Bob's Red Mill Gluten-Free Sweet White Rice Flour, 24 oz., Pack of 4

Bob's Red Mill Gluten-Free Sweet White Rice Flour — 24 oz | Pack of 4

The "sweet" in sweet white rice flour does not refer to flavor — it refers to stickiness. Sweet rice (also called glutinous rice, or mochigome in Japanese) is a variety with very high amylopectin content relative to amylose. Amylose chains are long, linear, and tend to retrograde (recrystallize) upon cooling — producing a dry, firm texture. Amylopectin chains are branched and retain their gel structure after cooking, which is what gives mochi, rice cakes, and filled dumplings their characteristic chewy, sticky, stretchy texture that no other flour can replicate. Bob's Red Mill mills sweet white rice (mochiko-style flour) in a dedicated gluten-free facility — tested and verified free from cross-contamination — making it safe for celiac disease. For baking applications, sweet white rice flour works best when blended with starches (tapioca, potato) to balance stretch with structure. As a sauce thickener, it produces a silkier consistency than cornstarch with better freeze-thaw stability. Pack of 4 × 24 oz bags.

Key Features

• High Amylopectin (Glutinous Rice Flour): Not to be confused with regular white rice flour — the branched amylopectin structure is what creates the sticky, stretchy texture of mochi and rice cakes that cannot be replicated with other flours
• Certified Gluten-Free (Dedicated Facility): Milled in a facility dedicated entirely to gluten-free grains — tested and verified safe for celiac disease and gluten sensitivity
• Smoother Sauce Thickener: Silkier consistency and better freeze-thaw stability than cornstarch — more neutral color in gravies and sauces
• Neutral Flavor: Mild, barely perceptible taste that lets other ingredients shine
• Certified Kosher | Non-GMO
• Pack of 4 × 24 oz: For mochi-making, gluten-free pastry baking, Asian noodle applications, and sauce thickening

How to Use

For mochi and rice cakes: use as the primary flour. For gluten-free baked goods: blend with tapioca starch and potato starch for balanced structure and chew. For sauces and gravies: substitute 1:1 for cornstarch as a thickener. From Bob's Red Mill — whole grain milling specialists since 1978.

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