Rice Flour

Ssalgaru

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

There are two types of rice flour: flour that is made from grinding polished long-grain rice and flour made from grinding glutinous rice sometimes called sticky rice. It is confusing, but there is no gluten in either flours. The word glutinous for glutinous rice refers to the sticky texture it produces. It is most often used in desserts in Asia.

For our purposes, we used regular rice flour that can be found in supermarkets and health food shops and health food sections of large markets. When added to soups it acts as a thickening agent and gives the stock a creamy texture. Do not be tempted to exchange rice flour with cornstarch, which is a very different product.

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The Ingredients

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