how many grams in a tablespoon of rice flour?

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things people ask

• How much rice flour do I need to thicken a sauce?
  Start with 1 tablespoon (about 9 g) whisked into 2 tablespoons cold water to make a slurry, then stir into roughly 1 cup of simmering sauce. Rice flour thickens cleanly without the cloudy look you get from wheat flour and won't go gummy if the sauce sits. For a thicker glaze, use 2 tablespoons; any more and the sauce turns pasty.
• Why do tempura and Korean fried chicken recipes use rice flour by the tablespoon?
  A few tablespoons of rice flour cut into the batter — typically 3–4 tablespoons (around 27–36 g) per cup of wheat flour — keep the coating light and shatter-crisp instead of bready. Rice flour absorbs less oil and stays crunchy after the chicken cools, which is the signature of Korean-style double-fried coatings.
• Can I adjust dosa or idli batter a tablespoon at a time?
  Yes, and it's the standard fix when a fermented batter runs too loose. Stir in 1–2 tablespoons (9–18 g) of rice flour, rest the batter 15 minutes, then test a single dosa. Adding more than 3 tablespoons in one go risks killing the fermentation lift, so adjust gradually rather than dumping in a big scoop.

related conversions

• Rice Flour: cups to grams
• Rice Flour: teaspoons to grams
• Rice Flour guide