed Rice Dumplings with Sweet Coconut Filling

Take a jump from Hawaii to India to experience one of the best-kept sweet secrets in South Asia. Known as ‘ukadiche modak,’ these steamed rice dumplings are like little bites of heaven.

If you’re a coconut lover, you have to try these. They’re packed with a delicious filling of grated coconut and jaggery, which is an unprocessed form of sugar.

Gluten-Free Muffins

Enjoy moist, delicious muffins with an unbeatable crumb thanks to this super simple recipe.

These muffins are easy and fast and make a delicious snack, with a healthy dose of melted chocolate to seal the deal.

Chocolate Truffle Mochi

If you’re not a fan of traditional mochi flavors like red bean or matcha, these chocolate truffle ones might do the trick!

Imagine sinking your teeth into a soft ball of mochi only to find a center of melted, oozing chocolate. Sounds like heaven, right? Well, that heaven can be all yours with just thirty minutes of effort.

Cheese and Bacon Rolls

A life without biscuits just isn’t worth living! These crumbly and buttery biscuits are gluten-free, but you wouldn’t know it from their texture!

Packed with cheese and bacon, these are great as snacks or even as part of your breakfast.

Mochi Waffles

If you’re more into waffles than pancakes, then this gluten-free option is for you. Achieve the same chewy texture of mochi pancakes without needing to dirty a pan.

These waffles are incredibly crispy on the outside, with a soft and chewy interior thanks to the rice flour. In other words, they’re to die for! Make sure to top them with maple syrup for the best results!

Chocolate Fondant Cake

Chocolate fondant cake is known for being soft, fudgy, and melt-in-your-mouth. The secret ingredient? Sweet rice flour! It helps create a tight crumb that easily melts once you take a bite.

Delight and impress your guests over the holidays with this seasonal dessert.

Gluten-Free Sourdough Bread

Finally, you can even make gluten-free sourdough! With the right sourdough starter and a dose of regular rice flour, a loaf of crispy-yet-chewy bread is yours for the taking.

While this gluten-free bread recipe does take quite a while, the effort will all be worth it once you see that iconic cracked crust on this gluten-free rice flour bread!

  • Scroll up to get a bunch of easy, yummy, and delicious rice flour recipes. Don’t be afraid to get creative with the ingredients. You might discover a flavor you didn’t know you liked.
  • Get your shopping list going, and make sure you’ve got all the ingredients.
  • Get cooking and make your next Rice Flour Recipe!


Which one of these recipes was your favorite? Let me know in the comment section or on Pinterest!

Composition of flour from rice

Rice flour is valued not only for its culinary qualities, but also for its beneficial properties.

A hundred grams of the product contains:

  • Iron – 0.35 mg,
  • Phosphorus 98 mg,
  • Calcium – 10 mg,
  • Magnesium 35 mg,
  • Zinc – 0.8 mg,
  • Selenium 15.1 μg,
  • Copper – 0.13 mg,
  • Potassium – 76 mg,
  • Manganese – 1.2 mg.
  • B6 – 0.436 mg,
  • Tocopherols (vitamin E) 0.11 mg,
  • Riboflavin – 0.021 mg,
  • Choline – 5.8 mg,
  • Nicotinic acid – 2.59 mg.
  • Saturated fatty acids – 0.386 g,
  • Monounsaturated fatty acids – 0.442 g,
  • Polyunsaturated acids – 0.379 g.

Is rice flour gluten-free?

Yes it is and often one of the main flours included in gluten-free flour blends.

Benefit and harm

The composition and calorie content of rice flour determines its useful qualities:

  • Hypoallergenicity (absence of gluten allows to use it for children’s and dietary nutrition);
  • It does not cause bloating, flatulence, gastrointestinal disorders;
  • Normalizes peristalsis of the intestine;
  • Promotes the purification of the cardiovascular system from harmful cholesterol;
  • It is used in nutrition of weakened people and athletes at high energy costs;
  • Perfect for feeding patients with renal and heart failure, gastritis, enterocolitis, peptic ulcer;
  • Promotes weight loss, since the use of rice flour at high energy value reduces the need for sugar and fats.

Despite the obvious benefits, the product is not so harmless. Excessive consumption of rice flour can be harmful:

  • In flour there is little thiamine (vitamin B1), so if the diet consists mainly of rice flour, then the dishes from it should be supplemented with products that make up thiamine;
  • In flour there is practically no vitamin A and C, it is undesirable to use diabetics;
  • The product should be used with caution for people prone to chronic constipation, men suffering from sexual dysfunction, as well as during exacerbation of stomach colic.

What are the types of rice flour?

There are three different types of rice flour:

  • White rice flour is milled from grinding raw long or medium rice grains where the bran is removed before grinding. The courseness of the rice flour depends on which brand you buy.
  • Brown rice flour is often considered the health food option. The bran is not removed before grinding and it is not milled as finely as white rice flour meaning it is slightly heavier with a nuttier taste. Due to its courser nature baked goods using brown rice flour have a more noticeable texture and taste. For certain recipes though I find this an endearing quality. Brown flour can be interchangeable with white rice flour in recipes if you want a bolder earthier flavour.
  • Sweet Rice Flour is a different beast entirely as it is a starchy flour milled from short grain glutinous rice. It has a unique texture and flavour and is not a suitable substitute for regular rice flour.

A recipe for beauty

  • Rice groats unpolished – 1 tablespoon,
  • Honey – 1/2 teaspoon,
  • Oil (better olive) – 1/2 teaspoon,
  • Cow’s cream (natural) – 1 teaspoon.

First you need to make flour. To do this, rice finely (to the powder) should be grinded in a coffee grinder.

In a container, combine rice flour, honey, cream, olive oil. All the mix well. Apply to cleansed face and hands for twenty minutes. Then rinse with cool water. The procedure should be carried out every ten days.

Judging by the reviews, the mask of rice flour for the face – just a godsend! It works wonders: rejuvenates, whitens, nourishes.

Substitute for sweet rice flour

Since sweet rice flour is a starchy flour you will achieve the best results if you swap it within baking recipes for alternative starchy flours:

  • Tapioca flour
  • Potato starch
  • Cornflour ( aka. cornstarch)
  • Arrowroot powder

These flours won’t produce exactly the same result so you may have to adjust some of the other ingredients depending on the recipe.

Sauces or stews

If your recipe is a sauce or a roux you can swap the sweet rice flour for an alternative starch but you will have to cook it differently. Sweet rice flour can be added straight into the saucepan along with the fat to make the roux (the same as plain all-purpose flour) and heated with the liquid to thicken. However, the other starchy flours need to be made into a slurry with cold water and added to the finished sauce or stew in order to thicken.


Rice flour is the most popular after wheat. It is made from ground rice, it does not contain gluten.

Rice flour is used in the production of gluten-free and baby food. Dishes cooked from it are easily digested. Baking from rice flour turns out easy, lush, with a crisp crust.

Rice flour is easy to make in the home kitchen: you just need to grind the grain of rice unpolished in the coffee grinder.

Try to cook for yourself and your loved ones dishes with the addition of such a product – do not regret it. Cook with love, experiment.

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