Is Sweet Rice Gluten-Free? Understanding 'Glutinous' Rice

January 10, 2026 •

2 min read

Despite the misleading name "glutinous rice," which is another term for sweet rice, it contains no gluten protein whatsoever and is perfectly safe for those with celiac disease. This fact is crucial for anyone managing a gluten-free diet and navigating the often confusing world of food labels.

Quick Summary

This article clarifies that sweet rice, also called glutinous or sticky rice, is a naturally gluten-free grain. The term 'glutinous' refers to its high amylopectin starch content, which creates a sticky, glue-like texture when cooked, a quality unrelated to the gluten protein found in wheat, barley, and rye.

Key Points

Naturally Gluten-Free: Sweet rice, also known as glutinous or sticky rice, contains no gluten protein despite its name.
Texture, Not Gluten: The term 'glutinous' describes the rice's sticky, glue-like texture, which results from its high amylopectin starch content.
Versatile Ingredient: Sweet rice is used in both sweet and savory dishes, including desserts like mango sticky rice and savory items like dim sum.
Watch for Cross-Contamination: Be cautious of potential gluten cross-contact in bulk bins, restaurants, and shared kitchen equipment, especially for individuals with celiac disease.
Gluten-Free Flour Substitute: Sweet rice flour (mochiko) is an effective gluten-free binding agent that adds elasticity and chewiness to baked goods.
Distinct from Regular Rice: Sweet rice has a much higher amylopectin-to-amylose ratio, which is why it becomes so much stickier than regular white rice when cooked.

The Truth Behind the 'Glutinous' Label

The term 'glutinous' in sweet rice refers to its sticky texture when cooked, not the presence of gluten protein. All rice varieties, including sweet rice, are naturally gluten-free and safe for those with celiac disease. The stickiness is due to its high amylopectin starch content.

Types of Sweet Rice and Common Uses

Sweet rice is used in various dishes, often steamed for optimal texture. Popular dishes include Mango Sticky Rice, Mochi, Biko, Tang Yuan, and Cheung Fun.

Sweet Rice vs. Other Rice Varieties: A Comparison


Characteristic	Sweet Rice (Glutinous)	Regular White Rice (e.g., Jasmine)	Sushi Rice	Brown Rice
Starch Profile	High amylopectin, negligible amylose	Balanced amylose and amylopectin	High amylopectin, medium amylose	Balanced amylose and amylopectin
Texture when Cooked	Very sticky, cohesive, chewy	Light, fluffy, individual grains	Sticky enough to hold shape, but not as gluey as sweet rice	Chewy, nutty, and firmer than white rice
Appearance (Raw)	Opaque, often white but can be purple or black	Translucent	Opaque	Brown, with the bran intact

The Risk of Cross-Contamination

While sweet rice is gluten-free, cross-contamination is a risk. Be wary of manufacturing processes, bulk bins, restaurant preparation, and home cooking where gluten-containing items are also handled. Look for 'Certified Gluten-Free' labels when possible.

Sweet Rice Flour for Gluten-Free Baking

Sweet rice flour, or mochiko, is gluten-free and excellent for baking. Its high starch content improves texture and acts as a binder. It's used as a thickener and in baking for items like mochi and pancakes. Always use certified gluten-free flour to ensure safety.

Conclusion: Navigating Sweet Rice with Confidence

Sweet rice is naturally gluten-free, with its name referring to texture. It's a safe option for those on a gluten-free diet, provided cross-contamination risks are managed. Choosing certified gluten-free products helps ensure safety.

Sweet Rice and Gluten-Free Resources

Beyond Celiac is a valuable resource for gluten-free information and preventing cross-contamination. Checking product labels for certification is always recommended for those with celiac disease.

Frequently Asked Questions

No, glutinous rice does not contain gluten. The word 'glutinous' comes from the Latin word for 'glue' and refers only to the grain's sticky, glue-like texture when cooked, not the gluten protein found in wheat.

Yes, sweet rice is naturally safe for people with celiac disease as it is gluten-free. However, it is essential to watch for cross-contamination during processing, preparation, or when served with sauces that may contain gluten.

The main difference is the starch composition. Sweet rice has a very high amylopectin content and almost no amylose, which makes it very sticky and cohesive when cooked. Regular white rice has a more balanced starch profile, resulting in lighter, fluffier, and more separated grains.

Yes, sweet rice flour, or mochiko, is an excellent gluten-free flour alternative, especially for baking. Its high starch content makes it a great binder, adding a chewy texture to gluten-free baked goods.

To avoid cross-contamination, purchase rice that is certified gluten-free and avoid buying from bulk bins. In restaurants, ask about the cooking methods and ingredients used. At home, ensure that all cooking utensils and surfaces are clean before preparing your rice.

No, sushi rice is not the same as sweet rice. While both are Japanese short-grain rice varieties, sweet rice is much stickier due to a higher amylopectin content. Sushi rice holds its shape but lacks the extreme chewiness of sweet rice.

Yes, brown sweet rice exists. It is the unmilled, whole-grain version of sweet rice and is also naturally gluten-free. It has a nuttier flavor and contains more fiber and nutrients than white sweet rice.