Tag: Sticky rice flour

Many people confuse regular and glutinous rice flour due to the misleading terminology. Contrary to this misconception, Laxmi rice flour is not glutinous, but rather a versatile, gluten-free product made from finely milled fresh white rice.

While rice flour is the most common term, it is also known by other names, including *chawal atta* in Indian cuisine and *komeko* in Japanese cooking. Understanding these regional and varietal names is key to successful gluten-free cooking and international recipes.

Despite its misleading name, glutinous or sticky rice flour is a naturally gluten-free ingredient, a fact that surprises many following a gluten-free diet. For those with celiac disease or gluten sensitivity, understanding the composition of this versatile flour is essential, so the crucial question becomes: Does sticky rice flour have gluten?

While all rice is naturally gluten-free, the term 'glutinous' in glutinous rice flour refers to its sticky, glue-like consistency when cooked, not the protein found in wheat. This crucial distinction between glutinous rice flour and normal rice flour is what determines their vastly different applications in the kitchen, from creating chewy mochi to crispy fried foods.