Glutinous Rice Flour: Grams to Cups Conversion
Glutinous rice flour is milled from waxy short-grain rice (100% amylopectin starch) with a density of 0.59 g/mL. Despite its name, it contains no gluten — 'glutinous' refers to its sticky, stretchy texture when hydrated. A 5g measurement error in mochi or tang yuan dough creates completely different textures. This is one of the few flours where gram precision is genuinely life-or-death for the recipe.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| g | Cups |
|---|---|
| 50 | 0.4 |
| 100 | 0.7 |
| 150 | 1.1 |
| 200 | 1.4 |
| 250 | 1.8 |
| 300 | 2.1 |
| 350 | 2.5 |
| 400 | 2.9 |
| 450 | 3.2 |
| 500 | 3.6 |
| 600 | 4.3 |
| 700 | 5.0 |
| 800 | 5.7 |
| 900 | 6.4 |
| 1000 | 7.2 |
Essential for mochi, tang yuan, dango, tteok (Korean rice cakes), Filipino kakanin, and Japanese wagashi. Also used as a thickener in sauces.
Do not confuse with regular rice flour — glutinous rice flour produces a chewy, stretchy texture; regular rice flour produces a crumbly, tender texture. They cannot be substituted.
FAQ
- Can I substitute glutinous rice flour for regular rice flour?
- No. They produce completely different textures. Glutinous rice flour creates a chewy, stretchy, mochi-like texture due to its amylopectin-dominant starch. Regular rice flour creates a crumbly, tender texture. They are not interchangeable.
- Is glutinous rice flour gluten-free?
- Yes. Despite the name, glutinous rice contains no gluten proteins whatsoever. 'Glutinous' refers to the sticky (glue-like) texture of the cooked starch. It is safe for people with celiac disease.