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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Glutinous rice flour is naturally gluten-free, making it a suitable alternative for individuals with celiac disease or gluten sensitivity. It provides a quick source of energy due to its high carbohydrate content and contains manganese, which supports bone health and metabolism. However, it's primarily a source of carbohydrates and should be consumed in moderation as part of a balanced diet.
Per 100g, glutinous rice flour contains approximately 353 calories and 80g of carbohydrates. It is also low in fat (0.5g) and provides 6g of protein. It offers a quick energy boost due to its high starch content.
While low in fat and sodium, glutinous rice flour is high in carbohydrates and calories, providing a quick energy source. It doesn't offer significant fiber or protein for satiety, which are important for weight management. Therefore, it's not typically recommended as a primary food for weight loss and should be consumed in moderation.
Yes, despite its name, glutinous rice flour is completely gluten-free. The term 'glutinous' refers to its sticky, glue-like texture when cooked, not to the presence of gluten protein. It is a safe alternative for individuals with celiac disease or gluten sensitivity.
Glutinous rice flour is high in carbohydrates and has a high glycemic index, meaning it can cause a rapid rise in blood sugar levels. Diabetics should consume it with caution and in very small portions, ideally paired with fiber and protein to help mitigate blood sugar spikes. Consulting a healthcare professional or dietitian is recommended.
Glutinous rice flour is widely used in Asian cuisine to create chewy, sticky textures in desserts and savory dishes. It's a key ingredient in mochi, tangyuan, nian gao, and various dumplings, providing elasticity and a unique mouthfeel.
glutinous rice flour is a versatile ingredient found in cuisines around the world. With 353 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring glutinous rice flour with step-by-step instructions.
Browse recipes →Glutinous rice flour is made from short-grain glutinous rice and contains a high amount of amylopectin starch, which gives it a sticky, chewy, and elastic texture when cooked. Regular rice flour, made from long-grain or medium-grain rice, has a higher amylose content, resulting in a less sticky, more crumbly texture suitable for different applications.
Store glutinous rice flour in an airtight container in a cool, dry, and dark place, such as a pantry. This prevents moisture absorption and keeps pests out. Properly stored, it can last for up to 1-2 years.
The term 'glutinous' refers to the flour's sticky, glue-like consistency when cooked, not to the presence of gluten protein. It comes from the Latin word 'gluten,' meaning 'glue.' Glutinous rice flour is made from a specific type of rice that is naturally free of the protein gluten.
Yes, glutinous rice flour can be used as a thickener, especially in Asian sauces and gravies, due to its high amylopectin content. It creates a very clear, glossy, and stable thickening effect, similar to tapioca starch, but can result in a slightly chewier texture.
