There are many reasons why you might want to find a brown rice flour substitute.
Maybe you’re allergic to gluten, or maybe you’re just looking for a way to add more nutrients and variety to your baking.
Whatever the reason, we’ve got you covered!
In this article, we’ll discuss 12 different substitutes for brown rice flour. We’ll explain the differences and similarities between each one, and give you tips on how to use them in your own baking.
So whether you’re looking for a gluten-free option or just want to try something new, we’ve got the perfect brown rice flour substitute for you!
Substitutes for Brown Rice Flour
- White rice flour
- Coconut flour
- Potato starch
- All-purpose flour
- Almond flour
- Sorghum flour
- Tapioca flour
- Millet flour
- Oat flour
- Arrowroot flour
- Amaranth flour
Corn starch is a versatile thickener that can be used as a substitute for brown rice flour in many recipes. When mixed with water, it forms a thick slurry that can be used to thicken sauces, gravies, and soups.
It is a popular choice for coating chicken or fish before frying, as it creates a crispy texture. When substituting corn starch for brown rice flour, use the same amount of corn starch as you would flour.
Corn starch can help to add structure to gluten-free baked goods. It is also less expensive than brown rice flour and easier to find in most grocery stores. Plus, it is less likely to clump than flour, making it a good option for thickening liquids.
However, keep in mind that it does not add any nutritional value to a recipe.
White rice flour
White rice flour is a gluten-free alternative to brown rice flour that is milled from whole rice grains.
White rice flour is also easy to make at home by grinding whole white rice in a food processor or blender until it forms a fine powder.
When used as a substitute for brown rice flour, it is important to note that the resulting baked goods will be less nutritious. However, they will still be gluten-free and have a milder flavor.
To substitute brown rice flour for white rice flour, start with a one-to-one ratio. But since brown rice flour is denser and tends to absorb more liquid, you’ll have to add in more white rice flour to get the same consistency.
You can also experiment with using a blend of brown and white rice flour to get the best of both worlds.
Coconut flour is a sweeter substitute for brown rice flour. It’s made from ground-up coconut meat and has a slightly sweet, nutty flavor.
When you add it to any food, it will add a signature coconut smell, and it is gluten-free, making it a healthier option for those with Celiac disease or gluten sensitivity.
Coconut flour is high in fiber and low in fat. It has many health benefits: it’s a good source of energy, it helps you lose weight, and it helps you maintain a healthy cholesterol level.
Because coconut flour is sweeter than brown rice flour, it’s perfect for baking.
When baking with coconut flour, you’ll want to use a ratio of three-fourths cup coconut flour to one cup brown rice flour.
You’ll also want to add an extra egg when using this substitution to ensure your baked goods stay moist on the inside.
Potato starch is a gluten-free flour that can be used as a one-to-one replacement for brown rice flour. It is a great choice for recipes that call for a crispy texture, as it has no flavor of its own.
Potato starch is also a good option for people with gluten sensitivities, as it will not trigger an allergic reaction.
However, it is important to note that it does not contain the same nutritional value as brown rice flour. Brown rice flour is higher in fiber and vitamins, so it may be the better choice for some recipes.
Here are some examples of how we’ve used potato starch as a brown rice flour substitute:
- In our recipe for gluten-free pancakes, we swapped out the brown rice flour for potato starch and they turned out great!
- We also used potato starch in our recipe for gluten-free waffles and they were nice and crispy.
- For a savory dish, we swapped brown rice flour for potato starch in our chicken fried steak recipe. It was delicious!
All-purpose flour is a heavier flour that can be used as a replacement for brown rice flour, both for baking and frying. When substituting, use a one-to-one ratio. All-purpose flour can also be used as a thickening agent.
One benefit of using all-purpose flour as a substitute for brown rice flour is that it contains gluten. This can help to create a more chewy texture in baked goods. But, you should look for something else if you’re allergic to gluten.
We’ve used all-purpose flour to make brownies, pancakes, and waffles. All-purpose flour can be found in any grocery store.
Almond flour is a versatile ingredient that can be used in place of brown rice flour in a variety of recipes, from breads and cakes to cookies and pies. It is made from finely ground almonds and has some sweetness and nuttiness to it.
When substituting almond flour for brown rice flour, use a ratio of one-to-one. So, if the recipe calls for one cup of brown rice flour, use one cup of almond flour instead. But, you may need to add more liquid to the batter or dough since almond flour is denser than brown rice flour.
However, it can be expensive to purchase, and some people find the nutty notes it imparts to be too strong. Plus, be careful not to serve it to those with nut allergies!
Sorghum flour is a gluten-free whole grain flour with an earthy, nutty flavor and slightly bitter aftertaste. It’s highly nutritional, being rich in dietary fiber, vitamins and minerals.
Sorghum flour can be used as a replacement for brown rice flour in many recipes. But since it’s gluten-free, you will need to add some stabilizer in the recipe so that it doesn’t become too crumbly.
