White Rice Flour

Store in an airtight container in a cool, dry place. Can become rancid if exposed to moisture or warmth over time. Refrigeration or freezing extends shelf life significantly.

White rice flour absorbs moisture readily—sift before measuring and store in an airtight container.

It produces denser, less elastic batters than wheat flour; often works best blended with other flours or binding agents.

Works well for delicate items like crepes, cakes, and as a thickener for gravies and soups.

Lacks gluten, so baked goods may need added binders like xanthan gum or eggs for structure.

Using it as a 1:1 swap for wheat flour without adjusting liquid or adding binders—results can be gritty or crumbly.

Leaving it exposed to air or moisture, which causes clumping and accelerates spoilage.

Overmixing batters, which can make baked goods dense rather than light.