Fine Rice Flour for Baking and Pasta: A very powdery fine rice flour with a texture similar to talcum powder (no grit when rubbed between your fingers), this flour has a higher gelatinization* point than medium ground rice flour. This fine rice flour is often found in Asian food stores (see example picture). If you can’t find fine rice flour then Glutinous (meaning “sticky” not gluten filled) or Sweet Rice flour can be used. However you may need to add a little more liquid than the recipe calls for, especially the pasta dough recipe if using glutinous rice flour. So the fine rice flour is by far the best to use in the blend and worth the extra effort to find.
