mochiko flour
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Mochiko flour is naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivity. It's very low in fat and sodium, and provides a quick source of carbohydrates for energy. However, it is calorie-dense and high in carbs, so moderation is key.
Per 100g, mochiko flour contains approximately 366 calories, 6.7g of protein, 80.1g of carbohydrates, and 0.6g of fat. It offers a significant energy boost primarily from its carbohydrate content.
While mochiko flour is low in fat and sodium, it is high in carbohydrates and calories. Consuming it in large quantities, especially in traditional sweet preparations like mochi, may not be conducive to weight loss. Portion control is important if you are managing your weight.
Yes, mochiko flour is naturally gluten-free. It is made from short-grain glutinous rice, which despite its name, does not contain gluten. This makes it a safe and versatile option for individuals with celiac disease or gluten intolerance.
Yes, mochiko flour is vegan. It is derived solely from glutinous rice, a plant-based ingredient, and contains no animal products or by-products.
Mochiko flour is high in carbohydrates and has a relatively high glycemic index, meaning it can cause a rapid rise in blood sugar levels. Diabetics should consume it in very small portions and monitor their blood glucose, or consult with a healthcare professional.
Mochiko flour is primarily used in Japanese cuisine to make traditional sweets like mochi, dango, and gyuhi, due to its unique chewy and elastic texture. It can also be used as a thickening agent for sauces or in gluten-free baking to add chewiness.
mochiko flour is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and 6.7 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring mochiko flour with step-by-step instructions.
Browse recipes →Mochiko flour itself has a very mild, slightly sweet, and neutral rice flavor. Its most distinctive characteristic is the texture it imparts when cooked: incredibly chewy, elastic, and somewhat sticky, which is why it's often called "glutinous" rice flour.
Mochiko flour should be stored in an airtight container in a cool, dry, and dark place, such as a pantry or cupboard. This prevents moisture absorption and keeps pests out. For extended freshness, especially in humid climates, it can be stored in the refrigerator or freezer.
When stored properly in an airtight container in a cool, dry place, mochiko flour can last for up to 6-12 months. In the refrigerator or freezer, its shelf life can be extended even further, often up to 1-2 years. Always check for any off smells or discoloration before use.
