Glutinous rice flour is used more like a starch in baking, adding moisture to baked goods. It’s not sweet like sugar, despite its name, but it is often used for desserts and is one of the main ingredients for making Japanese mochi or Hawaiian butter mochi, which is often topped with grated coconut.

Though their applications sometimes overlap, there are distinct differences between the two kinds of rice flour: They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties.

Because of the light texture, certain starches and alternative gluten-free flours can make good substitutes for glutinous rice flour.

• Tapioca Flour.
• Potato Starch.
• Almond Flour.
• Sorghum Flour.
• Coconut Flour.
• Cornstarch.

Directions

1. Wash the rice. Put it in a bowl of water and scrub it by hand for a full 10 seconds.
2. Soak in clean water overnight, or for 8 to 12 hours.
3. Strain the rice.
4. Grind the rice finely with a coffee grinder or food processor.
5. Sift the ground rice flour into a bowl.
6. You’ll end up with about 4 cups of rice flour.

Cornstarch is more commonly used than rice flour, but the process of using rice flour is simpler and more forgiving. Although there are notable differences in technique and behavior between cornstarch and rice flour, you really can substitute one for the other in almost any recipe.

The flour will give the fish a nice protective coating, keeping the flesh from becoming fibrous and chewy. It will also allow for even and thorough browning. When making batters for deep frying, use a flour that has a lower gluten content such as cake flour.

If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour.

You can use 100 percent mochiko to replace all-purpose flour or cornstarch when breading fried foods or preparing a roux; it doesn’t have a starchy mouthfeel so it’s a wonderful ingredient regardless of your dietary considerations.

Mochiko is a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice. To make mochiko, producers wash the grains in water to slough away the outer husk, then dehydrate the kernels and mill them into a fine powder.

Corn flour is made by finely grinding whole corn kernels, whereas cornstarch is made just from the starchy part of corn. As a result, corn flour contains protein, fiber, starch, vitamins, and minerals, whereas cornstarch is mostly carbs.

Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules.

Unlike flour, cornstarch has no real flavor to mask, results in a shiny, glossy sauce and it has twice the thickening power of flour–so use 1 tablespoon of cornstarch for every 2 tablespoons of flour your recipe calls for.

Wheat flour Share on Pinterest Wheat flour is more nutritious than cornstarch. Wheat flour is a nutritious alternative to cornstarch, with a higher protein content, fewer carbohydrates, and more dietary fiber than cornstarch. It also contains more vitamins and minerals.

Mac and cheese is very easy to make gluten free with just two easy substitutions. Option one is substituting flour for gluten free flour, and option two is using cornstarch instead of flour. If choosing to use gluten free all purpose flour, simply substitute it for regular flour and mix it with melted butter.