Komeko White Rice Flour 450 g (1 lb) – Gluten-Free, Milled in Japan

Finely milled white rice flour (komeko) from Kouta Shouten, a popular rice flour in Japan. 450 g (15.9 oz).

3 reasons to choose rice flour

• Gluten-free
• For sweets and for bread
• Made with care for safety and taste

Why Kouta Shouten's rice flour

• A wheat substitute. It contains no wheat and no gluten, so you can use it in place of wheat flour when baking bread and desserts.
• Nutrition. Rice flour has a good amino acid balance compared with wheat flour.
• Finely ground. Because the flour is so fine, there's no need to sift it, and cakes rise evenly. Sponge cake made with it has a noticeably smoother texture.
• Milled in Japan at a skilled contract mill.

Characteristics of rice flour

1. Cakes turn out soft and moist; bread turns out fluffy and chewy.
2. It absorbs less oil than wheat flour (about 21% vs. 38%), so fried foods come out lighter.
3. It doesn't clump when you add water, so batters get thick and smooth easily.
4. It contains no gluten.
5. It has little flavor of its own, so it works well with other ingredients.

Cooking with rice flour is no different from cooking with wheat flour. Just use it as a substitute.

What you can make

Bread, spring rolls, doria (rice gratin), madeleines, buchimgae (Korean pancakes), fried chicken and tempura batter, sponge cake, dango, pasta, cookies, and soup.

Fluffy rice flour pancakes

Ingredients: 1 egg, 2 Tbsp cane sugar or beet sugar, 100 ml milk, 1/2 tsp coarse salt, 100 g rice flour, 1 tsp baking powder, 1 Tbsp vegetable oil.

1. Put the sugar, salt, and egg in a bowl and beat with a whisk until the sugar dissolves.
2. Add the milk and mix gently so you don't break the bubbles.
3. Mix in the rice flour and baking powder. Gluten won't form, so it's fine to mix thoroughly.
4. Add the vegetable oil and mix well.
5. Heat a nonstick pan over medium heat and pour in the batter with a tablespoon. Oil the pan if it isn't nonstick.
6. Flip the pancake when bubbles start to form.
7. It's done when the other side is nicely browned.

Rice flour and kinako cookies

Ingredients: 50 g rice flour, 20 g kinako (roasted soybean flour), 20 g cane sugar, 3 Tbsp unsweetened soy milk, 1 Tbsp vegetable oil, and a little rice flour for dusting.

1. Put the cane sugar, soy milk, and vegetable oil in a bowl and whisk well.
2. Once the sugar has dissolved, add the rice flour and kinako and mix with a spatula.
3. When everything is mixed, gather the dough into a ball.
4. Roll it out to about 5 mm thick and cut out shapes with a cookie cutter.
5. Place the cookies on a lined baking sheet and bake at 350°F (175°C) for 15 minutes.
6. They're done when browned.

Nutrition (per 20 g; about 22 servings per bag)

• Calories 70
• Total fat 1 g (saturated fat 0 g, trans fat 0 g)
• Cholesterol 0 mg, sodium 0 mg
• Total carbohydrate 16 g (dietary fiber 0 g, total sugars 0 g, added sugars 0 g)
• Protein 1 g
• Calcium 0 mg, iron 0.2 mg, potassium 20 mg

Details

• Ingredients: non-glutinous rice, grown in the U.S. and Japan
• Gluten-free
• Net weight: 450 g (15.9 oz) per bag
• Manufacturer: Kouta Shouten Co., Ltd., Ibaraki, Japan

Food products can't be returned unless they arrive damaged or defective. Ships within the United States only.