When substituting sorghum flour for brown rice flour, use a 1:1 ratio. But keep in mind that sorghum flour is also denser than brown rice flour so your finished product will be slightly heavier.
And although it’s a healthy alternative to other flours, sorghum flour can be hard to find in stores, but you can order it online.
If you’re looking for gluten-free flour that can be used as a substitute for brown rice flour, tapioca flour is a good option.
Tapioca flour, also known as tapioca starch, is made from cassava root and has a similar flavor to brown rice flour. It’s a good choice for baked goods that need to be chewy or for fried foods because it doesn’t absorb as much oil as other types of flour. You can also use it as a thickener in soups and sauces.
One advantage of tapioca flour over brown rice flour is that it’s cheaper and easier to find. You can usually find it in the baking aisle of your local grocery store.
When substituting tapioca flour for brown rice flour, use the same amount of tapioca flour as you would brown rice flour.
Millet flour is a finely ground flour that has a very light texture. It is nutty and slightly sweet, making it a good option for gluten-free baked goods.
When used as a substitute for brown rice flour, it can help to lighten up the texture of the finished product.
In addition, it is high in fiber and B vitamins, making it a nutritious choice for those looking to boost their intake of these essential nutrients.
Ultimately, millet flour is a versatile and healthy option that can be used as a substitute for brown rice flour in many recipes.
Oat flour is a highly nutritious, very healthy alternative to brown rice flour. It has a light, earthy flavor and can be used in a one-to-one ratio as a substitute for brown rice flour.
It is a good source of vitamins and minerals, including manganese, selenium, phosphorus, and magnesium. It is also high in fiber and protein.
Oat flour is very versatile and can be used in a variety of recipes, including baked goods, pancakes, waffles, and cookies.
There are many benefits to using oat flour as a substitute for brown rice flour. It is gluten-free and therefore is a good option for people with celiac disease or gluten intolerance.
Plus, oat flour is lower on the glycemic index than brown rice flour, meaning it does not cause spikes in blood sugar levels.
And finally, it is more nutrient-dense than brown rice flour and contains more protein, fiber, vitamins, and minerals.
Arrowroot flour is a light and fluffy alternative that can be used as a replacement for brown rice flour.
It is a grain-free, vegetable-based flour that is virtually flavorless, making it best for baking. It has a one-to-one ratio with brown rice flour, so you can use it as a direct substitute.
Some benefits of using arrowroot flour include that it is grain-free, so it’s perfect for those on a grain-free diet.
And because arrowroot flour is bland, it won’t alter the taste of your baked goods – they will come out tasting just like they would with brown rice flour.
So if you’re looking for a grain-free, veggie-based flour that won’t alter the taste of your baking, arrowroot flour is the best substitute for brown rice flour.
For those looking for a gluten-free option, amaranth flour can be used as a substitute for brown rice flour.
Both have a similar nutrient profile, providing your body with essential vitamins and minerals. Amaranth flour is especially rich in protein and fiber, making it a healthier choice for those looking to improve their diet.
When substituting amaranth flour for brown rice flour, use the same amount called for in the recipe.
With its nutty flavor, hearty flavor, and nutrient-rich properties, amaranth flour is a great way to add variety to your baking repertoire.
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What is brown rice flour?
Brown rice flour is a type of flour made from brown rice. It is a whole grain flour and contains the bran, the germ, and the endosperm.
It is brown in color and has a nutty flavor. It is gluten-free and can be used as a substitute for wheat flour in most recipes.
What are the benefits of brown rice flour?
Some benefits of brown rice flour include that it is a good source of dietary fiber, which can help to regulate digestion. It is also a good source of essential vitamins and minerals, including thiamin, niacin, and vitamin B6.
In addition, brown rice flour is gluten-free, so it is a good option for people with celiac disease or gluten intolerance. And finally, it is lower on the glycemic index than other types of flour, meaning it does not cause spikes in blood sugar levels.
Can I use regular flour instead of brown rice flour?
No, regular flour is not a good substitute for brown rice flour. It is higher in gluten and will not have the same texture or flavor as brown rice flour.
How do you make brown rice flour at home?
Making brown rice flour at home is a simple process that only requires two ingredients – brown rice and a blender or food processor.
Start by rinsing the brown rice in a fine-mesh strainer to remove any excess starch. Then, add the rice to your blender or food processor and blend until it forms a fine powder. Be sure to pulse the rice, rather than blend it continuously, to prevent the brown rice flour from becoming too dense.
Once you’ve achieved the desired consistency, transfer the brown rice flour to an airtight container and store it in a cool, dry place.
There are a few different substitutes that can be used in place of brown rice flour, depending on your needs.
If you are looking for a gluten-free option, amaranth flour can be used as a substitute. With its nutty flavor and hearty texture, it is a great way to add variety to your baking repertoire.
Similarly, arrowroot flour is a good choice for those on a grain-free diet. So experiment with the different substitutes we’ve mentioned above, and we’re sure you’ll find the ideal replacement!