<p>Stringiness is a common functional property of mozzarella cheeses, but is often difficult to replicate in plant-based cheeses. In this study, stringiness properties were tailored using composite flour and were investigated on frequency sweep, flow behaviour and stringiness analysis. Tapioca starch and glutinous rice flour were blended in three different ratios (2:1, 1:1 and 1:2). All three samples exhibited similar storage modulus (G’), loss modulus (G”), tangent delta (tan δ), and upward curve parameters but differed in their structural reformation rates. The stretch distance was longer when tapioca starch is the major constituent. Upon the addition of rice flour, stretch distance of composite flour paste increased when the weightage of glutinous rice flour equalled or exceeded that of tapioca starch. This effect is attributed to the role of low molecular weight amylose chains in rice flour acting as chain extender in the composite. The high stretch distance was associated with a slow molecular response towards high structural deformation, as indicated by Pearson correlation analysis. The stretch distance as the main interest of stringiness properties was further enhanced using glycerol monostearate (GMS). Complexation of GMS with amylose promoted hydrogen bonding, significantly increased the low deformation parameters (G’, G” and tan δ). Stretch distance was improved as the hydrophobic part of GMS prevent inter- and intra- molecular interactions of starch, facilitating the gliding of starch molecules when stretched. A 2% GMS concentration was identified as the critical concentration for enhancing stringiness. In conclusion, rice flour and GMS play key roles in imparting stringiness network in tapioca starch-glutinous rice flour system.</p>