13 Excellent Baking Substitutes for Brown Rice Flour

Brown rice flour is often used in baking because it imparts a gritty texture to baked goods such as cookies and cakes. Brown rice flour may be used for frying, baking, and thickening sauces and gravies.

Brown rice flour is famous for its ability to go bad quickly. It is much preferable to purchase in modest amounts so that you may consume them all before they go bad. If you have any leftover brown rice flour, put it in the fridge and tightly seal it. It can persist much longer this way.

If you run out of it, here are several alternatives that will do the job.

1. Sorghum Flour
2. Potato Starch
3. White Rice Flour
4. Tapioca Flour
5. Wheat Flour
6. Millet Flour
7. Coconut Flour
8. Almond Flour
9. Amaranth Flour

If you like exploring new substitutions for your favorite ingredients, I’m sure you’ll enjoy this!

But first, a word about brown rice flour. What exactly is brown rice flour? Do you know where it originated? Did you realize there are several substitutes?

 13 Best Brown Rice Flour Substitutes

Brown rice flour is a kind of flour made from rice kernels that have retained their bran coating. It is creamy white and made from dehulled rice grains. It is made by threshing the grains first.

The outer husk is then separated and dried. Third, it is milled, and the end result is brown rice flour.

Because of the germ and bran, brown rice flour contains a lot of oil. It contains a lot of vitamin B, iron, and fiber.[Source]

Among the various brown rice flour replacements, I favor oat flour simply because I like oats. Oat flour may also be made by crushing oats in a food processor.

Dietary fiber, vitamins, minerals, and antioxidants are all found in oat flour. It is simple to replace. There is no need to do complex computations since it is a straightforward conversion procedure employing the 1:1 ratio.

It also offers several health advantages, including the following. It alleviates asthma and avoids runny noses and constipation. It also aids in weight loss and blood sugar regulation. It is beneficial if you have diabetes and use oat flour.

To create the ideal food, cooking requires time and a lot of ingenuity! It comes naturally if you have an intrinsic talent for it or like doing it. It is simpler and more efficient if you have all of the necessary materials.

The following are some alternatives to brown rice flour. Let’s get started.

Sorghum Flour

In the Middle East, Asia, and Africa, sorghum flour is a staple grain. It is becoming a popular culinary ingredient in the South.

The texture and flavor of sorghum flour are similar to those of brown rice flour. It’s nutty and somewhat sweet. It provides your baked goods, bread, and muffins structure.

Sorghum flour also contains fiber, protein, minerals, and antioxidants. It lowers cholesterol and decreases your chance of acquiring diabetes and heart disease. It is an excellent replacement for a healthier choice.

When replacing brown rice flour, use a 1:1 ratio. One disadvantage of sorghum flour is that it is not as widely accessible as other choices.

Potato Starch

Did you know that potato starch may be used in place of brown rice flour? It has no flavor and will not interfere with the flavor of your dish.

It’s also gluten-free and works well for frying, baking, and thickening. In the substitute, use a 1:1 ratio.

White Rice Flour

White rice flour is made from refined and polished rice grains. The outer bran and germ layers were separated, leaving the white grain intact.

It functions similarly to brown rice. It has a bland flavor and is widely accessible in supermarkets. It’s great for deep-frying, thickening, and baking.

For baking, start with the same quantity as brown rice flour and gradually increase it until you achieve the desired consistency.

Tapioca Flour

Tapioca flour is a moderately sweet flour made from dried cassava roots. Because of its taste, it is ideally suited for sweets and well-baked delicacies. It is also gluten-free and is used to thicken fruit pie fillings.

Tapioca flour may also be used to thicken gravies, soups, and sauces. It may also be used to bread vegetables and meats. When used as a coating, it offers food a crunchy feel.

The drawback of utilizing tapioca flour is that it is a high carbohydrate source. If you are concerned about your health, you should limit your usage of it.

Use a 1:1 ratio in place of brown rice flour.

Wheat Flour

Brown rice flour may also be substituted with wheat flour. It is made by grinding the whole wheat kernel, including the germ and bran.

It has a different effect than rice flour. You may still use it by combining less, using fewer binders, and baking with a tiny quantity of liquid. It indicates you’ll have to tweak the formula to produce a nice result.

Keep in mind that wheat flour includes gluten. If you’re seeking for a gluten-free replacement, you should look elsewhere.

