Glutinous Rice Flour

A flour made from ground sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and/or pearl rice. These rice varieties, cultivated in Japan, Korea, China, the Philippines, Thailand, Laos, Indonesia, and Vietnam, date back eleven thousand years. Glutinous rice flour is easily attainable at most Asian markets and is very inexpensive. It is virtually odorless, and is an excellent way to attain a light, moist texture in gluten-free baked goods.