Glutinous rice flour
Flour from waxy rice varieties sets into cohesive, chewy doughs and pastes. Cooks use it in rice cakes, dumplings, selected breads and fermented seasoning pastes.
Ingredients
1086 articles on substrates, cultures and additives.
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Grains, flours and brans
Rice flour
Rice flour is ground, non-waxy rice used in breads, batters and noodles. Its particle size, milling and rice variety shape how it absorbs water and sets when cooked.
Buckwheat
Buckwheat is a triangular-seeded flowering plant whose whole groats and flour cross regional food traditions, from porridge and pancakes to modern sourdough and gluten-free bread.
Wheat
Wheat is the edible seed of grasses in the Triticum genus, a diverse family of grain crops used whole, cracked and milled. The page covers the raw grain; flour grades and blends have separate pages.