Asian Market Rice Flours

[MartialArtist]

I have found that my nearest Asian market carries 2 brands of rice flour -- Flying Horse and Erawan -- and I am seeking any personal experience testimonials people can offer comparing the two. Specifically, do you believe one makes a moister final baked good or one that lasts longer before going stale? Have you had a gluten reaction from either one (shouldn't be a problem for either based on ingredients, but never know...)?

Looking at the package info, they both contain "rice flour, water" as the ingredients. The nutrition panel for Flying Horse indicates 2g of dietary fiber while Erawan claims 0g, and FH has 200 calories per serving while Erawan has 110 (same serving size).

I have done some baking with each, and in the few cases where I have used each on the same recipe, I don't think I have noticed a taste or texture difference, but I'd like more than just my own opinion!

Any input?

BTW -- I am NOT talking about the sweet rice flour or glutinous rice flour products. I have selected the Mochiko brand as my brand of choice for that and am happy with the price and outcomes I have had with it so I don't intend to keep messing with various brands for that ingredient, I don't think. (Feel free to convince me otherwise if I'm wrong, though!)

[freeatlast]

I have found that my nearest Asian market carries 2 brands of rice flour -- Flying Horse and Erawan -- and I am seeking any personal experience testimonials people can offer comparing the two. Specifically, do you believe one makes a moister final baked good or one that lasts longer before going stale? Have you had a gluten reaction from either one (shouldn't be a problem for either based on ingredients, but never know...)?

Looking at the package info, they both contain "rice flour, water" as the ingredients. The nutrition panel for Flying Horse indicates 2g of dietary fiber while Erawan claims 0g, and FH has 200 calories per serving while Erawan has 110 (same serving size).

I have done some baking with each, and in the few cases where I have used each on the same recipe, I don't think I have noticed a taste or texture difference, but I'd like more than just my own opinion!

Any input?

BTW -- I am NOT talking about the sweet rice flour or glutinous rice flour products. I have selected the Mochiko brand as my brand of choice for that and am happy with the price and outcomes I have had with it so I don't intend to keep messing with various brands for that ingredient, I don't think. (Feel free to convince me otherwise if I'm wrong, though!)

I do not know the brand name of the one I bought b/c it was written in Chinese in red letters. I could tell a definite difference in the freshness department as in it was a bit stale. Bob's Red Mill has always been fresher and so I'm back using their brand.

[MartialArtist]

I do not know the brand name of the one I bought b/c it was written in Chinese in red letters. I could tell a definite difference in the freshness department as in it was a bit stale. Bob's Red Mill has always been fresher and so I'm back using their brand.

Unfortunately for me, both are covered in red lettering. Frankly, I had to pay fairly close attention to identify one from the other since I don't read any type of character writing. But one's logo is a flying horse and the other is an adorned elephant I think.

[Darn210]

I use Flying Horse (it's the only brand that they carry). We have never had any issues with it. I use it mostly for my cake/cupcake recipe so it's not something that we ingest on a daily basis (I use Authentic Foods Fine Ground Brown Rice Flour in the recipe for my everyday flour blend). I prefer the Flying Horse brand quite a bit over Bob's Red Mill because of price and because it is a much finer ground flour and provides a better texture (not gritty) for my cakes.