Soeos Glutinous Rice Flour 48 oz — Sticky Rice Flour for Mochi & Thickening, Gluten-Free Texture

Soeos Glutinous Rice Flour is a finely milled sticky rice powder that delivers the stretchy, chewy texture used in mochi, rice cakes, dumpling skins and smooth thickeners.

Keep a 48-ounce bag of Soeos Glutinous Rice Flour in your pantry to recreate authentic Asian desserts and boost texture in both sweet and savory dishes. Made from glutinous (sticky) rice and ground to a powdery consistency, this flour is prized for its neutral taste, cohesive binding, and ability to produce a tender, elastic bite that conventional wheat or regular rice flour can’t deliver.

How does Soeos Glutinous Rice Flour change the texture of recipes?

When hydrated and cooked, glutinous rice flour develops a sticky, elastic network that gives foods chewiness and cohesion without gluten. That unique property makes it ideal for confections and dumplings where a smooth, pliable mouthfeel is desired.

• Creates chewy, stretchy mochi and rice cakes with a glossy finish.
• Binds fillings and prevents crumbling in dumpling skins and glutinous balls.
• Produces glossy, lump-free textures when used as a thickening agent.

What dishes can I make with this 48 oz bag?

This larger size supports frequent home cooking, small-batch baking, and sharing at gatherings. Use it across a wide range of recipes from traditional Asian sweets to modern bakery experiments.

• Mochi, daifuku, and sticky rice cakes that require elasticity.
• Glutinous rice balls (tang yuan), sweet puddings, and custard wraps.
• Thickeners for soups, sauces, and custards that stay smooth and glossy.
• DIY rice noodles, batter for pan-fried snacks, and gluten-free baking blends.

How do I substitute it in recipes and what should I avoid?

Soeos Glutinous Rice Flour cannot be swapped 1:1 with all-purpose flour for every recipe because it lacks gluten and behaves stickier. Use it where chewiness or binding without gluten is desired; combine with other flours for structure in baked goods.

• Replace part of wheat flour in recipes to introduce chew without full structure loss.
• Avoid direct 1:1 swaps in yeast breads—pair with wheat or xanthan gum for rise and crumb.
• Use measured hydration—too much water leads to overly sticky results.

How should I store and measure this glutinous rice flour?

Store in a cool, dry place in an airtight container to preserve freshness and prevent clumping. Scoop with a dry spoon and level off for consistent results, and refrigerate or freeze for long-term storage in humid climates.

• Keep sealed in a cool pantry; refrigerate after opening for extended shelf life.
• Measure by spooning into the cup and leveling to avoid compacted excess.
• Seal in a zip bag or airtight jar to block moisture and pantry pests.

Who is this for: Home cooks, bakers, and creators of Asian desserts who want a reliable 48-ounce supply of authentic glutinous rice flour. Whether you’re making traditional mochi, experimenting with gluten-free thickening, or preparing dumplings for family meals, Soeos offers the neutral flavor and sticky texture that specialists demand—without artificial additives, so you can focus on technique and taste.

Ingredients

rice flour