菱粉 = Tapioca flour = タピオカ(キャッサバ芋)粉
タピオカには小麦粉が含むグルテンがなく、タンパク質もほとんどない。水分を加えて加熱すると糊化しやすく、抱水力が強いのが特徴である。
欧米では、カスタード風味のタピオカプディングがよく知られている。
Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten free, and almost completely protein free. 'Tapioca' in Britain often refers to a milk pudding thickened with arrowroot,[citation needed] while in Asia the sap of the Sago palm is often part of its preparation.
粘米粉 = Rice flour = 上新(細挽きうるち米)粉
精白したうるち米を洗って乾燥させた後、少量の水を加えて製粉してふるいわけしたもので、主に製菓材料として使用する。非加熱の材料であり、製品にするには加熱の過程が必要となる。目の粗いものを新粉（しんこ）・並新粉（なみこ）、細かいものを上新粉（じょうしんこ）、更に細かいものを上用粉（じょうようこ）という。用途は以下の通り。
* 新粉 団子・すあま等
* 上新粉 団子・柏餅・ういろう等
* 上用粉 薯蕷饅頭に配合。薯蕷粉（じょうよこ）とも云う。
In Japanese, rice flour is called either komeko or mochiko.
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye.Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
糯米粉 = Glutinous rice flour = 白玉(もち米)粉白玉粉（しらたまこ）は、もち米を加工した粉。もち米を水洗後、一晩水に浸してから水切りし、水を加えながら挽く。その乳液をふるいにかけ、沈殿したものを圧搾脱水し、天日乾燥させたもの。白玉団子や和菓子（求肥）の材料に用いられる。粉の粒子が小さいので、出来上がった白玉はつるりとした食感となる。
In Japanese, rice flour is called either komeko or mochiko.
Glutinous rice flour is made from sweet rice , also known as glutinous rice (Mochiko). Despite its name, this rice has no gluten. It is called mifen in Chinese, galapong in Ilokano/Filipino and pirinc unu in Turkish. The flour is principally starch, plus a small amount of protein. The starch is waxy and makes an excellent gel.
