Rice Flour vs. Sweet Rice Flour: What's the Difference?

Rice flour and sweet rice flour sit side by side on the shelf, they're both gluten-free, and they look almost identical. But they behave very differently in the kitchen. One gives you crisp, tender baked goods; the other gives you the soft, sticky chew of mochi. This guide explains the difference between rice flour and sweet rice flour, whether you can substitute one for the other, and which to use for baking, thickening and traditional recipes.

Quick Answer

Rice flour is ground from regular long- or medium-grain rice and gives baked goods a light, slightly crisp texture. Sweet rice flour (also called glutinous rice flour, sticky rice flour or mochiko) is ground from sticky short-grain rice and becomes chewy and stretchy when cooked. Despite the name, sweet rice flour isn't sweet and contains no gluten. The two aren't interchangeable one-for-one: use rice flour for gluten-free baking, batters and thickening, and sweet rice flour for mochi, dumplings and chewy desserts.

What Is Rice Flour?

Rice flour is made by milling raw rice into a fine powder. White rice flour is made from polished rice and has a mild flavor and pale color. Brown rice flour is made from whole-grain brown rice and has a nuttier taste and a little more fiber.

Because it has little structure on its own, rice flour is usually blended with other gluten-free flours and starches for baking. It's also popular for:

• Light, crisp coatings for tempura and fried foods
• Gluten-free breads, cakes and cookies (as part of a blend)
• Noodles and snappy textures
• Thickening soups, stews and sauces (brown rice flour is often used for this)
• Shortbread-style cookies, for a delicate, sandy crumb

What Is Sweet Rice Flour?

Sweet rice flour is made from glutinous rice, a sticky short-grain variety. You'll also see it labeled glutinous rice flour, sticky rice flour or sweet rice, and some well-known brands include mochiko (Japanese) and shiratamako, a finer type used for chewy dumplings.

The word "glutinous" refers to the sticky texture of the cooked rice, not gluten. Glutinous rice is high in amylopectin, a starch that becomes gluey and stretchy when cooked, and low in amylose. That's what gives mochi, dango and rice cakes their signature bounce.

Rice Flour vs Sweet Rice Flour: Side-by-Side

Is Sweet Rice Flour Gluten-Free?

Yes. Both rice flour and sweet rice flour are naturally gluten-free. If you have celiac disease or a serious sensitivity, check the package for a gluten-free label, because flours can be cross-contaminated during processing.

Can I Substitute Rice Flour for Sweet Rice Flour?

Usually not with good results, and not in the same amount. Because sweet rice flour is much stickier, swapping in regular rice flour makes mochi and chewy desserts crumbly and dry. Swapping sweet rice flour into a cake or cookie recipe that calls for rice flour can make it gummy or dense.

A few guidelines:

• Mochi, dumplings, rice cakes: use sweet rice flour. Cornstarch, potato starch and tapioca can replace regular rice flour in many recipes, but cornstarch can't replace glutinous rice flour in mochi.
• Gluten-free baking blends: a small amount of sweet rice flour can add chew and binding to a rice flour blend, but use it in the proportions the recipe gives.
• Thickening: rice flour (especially brown rice flour) is the simpler choice for soups and sauces.
• Substituting generally: follow the recipe, or adjust the liquid and test a small batch first.

Which One Should You Use?

• Gluten-free cakes, muffins and cookies: rice flour as part of a blend with starches such as tapioca or potato starch.
• Tempura and crispy coatings: rice flour.
• Mochi, rice dumplings, and chewy desserts: sweet rice flour.
• Thickening gravies and sauces: rice flour or brown rice flour.
• Chewy gluten-free bread or pizza dough: add a little sweet rice flour to a blend for stretch.
• Everyday gluten-free flour mixes: keep both in the pantry. If you want to branch out, SFMart's organic grain flours collection has more options.

White Rice Flour vs Brown Rice Flour

White rice flour is lighter and milder, which makes it a better fit for delicate baking and coating. Brown rice flour is made from the whole grain, so it has a nuttier flavor, a slightly coarser texture and more fiber. It's a popular choice for breads and thickening. Many gluten-free blends combine the two. For more on choosing between types of rice, see our guide to which rice is best for consumption.

How to Store Rice Flours

Store rice flour in an airtight container in a cool, dry place. Brown rice flour contains the oily germ, so it spoils sooner and keeps best in the refrigerator or freezer. Sweet rice flour keeps well in the pantry if sealed. Our post on whether rice can go bad or expire has more on storage and shelf life, and our guide on how to store rice long term covers the grain itself.

Where to Buy Sweet Rice Flour

Check the label carefully: sweet rice flour is often sold as glutinous rice flour, sweet rice flour or mochiko. At SFMart you can buy organic sweet rice flour, organic rice flour and organic brown rice flour. Or explore the full organic rice flour collection.

If you're curious about the rice behind sweet rice flour, read our guide to what glutinous rice is. Our post on hulled millet vs glutinous millet explains a similar naming mix-up with another grain.

Final Thoughts

Rice flour and sweet rice flour are both gluten-free, but they have different jobs. Use rice flour for light, crisp baking and thickening, and sweet rice flour for soft, chewy treats. Keep both on hand and you can cover most gluten-free and Asian-inspired recipes.

Ready to stock up? Shop SFMart's organic rice flours or browse the full organic rice collection.