Rice flour is the gluten-free baker's flour of Asia — it gives rice crêpes their softness, dim sum skins their transparency, and tempura its crispy coating.
Rice flour (粘米粉 zhān mǐfěn) — also known as rice flour or farine de riz, in Thai แป้งข้าวเจ้า (paeng khao chao), in Vietnam bột gạo — is finely milled flour made from dried rice grains (indica rice), completely gluten-free.
Lighter and finer than wheat flour. It thickens differently: it absorbs less water when heated but produces a cleaner, clearer gel. Not to be confused with glutinous rice flour (糯米粉), which is more elastic.
rice flourgluten-freebakingthickenerThe staple flour of East and Southeast Asian cuisines. In China it is the basis of cheung fun and radish cake (萝卜糕). In Vietnam of bánh xèo and bánh bèo. In Japan for mochi-related preparations.
Neutral, mild rice aroma. Imparts no flavour of its own but contributes to texture — light, crispy or soft depending on the application.
In China used for cheung fun (肠粉) and lo bak go. In Vietnam for bánh xèo (crispy rice crêpe) and bánh cuốn. In Thailand for kanom krok (coconut rice pancake).
Store dry, cool and dark for 12–18 months. After opening, keep in an airtight container.
Always mix rice flour in cold water before adding to hot liquids — adding it directly to hot water causes lumps. For a crispy batter: use ice-cold water and mix as little as possible.
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