Rice Flour vs. Wheat Flour — When to Use Which

## Key Differences - **Gluten**: Rice flour has none; wheat has 8-14% - **Crispiness**: Rice flour is excellent; wheat is good - **Elasticity**: Rice flour is low; wheat is high ## When Rice Flour Wins - **Frying and coating**: Crispier, less greasy - **Asian noodles**: Rice noodles, kuzukiri - **Thai desserts**: Kanom krok, bua loi, kanom chan - **Thickening**: Clearer sauces - **Gluten-free diets**: Natural substitute ## When Wheat Flour Wins - **Bread**: Gluten provides structure and rise - **Pasta**: Elasticity for rolling - **Flaky pastry**: Layers need gluten ## The Best of Both Worlds Many recipes use a blend — rice flour for crunch, wheat for structure. Our mixed flours are pre-optimized for specific applications.