How to Substitute Sweet Rice Flour for Wheat Flour to Thicken Sauces

With rising rates of prevalence of celiac disease in North America and Europe, there is an increasing trend toward gluten-free cooking and baking. While wheat-based flour is the traditional means of thickening sauces, typically through a roux, the starch found in sweet rice flour works just as well. Also called glutinous, or mochiko, this rice has been ground for centuries and used in Asian cooking. An added beneficial property of the flour is that it does not separate when frozen, allowing sauces to be preserved in the freezer for months after they've been made.

Things You'll Need

Small saucepan
Measuring spoons
Sweet rice flour
Unsalted butter or oil

Whisk
Medium saucepan
Liquid for sauce
Salt to taste

Instructions

Determine the amount of wheat flour called for in the recipe. Measure out an equal amount of sweet rice flour to that called for.
Measure out the same amount of butter or oil as flour. Melt the butter or heat the oil over medium heat in the small saucepan until bubbling and lightly browned.
Add the sweet rice flour to the browned butter or oil and stir. Continue stirring as the mixture begins to turn golden. Remove the roux from heat.
Pour the liquid for the sauce into the medium saucepan. Turn the element to medium-high heat and set the saucepan on it. Cook the liquid until it is simmering.
Add the roux, one tablespoon at a time, to the hot liquid, whisking vigorously to ensure it is completely incorporated before adding more. Continue doing this until the sauce is at the desired consistency.

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