The effect of milling methods on the quality of glutinous rice flour was studied by analyzing the physicochemical characteristics, the thermodynamic properties and the texture of glutinous rice flour milled by different methods. The results showed that the difference between the effects of different milling methods on the quality of glutinous rice flour was significant. The moisture content of the flour was easy to control with better color, lower ash content, acidity, fatty acid value, solubility and retrogradation, and better swelling degree when the wet milling method was used. However, no significant differences were observed in their transparency, water retention and the thermodynamic properties. The quality of glutinous rice flour was the best one produced by wet milling method in texture.