At a Glance
Klebreismehl (glutinous or sticky rice flour) is made from short-grain sticky rice and is prized for its high amylopectin content, producing very sticky, elastic pastes โ not to be confused with regular rice flour. It is used for Asian-style steamed goods, mochi, and as a texture modifier in gluten-free baking.
๐ก Unlike wheat flours defined by mineral type numbers, klebreismehl is defined by the rice cultivar and milling (polished sticky rice ground to a fine powder). Its key molecular trait is very high amylopectin and low amylose, which gives gel-like, cohesive behavior when hydrated and heated [1].
๐ Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement when working with high-absorption flours like klebreismehl
Glass Jar for Starter
Airtight jars are ideal for storing small amounts of glutinous rice flour and keeping it fresh
Dough Scraper/Bench Knife (OXO)
Helps portion and handle very sticky glutinous rice dough cleanly
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Properties
| Starch composition | High amylopectin, low amylose |
| Protein content | Low (~6-8%) |
| Texture when cooked | Sticky, elastic, chewy |
| Water absorption | High (forms viscous paste) |
| Color | Bright white to off-white |
| Flavor | Neutral, slightly sweet |
โ ๏ธ Klebreismehl does not contain gluten proteins; elasticity comes from gelatinised amylopectin. This means it behaves differently from wheat โ it gels on heating and exhibits a rubbery chew rather than the extensible network of gluten [1][2].
Best Uses
โ Ideal for:
- โข Mochi, tangyuan, and other glutinous rice confections
- โข Thickening agents for sauces and fillings where a glossy, sticky texture is desired
- โข Binding agent in gluten-free baked goods to improve chew
- โข Layering with wheat doughs to create certain fusion pastries
โ Not ideal for:
- โข Yeasted wheat breads that rely on gluten structure โ Use bread flour (wheat) and reserve klebreismehl only as an addition
- โข Light, airy cakes where a fine crumb is essential โ Use rice flour (regular) or wheat cake flour
Mixing recommendations:
Behavior in Dough
Consistency
Very sticky and cohesive; raw dough is tacky but becomes elastic and less sticky when steamed or cooked
Development
No gluten development โ no windowpane; structure depends on gelatinisation and starch retrogradation
Fermentation
Not suitable as the primary dough for yeast-leavened structures; small proportions can be used with standard fermentation
Sourdough required!
For sourdough applications aiming for moist crumb, klebreismehl contributes chew but offers no acid resistance or enzyme profile similar to rye or wheat; adjustments in hydration and fermentation should be conservative [1][2].
Minimum: If incorporating into sourdough, keep klebreismehl under 20โ30% of total flour to avoid gummy crumb.
Hydration
Recommended: Depends on application: 80โ110% for mochi-style batters (by flour weight to water), 60โ75% when blended with wheat flours
Because klebreismehl forms a gel with water and heat, initial dough feel can be misleading; allow 20โ30 minutes rest for full absorption.
Alternatives & Substitutes
Direct alternatives:
Lower amylopectin, produces a drier, crumblier crumb; better for light cakes and coatings
Gives chew and sheen but more elastic; often used in blends with klebreismehl
Branded glutinous rice flour often milled finer and consistent for mochi applications
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| Japan | Mochiko (glutinous rice flour) | Family, Koda Farms |
| China | Sticky rice flour (ๅนฒ็ณฏ็ฑณ็ฒ) | |
| USA/Europe | Glutinous rice flour (labeled sticky or sweet rice flour) | Bob's Red Mill, Koda Farms |
Where to Buy
๐ Supermarket
- Asian grocery stores (best variety and freshness)
- Large supermarkets with international aisle
๐ฟ Organic
- Natural Grocers
- Local co-ops and health food stores
๐พ Mills Online
๐ก Buy in small sealed bags and check date codes โ freshly milled sticky rice yields better chew and aroma. When experimenting, measure ingredients precisely on a [digital kitchen scale](https://amzn.to/4pUMVHi).
Storage
Shelf life
6โ12 months sealed at cool temperatures; shorter once opened
Storage location
Airtight container in a cool, dark place; refrigerate in warm climates
โ ๏ธ Because rice flours can attract pantry pests and oxidise, store in an airtight [glass jar](https://amzn.to/4pWAN8D) or sealed container and use within months for best flavor [1].
Recipes with this flour
Practical recipes and ways to use klebreismehl: