Below is a list of all known varieties for Rice Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arborio Rice Flour | Milled from Arborio rice, prized for its high amylopectin content, resulting in creamy sauces. |
| Brown Rice Flour | Milled from whole-grain brown rice, offering a nuttier flavor and higher fiber content than white rice flour. |
| Glutinous Rice Flour (Non-Sweet) | Rice flour from non-sweet glutinous varieties, used primarily in savory Asian preparations where stickiness is desired. |
| Japonica Rice Flour | Milled from short-grain, high-starch rice (e.g., Calrose), resulting in a slightly stickier texture. |
| Sweet Rice Flour (Glutinous) | Milled from glutinous rice; essential for chewy textures in Asian desserts (e.g., Mochi) and as a binder. |
| White Rice Flour (Super Fine) | Extra-finely milled white rice flour for light, non-gritty texture in gluten-free baking. |