Rice flour is the backbone of gluten-free baking for good reason — it's mild in flavor, widely available, and blends beautifully with starches and binders to mimic the texture of traditional baked goods. At RHBulk, we carry four distinct rice flours, each with its own strengths. Here's how to use them.
Know Your Rice Flours
| Flour | Flavor | Best For |
|---|---|---|
| Long Grain White Rice Flour | Neutral, mild | Cookies, cakes, quick breads |
| Medium Grain White Rice Flour | Mild, slightly sticky | Dumplings, batters, mochi-style recipes |
| Long Grain Brown Rice Flour | Nutty, hearty | Sandwich bread, muffins, pancakes |
| Sweet Rice Flour (Mochiko) | Neutral, sticky | Chew in cookies, natural binder, sauces |
💡 Pro tip: Sweet Rice Flour (Mochiko) acts as a natural binder — if you use it in your blend, you can reduce your Guar Gum slightly.
The Starches: Lighten & Bind
| Starch | What It Does | Best For |
|---|---|---|
| Tapioca Starch | Adds chew & elasticity | Bread, pizza dough |
| Potato Starch | Lightens crumb, retains moisture | Cakes, muffins |
| Modified Tapioca Starch | Improved stability | Baked goods that need to hold up over time |
The Binder: Guar Gum
Without gluten, you need something to hold structure. Guar Gum fills that role — use ¼ tsp per cup of flour for cookies and cakes, ½ tsp for breads.
A Go-To Rice Flour Blend
A reliable all-purpose blend from your RHBulk pantry:
- 1½ cups Long Grain White Rice Flour
- ½ cup Sweet Rice Flour (Mochiko)
- ¼ cup Tapioca Starch
- ¼ cup Potato Starch
- ¼ tsp Guar Gum per cup of blend used
🍞 Recipe: Gluten-Free Rice Flour Sandwich Bread
Makes 1 loaf | Prep: 15 min | Bake: 45 min
Ingredients
- 1½ cups Long Grain Brown Rice Flour
- ½ cup Sweet Rice Flour (Mochiko)
- ¼ cup Tapioca Starch
- ¼ cup Potato Starch
- 1 tsp Guar Gum
- 1½ tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm water
- 2 eggs
- 3 tbsp neutral oil
Instructions
- Whisk all dry ingredients together in a large bowl.
- In a separate bowl, combine warm water, eggs, and oil.
- Pour wet into dry and mix until a thick, smooth batter forms (GF bread dough is wetter than traditional dough — this is normal).
- Pour into a greased 9x5 loaf pan. Smooth the top with a wet spatula.
- Cover and let rise in a warm spot for 45–60 minutes until dough crowns above the pan.
- Bake at 375°F for 40–45 minutes until deep golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing — this is key for GF bread!
Stock your gluten-free pantry in bulk — shop Long Grain White, Brown, Medium Grain, and Sweet Rice Flour alongside Tapioca Starch, Potato Starch, and Guar Gum at RHBulk.