Sweet Rice As A Thickener?

[doodle]

I read (somewhere) that it is acceptable to use sweet rice flour as a thickener. Because I am not familiar enough with this product can anyone tell me their experience with doing this and how it compares, results and taste wise, to good old cornstarch?

I have always thickened most of my cooking with cornstarch but some of my customers are saying they can detect the taste of cornstarch so I was hoping to fine something that has the same consistent results with out that "starchy" taste that some say they experience. And yes, I do cook whatever I am thickening for at least 5 minutes to help with the elimination of the taste.

I tried using regular rice flour, I tried tapioca and I tried arrowroot but they were wild cards for me. Again probably b/c I am not familiar enough with them to know a good ratio for consistency.

Any advice on your experience with any of these products would be much appreciated.

thanks, doodle

[sbj]

I love using sweet rice flour as a thickener for gravies and the like. I use it just like regular flour. Sprinkle over melted butter to make a roux. Then add liquid slowly to make the sauce (using a whisk). I'm not much for measuring so I looked up someone else's meaurements: 4 T Butter/fat, 3-4 T Sweet Rice Flour, 1 1/2 C liquid. It's really easy to use and I think it tastes great so I suggest you give it a try. In my experience, I prefer making a roux with sweet rice flour and then adding the broth to simply adding cornstarch paste to the broth. I know a lot of people use cornstarch by adding it as a paste to the liquid. I'm not so sure that sweet rice flour would work this way. It's probably important to cook it in the butter/fat first. Since this step is avoided with cornstarch - perhaps that is why the starchy flavor is coming through in some of your recipes?

[RiceGuy]

I've used sweet rice flour for thickening, and it works well. Just like cornstarch, mix it with water before adding to hot liquids. Arrowroot is also good for thickening, though more expensive. Potato starch can also be used.

[Juliebove]

Cornstarch can break down when food is reheated. I use Sweet Rice flour for all of my gravies and sauces.

[Wenmin]

I am looking for a gluten-free flour to make a roux with. I've been told to use sweet rice flour. This might be a stupid question, but where do you buy this stuff? I've looked at my local grocery store and at Whole Foods. I have yet to find something called sweet rice flour. (Is it white rice flour/brown rice flour?) Would appreciate any help.

Thanks,

[RiceGuy]

I am looking for a gluten-free flour to make a roux with. I've been told to use sweet rice flour. This might be a stupid question, but where do you buy this stuff? I've looked at my local grocery store and at Whole Foods. I have yet to find something called sweet rice flour. (Is it white rice flour/brown rice flour?) Would appreciate any help.

Thanks,

Sweet rice flour (also known as sweet white rice flour) is different than ordinary white or brown rice flour. It is made from sweet white rice, often referred to as Open Original Shared Link. It is more starchy, and thus more suited for use as a thickener.

It is available on the Open Original Shared Link website, and many other on line shops. You should be able to get it in a local health foods store, or Asian market.

[Wenmin]

Sweet rice flour (also known as sweet white rice flour) is different than ordinary white or brown rice flour. It is made from sweet white rice, often referred to as Open Original Shared Link. It is more starchy, and thus more suited for use as a thickener.

It is available on the Open Original Shared Link website, and many other on line shops. You should be able to get it in a local health foods store, or Asian market.

Thanks,

Just ordered some!