Did you know that the type of flour you use can significantly affect the outcome of your baking? When it comes to finding a suitable substitute for brown rice flour, it’s important to consider protein content, taste, texture, and what types of recipes it works best with. Let’s take a look at some of the great substitutes for brown rice flour—and discuss their best uses in baking.
- What is Brown Rice Flour?
- The Role of Brown Rice Flour in Baking
- The Top 13 Substitutes for Brown Rice Flour
- 1. Tapioca flour
- 2. Almond flour
- 3. Coconut flour
- 4. Quinoa flour
- 5. White Rice flour
- 6. Sorghum flour
- 7. Teff flour
- 8. Chickpea/Garbanzo Bean flour
- 9. Soybean flour
- 10. Amaranth flour
- 11. Oat flour
- 12. Potato Starch
- 13. All-Purpose flour
- 14. Wheat Flour
- People Also Ask [FAQs]
- Wrap Up: Brown Rice Flour Substitutes
- 🍽️ Recipe
What is Brown Rice Flour?
Brown rice flour is a whole-grain product made by milling short or medium-grain brown rice into a fine powder. It has a subtle nutty taste that pairs especially well with sweet dishes such as cakes, cookies, and muffins. It is also naturally gluten-free, making it ideal for those with celiac disease or other dietary restrictions. Additionally, brown rice flour is packed with vitamins and minerals that are essential for maintaining a healthy lifestyle. It contains large amounts of manganese, selenium, phosphorus, magnesium, thiamin, niacin, and iron - just to name a few!
The Role of Brown Rice Flour in Baking
- Brown rice flour works great as either a thickening agent or a binding agent in baking recipes.
- When used as a thickening agent it helps create an even consistency throughout your baked goods. As a binding agent, it holds together ingredients that would otherwise be too crumbly or dry when mixed together - think pancakes or quick bread!
- Just make sure to mix the brown rice flour with other flour such as almond meal or coconut for best results.
- Additionally, because it lacks gluten, brown rice flour can tend to create dense baked goods so it's important to add some liquid (such as milk) to your recipe when using this type of flour.
The Top 13 Substitutes for Brown Rice Flour
If there's ever a time when you find yourself without brown rice flour, do not panic! You can still make your favorite treats with no sacrifice to the taste or texture--all you need are the perfect substitutes. Let us explore some of the best brown flour substitutes that will help any baker achieve success in their recipes.
1. Tapioca flour
- Tapioca flour has a mild flavor with no grainy texture and is gluten-free.
- It contains no protein, but it does contain some carbohydrates and fiber. It is also high in starch and binds ingredients together well.
- When used in baking, tapioca flour helps give baked goods a chewy texture and a glossy sheen.
- The best use of tapioca flour is in pie crusts or pastries where you want an even texture throughout your dough or batter.
- When substituting tapioca flour for brown rice flour, use half the amount of tapioca as you would brown rice flour.
2. Almond flour
- Almond flour is one of the most popular gluten-free flour available on the market today. It's made from finely ground almonds and has a sweet, nutty flavor with an incredibly light and fluffy texture.
- Almond flour is also high in protein, fiber, healthy fats, and calcium—making it an excellent choice for those looking to increase their nutrient intake while baking.
- It works best when incorporated into cakes, muffins, bread, or other recipes where you want to add flavor without compromising on texture too much.
- When substituting almond flour for brown rice flour, use two-thirds the amount of almond as you would brown rice, as it absorbs more liquid than brown rice flour, or adjust your recipe accordingly by adding extra liquid or dry ingredients.
3. Coconut flour
- Coconut flour is made from dried coconut meat, giving it an unmistakable tropical flavor with an incredibly light texture that almost melts away when baked into desserts like cookies or cakes.
- It has higher levels of dietary fiber than its counterparts so it can help keep baked goods moist without being overly dense or heavy like other gluten-free flours can be.
- The best use for coconut flour is when making muffins or pancakes where you want to add some sweetness without overwhelming your dish with sugar or artificial flavors.
- When substituting coconut flour for brown rice flour, use half the amount.
4. Quinoa flour
- Quinoa flour has a slightly nutty taste with a delicate crunchy texture that adds an interesting dimension to dishes like pancakes or waffles while still providing enough bulk to hold everything together nicely while baking.
- Quinoa flour is also higher in protein than many other gluten-free flours so it makes an excellent choice when creating savory dishes such as bread or pizza crusts where you need something hearty enough to stand up against heavier toppings without becoming soggy quickly after baking.
- When substituting quinoa flour for brown rice flour, use ¾ of the amount to get similar results.
5. White Rice flour
- White Rice Flour is made from finely milled white rice and has very little protein content.
- It has a mild flavor which makes it great for baking sweet treats like cakes or cookies.
- White rice flour also has an extremely fine texture which makes it perfect for pastry recipes such as shortcrust or puff pastry.
- To replace brown rice flour with white rice flour, simply use a 1:1 ratio.
6. Sorghum flour
- Sorghum Flour is made from ground sorghum grains and is considered to be the most nutritious of all the flours we will discuss today.
- It has a slightly sweet taste and is high in protein and fiber.
- Sorghum flour works well in bread, muffins, pancakes, and other baked goods because of its ability to absorb liquid easily.
- When replacing brown rice flour with sorghum flour in baking recipes, use a 3:4 ratio – three parts sorghum to four parts brown rice flour.
7. Teff flour
- Teff Flour is made from tiny teff grains which have been ground into a powdery consistency.
- It has an earthy flavor and an even finer texture than white rice or sorghum flour—making it ideal for recipes that require lightness such as crepes or waffles.
