This flour is derived from short grain glutinous rice such as sushi or sticky rice. It’s a mild flavored flour and unlike its cousin, brown rice flour, which tends to have a grainy texture, sweet rice flour has a more sand- like consistency. Because it contains more starch than regular or brown rice, it’s more of a cross between a flour and a starch.

I tend to use sweet rice flour quite a bit, albeit in small amounts. I like the way it imparts a wheat-like consistency to my baked goods and that it’s starchiness operates well as a binder.