Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

This extrafine, almost powdery flour ground from white rice is used for some baked goods and edible papers. It consists mainly of starch and is gluten-free. Whole grain brown rice flour and glutinous rice flour are also available, the latter of which is used mainly in Japanese cooking as a thickener or to make mochi, a traditional rice cake prepared for the Japanese New Year.