- In terms of replacing brown rice flour with teff flour in baking recipes, use a 1:2 ratio – one part teff to two parts brown rice flour.
8. Chickpea/Garbanzo Bean flour
- Made from finely ground garbanzo beans (also known as chickpeas), chickpea flour adds a nutty flavor profile along with some nutritional benefits including plant-based protein and dietary fiber.
- This type of gluten-free alternative works well as an all-purpose substitute for traditional wheat flours although it does have a slightly stronger flavor than other alternatives so keep this in mind when substituting chickpea flours into recipes calling for brown rice flours.
- It works well in savory dishes like quiches or flatbreads but can also be used successfully in sweet treats such as cakes or cookies by utilizing spices like cinnamon or cardamom to enhance the flavor profile further.
- To replace brown rice flour with chickpea flour when baking, use a 1:1 ratio – one part chickpea flour to one part brown rice flour.
9. Soybean flour
- Soybean flour is made from ground soybeans and is a good source of protein with about 47 grams per cup.
- It has a mild nutty flavor and a slightly gritty texture that works well as an alternative to brown rice flour in dishes like pancakes or biscuits.
- Its high protein content helps to create a tender crumb while its neutral flavor makes it easy to work with other ingredients.
- To replace brown rice flour with soybean flour in baking recipes, use one cup of soybean flour for every cup called for in the recipe.
10. Amaranth flour
- Amaranth is an ancient grain that has recently been gaining popularity due to its health benefits.
- Amaranth flour is made by grinding amaranth seeds into a fine powder and is packed with nutrients like fiber, protein (about 32 grams per cup), iron, magnesium, and zinc.
- It has a mild nutty flavor and an interesting chewy texture when baked into bread or cakes. To replace brown rice flour with amaranth flour in baking recipes, use three-quarters of a cup of amaranth for every cup called for in the recipe.
11. Oat flour
- Oat flour is made from ground oats and contains about 31 grams of protein per cup.
- It has a mildly sweet taste and an incredibly light texture that makes it perfect for baked goods like muffins or scones.
- Oat flour also helps to add moisture to baked goods which can be beneficial when replacing brown rice flour since it tends to make baked goods dry out quickly if not used correctly.
- To replace brown rice flour with oat flour in baking recipes, use an equal amount.
12. Potato Starch
- Potato starch is made from cooked potatoes that have been dried and ground into a powdery form.
- It contains about 11 grams of protein per cup but provides structure and moisture to baked goods without making them too dense or heavy as some flours do.
- You can use a 1:1 ratio when replacing brown rice flour with potato starch.
13. All-Purpose flour
- All-purpose flour is made from a combination of wheat, rye, and barley flour.
- It has moderate levels of protein (13 grams per cup) and a neutral flavor that works well in most baked goods.
- When replacing brown rice flour with all-purpose flour, use ¾ cup of all-purpose for every cup called for in the recipe.
- Keep in mind that all-purpose flour does contain gluten, so if you’re looking for a gluten-free alternative, it would be best to stick with one of the other flours listed above.
14. Wheat Flour
- Wheat flour is made from ground wheat and has a strong flavor that works well in baked goods like bread or pizza crusts.
- It contains between 11-14 grams of protein per cup, depending on the type used, and is often used as an all-purpose substitute for brown rice flour.
- To replace brown rice flour with wheat flour in baking recipes, use one cup of wheat for every cup called for in the recipe.
⭐ More Rice Substitutes
People Also Ask [FAQs]
No, you cannot substitute regular flour for brown rice flour 1:1 because the two flours have different properties and characteristics. Brown rice flour contains no gluten and is a harder grain than wheat, so it does not absorb liquid as well. Using it in recipes that call for regular flour will result in poor texture and flavor. If you opt to use brown rice flour, it is recommended to adjust the ratio of other ingredients accordingly.
Yes, white rice flour can be used in place of brown rice flour; however, the texture and flavor will be different as brown rice flour is denser with a nuttier taste.
Wrap Up: Brown Rice Flour Substitutes
- There are several great alternatives to brown rice flour that can be used in baking recipes.
- By utilizing one of the gluten-free flours such as chickpea or amaranth, you’ll add a unique flavor profile and nutritional benefits to your baked goods.
- Soybean and oat flours provide structure and moisture while potato starch is perfect for those who don't want their bakes too dense or heavy.
- And finally, all-purpose flour offers a neutral taste but keep in mind that it does contain gluten so if you're looking for a truly gluten-free option then stick with one of the other options listed above!
- When baking with any of these alternatives to brown rice flour, it’s important to remember that the texture of your finished product may be slightly different than what you’re used to.
- To achieve the best results, it’s a good idea to experiment with different ratios and types of flour to find what works best for your baking needs.
How to Make Brown Rice Flour
- 2 cups uncooked brown rice
- 4 cups water optional to wash the rice before drying and grinding
- To begin with, all you need is two cups of uncooked brown rice.
- Then simply blend the brown rice on high speed until it resembles flour (but don't blend too much as it may become a paste). You can do this with a food processor or high-powered blender for a few minutes at a time until you achieve desired results of smooth consistency.
- Finally, sieve the mixture into an airtight container and store it away for future use.
- To ensure that your brown rice flour is really smooth and finely ground, try using a grain mill specifically designed for grinding grains into flour. The mill will grind the rice much finer than a food processor or blender, and you'll be left with an even finer and more consistent texture in your finished product.
- Additionally, if you want to grind other types of grains, such as oats or barley, a grain mill will come in handy for that too.
- If you washed the rice before make sure they are properly dried before making the flour.