Not to be confused with regular white rice flour, sweet rice flour is finely ground from a specific type of rice referred to as sticky rice or glutinous rice (though it doesn't contain gluten). It's more starchy, sticky, and finely ground than regular white or brown rice flour. I often use it as a base in gluten-free baking recipes, blending it with other whole-grain flours.
It makes pillow-soft sponge cake, flaky gluten-free pie crust, and ethereal pancakes. Try it in fudgey gluten-free brownies or crinkle-top ginger molasses cookies for a sweet treat!
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