Millet Flour

Millet flour is made from millet, a grain native to Asia and Africa. It is harvested either mechanically or by hand. To make flour, the grains are removed, crushed, and pounded. The flour is purified by stone grinding.

It contains vitamins and minerals and is gluten-free. It’s perfect for making bread, cakes, muffins, and cookies. It has a robust nutty taste with a little sweetness.

You may also combine it with another flour to balance out the flavor.

Coconut Flour

Coconut flour is another gluten-free alternative to brown rice flour. It’s made with shredded coconut.

It is high in protein, fiber, and MCTs (medium-chain triglycerides), which help your body combat heart disease, high blood sugar levels, and poor digestion.

It also has a sweet taste.

When using coconut flour in baking, you may add additional eggs or milk. It will keep the interior of your baked treat moist.

In baking, use 1 cup coconut flour for 1 cup brown rice flour.

Almond Flour

Ground almonds are used to make almond flour. Because of its origins, it has a strong almond taste. The starch content of almond flour differs from that of the others because, unlike the others, it is derived from a nut rather than a grain.

It is low in carbs but heavy in protein. If you want to lose weight, this is the greatest alternative for you.

Because of its strong almond taste, it is best suited for making sweet treats. Almond flour may also be used to coat poultry or fish, adding flavor to your meal.

When serving baked goods to persons who are sensitive to nuts, remember to avoid using almond flour. You should also keep an eye on the cooking time when using almond flour since it bakes faster than other flours.

It also does not absorb as much moisture as brown rice flour. Mixing it with tapioca or oat flour is the answer.

Brown rice flour may be substituted at a 1:1 ratio.

Amaranth Flour

Amaranth flour is made from crushed amaranth seeds that have been ground into a fine powder. It’s gluten-free, and it’s high in fiber and protein.

Amaranth flour is used to thicken the sauce. It’s an additional option to preparing pancakes and baking flatbread.

Amaranth flour may be used in the same amount as brown rice flour.

Oat Flour

Gluten-free oat flour contains dietary fiber, antioxidants, protein, vitamins, and minerals. It is extremely high in carbs and has just 50 calories per 100 grams of oat flour.

It hardens your cookies. It also improves the quality of your baked goods.

It is widely available in most supermarkets. If you don’t have time to go out, you may ground your oats in a food processor or blender.

Oat flour, like brown rice flour, imparts a homely and nutty taste to bread and other baked goods.

A cup of oat flour may be substituted for one cup of brown rice flour.

Cornstarch

Would you suppose cornstarch may also be used in place of brown rice flour? It works well in frying, baking, and as a thickening agent. It will make your fried food crisper and more flavorful.

When using it as a thickening agent, do not pour it straight into the sauce. Before adding one tablespoon of water and cornstarch to your sauce, combine the two. Then, over low to medium heat, sauté it to eliminate the starchy taste.

In frying or baking, use the same amount as brown rice flour.

Arrowroot Flour

Brown rice flour may also be substituted with arrowroot flour. It is gluten-free, grain-free, vegan, and paleo-friendly. Arrowroot powder and arrowroot starch are other names for it. It has no taste. It is used to thicken, bake, and fry your favorite meals.

You may make excellent bread by combining arrowroot flour with tapioca, almond, or coconut flour.

Use the 1:1 ratio in place of brown rice flour.

All Purpose Flour

All Purpose Flour is another brown rice flour replacement that is great for frying, thickening, and baking. It works well as a thickening in sauces and gravies.

When replacing it for brown rice flour, use a 1:1 ratio.

Substitute For Brown Rice Flour Related FAQs

Is brown rice flour gluten-free?

Yes, brown rice flour is devoid of gluten. It is produced from brown rice and contains no wheat.

Which is healthier, brown rice flour or white rice flour?

Brown rice flour is healthier than white rice flour because it contains more protein and is more nutritious than white rice flour.

It is also not as extensively milled as white rice flour. Its bran is still intact.

What are the health benefits of brown rice flour?

Brown rice flour has the following health advantages. It decreases the chance of developing heart disease, promotes good digestion, and assists with weight maintenance.

Furthermore, it has no trans fats, which elevate your low-density lipoprotein (LDL) or bad cholesterol. It raises your high-density lipoprotein (HDL), often known as good cholesterol.

Is brown rice good for baking?

Brown rice is useful in baking because it makes cakes light and fluffy and cookies crispy.