Japanese rice flour is a gluten-free ingredient.
Rice has been produced in Japan for over 3,000 years, and there has always been a focus on bringing out the delicious flavor naturally possessed by the rice.
Japanese rice flour, made with expert Japanese craftsmanship and boasting exceptional quality, has fine particles that are very uniform in size compared to rice flour produced in other countries, giving it certain qualities that make it especially well-suited for baking the products of a gluten-free bakery.
Compared to the rice flour of other countries, Japanese rice flour tends not to clump together, and it’s very kneadable.
This makes it an ingredient that’s easy to work with.
Breads, cakes, and other baked goods made with Japanese rice flour don’t become crumbly after baking, and they keep their moist richness and soft textures for a long time.
Using Japanese rice flour lets you make foods that are both delicious and gluten-free.