Organic Sticky Rice Flour is milled from a special variety of rice commonly known as sticky rice or waxy rice. It is naturally high in starch and has exceptional binding properties due to its very low amylose content (typically 2–5%) and high amylopectin ratio. This unique starch profile allows sticky rice flour to form a smooth, free-flowing gel with a glossy appearance and rich mouthfeel. Compared to long and medium grain rice flours, it produces stronger, less grainy gels and offers superior thickening and stabilizing performance. It is widely used in gluten-free baking, rice noodle production, and as a thickener in soups, sauces, and gravies. In frozen and prepared foods, it helps prevent syneresis (water separation).