Rice Starch
Rice Starch
It makes cakes soft and creamy
Rice starch is particularly suitable as a thickener for sauces and creams. Its primary qualities are to impart creaminess and softness to baked goods.
It can partially substitute flour in cake recipes for a crumblier result.
It can also be combined with corn starch to achieve a thick but non-gelatinous cream.
When mixed with icing sugar, it acts as an anti-caking agent.