This rice is the type we commonly eat and make in our rice cookers. The rice grains are typically opaque. Glutinous Rice Flour is ground from long-grain or short-grain sweet white rice and is also called Sweet Rice Flour.
Sweet rice grains are typically solid white. Both flours are gluten-free which make them wonderful alternatives to wheat flour. The name can be misleading because Glutinous Rice Flour is actually gluten-free. Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture.
This Rice Flour is milled from long-grain rice and packaged in a 1 pound grams plastic bag. They can be substituted for the Asian brand flours in most recipes. This Glutinous Rice Flour is milled from short-grain rice, has a grittier texture and a bit heavier than the Erawan brand when compared cup per cup.
Additionally, these flours have become more popular with the rise of gluten-free diets. Rice Flour can be substituted for wheat flour in most bread and cake recipes. However, because of the lack of glutens, additional ingredients such as Tapioca Starch or Potato Starch are usually added to give foods a softer, doughy consistency. Glutinous Rice Flour becomes very sticky when heated and has a uniquely chewy texture.
Glutinous Rice Flour also makes an excellent thickener for sauces and gravies. Both flours have a tendency to separate when combined with water. When using in batters, be sure to stir well to remove any settling before cooking. Rice Flour and Glutinous Rice Flour are raw flours.
They must be cooked completely before eating. Never eat these flours raw. This is the same kind of Rice that is often used in Japanase cooking as it sticks together easily for making things like sushi. Glutinous Rice Flour does not contain gluten but the name refers to the glue like ability of the Flour instead. If you need a Flour to use in sauces such as be chamel or maybe a cheese sauce, then definitely use Glutinous Rice Flour as it has excellent binding and thickening qualities.
What makes Glutinous rice different is its high starch content. Unlike other varieties of rice, Glutinous rice has the most significant quantity of starch. Glutinous rice flour is milled using all sorts of glutinous rice, from long to short grains, cooked and uncooked. Then, all these grains are milled together until a fine white powder is produced. Glutinous Rice flour is gluten-free and can easily be used in Gluten-free recipes. Glutinous rice flour is used in baking, and it can also be used to make pancakes and desserts.
Other cuisines use it to coat fried chicken and seafood. Marinate the chicken for a while, dip it in whisked egg, then coat it with rice flour. Mochiko Rice flour is milled from a glutinous variety of Japanese rice called Mochigome. Mochiko grains are usually left in the water to remove the outer husk. Then the kernels are dried and ground together to make Mochiko Rice flour. Since Mochigome Rice is sweet and sticky, its rice flour also holds these properties.
Unlike Glutinous rice flour, which can be used to crumb coat chicken, Mochiko rice flour is only used in making desserts. When using rice flour as a substitute for wheat flour, often tapioca starch or potato starch are needed to help the dough become softer and more consistent in texture.
In addition to making an excellent flour choice for people who cannot eat gluten, rice flour is also a popular thickening agent which prevents liquid separation.
Because of this, rice flour works great in soups, sauces, and gravies. It is also commonly used to make crackers, cakes, and dumplings. Sweet rice flour is also made from finely milled rice using the same process but using short-grain white rice.
Short-grain sweet white rice has a much higher starch content than either white rice or brown rice. Short grain rice is often referred to as sticky rice as it clumps together. It can also be referred to as glutinous rice or short-grain glutinous rice, not because of gluten; rice is naturally gluten-free, but because the rice has that sticky texture and is glue-like. Those same properties are found when sticky rice is ground into flour.
0コメント