Posted October 20, 2022 by admin
If you are looking for a substitute for glutinous rice flour, here are some great options for you.
Do you like rice cake, Japanese Mochi, or other sweets made from glutinous rice flour? If you do, you must know it is the star ingredient for all these Asian recipes and many other desserts and treats.
Many Asian dishes use glutinous rice flour. But if you do not have this flour available, you can still use some nice alternatives to make similar dishes.
This blog covers 10+ perfect substitutes for glutinous rice flour.
Mochi is one of the many dishes prepared with glutinous rice. The short-grain japonica glutinous rice is the main ingredient in the making of Mochi.
Mochi is a traditional Japanese rice cake typically made in a ceremony called Mochitsuki.
The cake also has Mochigome and sometimes other ingredients like water, sugar, and cornstarch. The rice is crushed and made into a paste then it is molded into any desired shape.
Although glutinous rice flour is a gluten-free baking ingredient list, you should also know about its substitutes. You can swap it with all-purpose flour to make sauces and stews at a 1:1 ratio. Note that this is not a gluten-free option.
You can also replace it with another less common culinary, arrowroot powder. It is more often used in Shiratamako recipes. To make more Asian dishes, you sure need glutinous rice flour.
But, if you don’t have them available, use the following great alternatives for glutinous rice flour.
If you intend to use glutinous rice, potato starch as a thickener is a good option for your meals. Yes, you guessed it right, it’s a starch extracted from potatoes.
Remember to use it in equal quantities as you would have used the glutinous rice flour. Having said that, I will add that this substitute is very dull to taste; if you add a little sugar, you will lift up the recipe.
Cornstarch is an excellent substitute for sweet rice flour when you want a thickener. Cornstarch is taken from corn kernels. It is widely used in soups and sauces to thicken the dish.
Keep the quantities similar to the glutinous rice flour in your dishes. This is the ratio that always works in most cases. Even so, you can add a little more cornstarch if need be.
Just don’t let the recipe get thicker than required as it gets warmer. It is one of the best substitutes for glutinous rice flour.
As one of the healthiest substitutes for glutinous rice flour, coconut flour is readily available and inexpensive. Even vegans can use it. It does add a little sweet and coconutty flavor to your meals while making a perfect glutinous rice flour substitute.
As the name implies, coconut flour comprises dried coconut meat. Coconut meat is squeezed from coconut meat, then the meat is dried at low temperatures and ground into flour. This process makes coconut flour suitable for baking.
1.5 cups of coconut flour will replace 1 cup of glutinous rice flour. You’ll need to add more water to the food while making or use a binding agent to increase coconut flour’s stickiness.
One of the best sweet rice flour substitutes is almond oil. It is also ideal for carbohydrate-conscious people.
Almond flour comes packed with nutrients like proteins, minerals, and vitamins. Also, almonds are available everywhere, so you can easily grind your almond flour anytime. Swaps to healthy foods will always do you good.
Almond flour is a lot less sticky than glutinous rice flour. It indicates you will have to add a binding agent as you make your dish.
Replace a cup of Glutinous rice flour with 1.5 cups of almond flour. It’s also not that sweet in taste, so you could add some sugar if you are up to that.
Note that almond flour is also more beneficial than traditional wheat healthwise. It reduces bad LDL cholesterol and resists insulin.
The popular, gluten-free sorghum flour is full of tremendous health benefits. It is best known as a superfood that contains all essentials of healthy eating. The nutrients include fiber, iron, potassium, and more.
You can easily use this sorghum flour as an alternative to glutinous rice flour. Use an equal amount of sorghum flour as you’d use for glutinous rice flour. It is less sticky. You’ll have to use more water while making your meal.
This type of flour also goes very well with food coloring. You can create multicolor dishes with sorghum flour without hassle. It is also effective for people with celiac disease.
If you seek gluten-free food ideas, then it’s good for you.
Tapioca flour is a type of starch extracted from cassava plants’ roots. Tapioca flour is one of the most attractive gluten-free flour replacement options. It is slightly sweet and starchy, so it became a staple in gluten-free baking.
Also, it has become an awesome thickening agent in sauces, soups, and pie fillings.
But you will need to include some sugar in your recipe because this flour is not sweet like glutinous rice flour. This will become one of your go-to substitutes for glutinous rice flour.
Chapssal flour is a glutinous flour made from the Korean version of glutinous rice, “Chapssal.” Its packaging is normally labeled as “sweet rice flour” or Chapssal Garu in Korean.
Chapssal flour is 100% sweet and is great for making flour soup base for Kimchi seasoning.
It is also a perfect choice for making Korean dough and batter. Chapssal rice flour is also sticky and glue-like. When added to the dough, it gives an elastic, chewy, and pleasant texture.
Glutinous rice flour and normal rice flour are two different types of rice. There is a subtle name difference.
Rice flour is ground from medium or long-grain white rice. It is the most common type of rice we use in our day-to-day eating. Normal rice grains are typically opaque in shape.
Like other substitutes for glutinous rice flour, you can also use rice flour to make many types of desserts.
Follow your gluten-free diet and use a binding agent. Use rice flour as a thickener for dishes like Cantonese black sesame tong sui, this starchy rice flour will also be helpful.
It’s a white, flavorless ingredient most commonly used as a thickener in savory dishes. Arrowroot flour is also known as arrowroot starch or arrowroot powder. You can also use it in fruit pie fillings.
Arrowroot flour has a long shelf life, like corn starch. It is also known for creating a pleasant and glossy finish on meals. Hence, playing its part in good presentations also. It is also a perfect option for freezable foods. It won’t break down after the freezing and thawing process.
Tip: You should add it at the end of the making of your food. Remember, cooking it for too long can break it down and affect its thickening properties.
Shiratamako flour happens to be a glutinous short-grain rice flour made from Mochigome rice. It has these similar attributes to mochiko flour. However, the difference is that Shiratamako has a slightly different texture.
The reason behind this is that rice has been processed differently. Shiratamako grains are soaked again after washing. They are ground when still wet. The output (ground paste) is pressed, dehydrated, and ground.
As a result, Shiratamako flour has bigger pieces than mochiko flour. It makes a less doughy, chewier batter. This quality makes it an absolute substitute for sweet rice flour.
Mochiko flour is also known as Gyuhiko or Daifukuko. It is also a glutinous rice flour; you can replace it with glutinous rice flour. They name it Mochiko flour on the label, so people outside Asia don’t get confused about them being made from glutinous rice flour.
To dive a little more into making Mochiko flour, it is made particularly from a cooked Japanese glutinous rice called mochigome.
Abnormal glutinous rice is made from other glutinous cultivars, such as Filipino Malagkit. Mochiko flour is also a short-grain sweet white rice.
Above are 10+ substitutes for conventional glutinous rice flour. You can use these alternatives for glutinous rice flour to enjoy great-tasting food just as you would using glutinous rice flour.
Variety is always welcomed, so feel free to use any of these and enjoy your recipes on the go. Our favorite rice flour substitute is almond flour. It is equally nutritious and effective against heart disease and an active agent for controlling blood sugar.