Flour made from finely ground rice. Used widely in Japanese and Asian cooking for making sweets, noodles, bread, and as a gluten-free alternative to wheat flour.
Recently, the variety of sweets and pasta made with rice flour has been increasing.
Usage
米粉 has gained popularity as a gluten-free ingredient. In traditional Japanese sweets (和菓子), specific types of rice flour are used: 上新粉 (from non-glutinous rice) and 白玉粉 (from glutinous rice).