⭐ Rice Flour (mixed with tapioca starch) (Best Gluten-Free Option)
3 parts rice flour to 1 part tapioca starch by weight Quick tip: Creates a gluten-free alternative with some chewiness but less elasticity than bread flour.
Rice flour is gluten-free and lacks elasticity, but when combined with tapioca starch, it gains some stretch and chewiness. This blend mimics the texture of wheat-based flours to a limited extent, suitable for gluten-free Pad Thai variants.
Ensure the mixture is well combined and hydrated properly. The batter or dough will be more fragile and require gentle handling.
The final texture is softer and less elastic than with bread flour, with a slightly different mouthfeel, but acceptable for gluten-free diets.