No, white rice flour is not glutinous.
White rice flour, often referred to as just "rice flour," is made from long-grain or medium-grain rice. This type of rice flour doesn't contain gluten, the protein found in wheat, barley, and rye.
Glutinous rice flour, on the other hand, is made from short-grain sweet rice (also called sticky rice). Despite its name, glutinous rice flour also does not contain gluten. The term "glutinous" refers to the sticky or glue-like texture it develops when cooked. It's used in Asian desserts and dishes where a chewy texture is desired, such as mochi or rice cakes (as mentioned in the provided video excerpt).
Therefore, it's essential to distinguish between the two:
- White Rice Flour (Rice Flour): Made from regular long or medium-grain rice; gluten-free; does not have a sticky texture when cooked.
- Glutinous Rice Flour: Made from short-grain sweet rice; gluten-free; has a sticky, chewy texture when cooked.
The video excerpt highlights this distinction, recommending plain rice flour for applications where glutinous rice flour's sticky texture isn't desired.
