Rice flour special for pastry

Pastry rice flour is very different from ordinary rice flour. It is not made from glutinous rice, but from 100% non-glutinous Japanese rice. This rice flour is finely ground using a pestle and stone mill.

Less sticky and less elastic in use, it is particularly suitable for Japanese manju as well as for pancakes, creme desserts and custards. Its particle size is less than half that of wheat flour. Its fine particle size makes for a soft, melt-in-the-mouth dough. It is useful for bread, sponge cake, chiffon cake, cookies, tarts and scanelés.

Gluten-free, this flour is rich in carbohydrates, B vitamins and minerals. It goes perfectly with yam flour to make steamed buns.