how many grams in a teaspoon of rice flour?

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things people ask

• How much rice flour do I dust on a board for mochi?
  A teaspoon or two (3–6 g) of glutinous rice flour, sometimes pre-toasted, is enough to coat a small board for shaping a single batch of daifuku. Toasting in a dry pan for a minute knocks down the raw taste and keeps the dusting from sticking to the warm dough. Cornstarch works too, but rice flour gives the cleaner traditional surface.
• Does adding a teaspoon of rice flour really change a cookie?
  It does, in shortbread especially. Replacing 1–2 teaspoons (3–6 g) of the wheat flour with white rice flour per cookie batch gives a slightly sandier snap that bakers associate with Scottish-style shortbread. Push past 2 tablespoons and the cookie turns chalky, so the teaspoon-scale tweak is the sweet spot.
• Can I use a teaspoon of rice flour to thicken a small pan sauce?
  Yes — 1 teaspoon (about 3 g) whisked into a tablespoon of cold stock makes a slurry that will lightly bind a quarter-cup pan sauce for one serving. It's the move when wheat flour would taste raw or cornstarch would over-thicken. The sauce stays glossy and clear, which suits fish and delicate stir-fries.

related conversions

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