Rice Flour Recipe

Mix dry ingredients

Sift 200 g rice flour into a medium bowl to remove lumps. Add 1 tsp salt if using, and whisk briefly to combine.

Add liquid

Make a well in the center and pour in about 250 ml water gradually, whisking constantly to form a smooth, lump-free batter. Add 1 tbs vegetable oil and whisk until combined. Adjust water to reach desired consistency: thicker for pancakes, thinner for crepes.

Rest

Let the batter rest for 10–15 minutes at room temperature to hydrate the flour and reduce grittiness.

Cook

Heat a nonstick pan over medium heat and lightly oil. For pancakes, pour 2–3 tbs batter per pancake and cook 2–3 minutes until edges set and underside is golden, flip and cook 1–2 more minutes. For crepes, pour a thin layer and tilt pan to spread; cook 1–2 minutes per side.

Store or use

Unused dry rice flour: keep sealed in an airtight container in a cool, dry place up to 3 months (longer if refrigerated). Leftover batter: refrigerate up to 24 hours; stir before using.

Combine up to 2 tbs rice flour with an equal amount of cold water to make a smooth slurry. Slowly whisk the slurry into hot liquid (soup or sauce) and simmer 1–2 minutes until thickened and translucent. Do not boil vigorously to avoid thinning.

Heat a dry skillet over medium-low heat. Add 200 g rice flour and toast, stirring constantly, for 4–6 minutes until aroma becomes nutty and the color is slightly deeper. Cool completely before storing to prevent clumping.