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Japanese Rice Flour is a gluten-free alternative to traditional flours that is still perfect for everyday cooking.
Being gluten-free, it does not clump, making sifting unnecessary. Made from 100% rice cultivated in Japan, this flour will add a light moist springiness to bread, pastries and cakes and will provide a crunchy, crispy coating to fried foods like tempura, without absorbing too much oil.
It can be used just like regular wheat flour, due to the high starch content it makes an excellent thickener for sauces.
Store in a dry, cool, dark place. Close well after opening.