Sweet White Rice Flour

FDA Compliant

Neutral, slightly sweet, sticky and chewy texture

0.5%

Protein

95%

Absorption

165g

Per Cup

24mo

Shelf Life

Water absorption

95% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →

Using Sweet White Rice Flour in Your Baking

Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.

Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add 0.25 tsp xanthan gum per cup of total blend.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.

How it compares to All-Purpose Flour

Protein

0.5%-95%

Absorption

95%+12%

Density

165g/cup+32%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.5 tsp / cup

High amylopectin content acts as a natural binder. Use it as a blend component, not on its own.

Best For

ThickeningmochiCookiesQuick Breads

Storage

Store in airtight container. High starch content makes it prone to clumping in humidity.. Approximately 24 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

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Where to Buy

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