8 Best Brown Rice Flour Substitutes for Moist Baked Goods

The perfect brown rice flour substitute can transform your gluten-free baking game.

Being a home cook who's ventured down the rabbit hole of alternative flours, I've faced the challenge of running out of my favorite brown rice flour mid-recipe.

You'll immediately reach for that bag of white rice flour—but can we do better? Have you considered tapioca flour or even that bag of potato starch at the back of the cupboard?

I put each alternative flour to the test. Here are the results!

Jump to:

• What is Brown Rice Flour?
• Best Gluten-Free Substitutes for Brown Rice Flour
• Tips for Working with Brown Rice Flour Substitutes
• Brown Rice Flour Substitute: Frequently Asked Questions
• Bake Gluten-Free Marvels with These Handy Substitutes
• Recipe

What is Brown Rice Flour?

Brown rice flour, a personal staple in my gluten-free pantry, is simply whole-grain brown rice ground into a fine powder.

Unlike its white rice counterpart, whole wheat flour retains the nutrient-rich bran and germ, giving it a slightly nuttier taste and a wholesome nutritional profile. What sets it apart as a whole wheat flour alternative is its natural ability to absorb moisture, which works wonders in various recipes.

Common Uses of Brown Rice Flour

In my kitchen adventures, I've found brown rice flour to be exceptionally versatile. It's commonly used to make gluten-free breads, muffins, and pancakes and is even used as a thickening agent in sauces and gravies.

When I'm aiming for a light and airy texture in my cakes or cookies, this flour never lets me down. Another nifty trick? Use it as a coating for frying or baking to achieve that delightful crispy finish without the gluten.

Unique Characteristics of Brown Rice Flour

Brown rice flour is more than just a gluten-free alternative—it has its own unique charm.

First off, its slightly grainy texture can add a pleasant mouthfeel to baked goods. I've often found that its mild, earthy flavor complements other ingredients, making my treats taste even richer.

The nutrient profile is also something to applaud. With higher levels of vitamins, minerals, and fiber than many other flours, it's a choice that both my taste buds and my health can agree on. 

But be wary, as it can be a bit more absorbent than other flours. I've learned that adjusting the liquid in my recipes is sometimes necessary to get the consistency just right.

Adjust, taste, repeat—the mantra of every passionate home cook!

Best Gluten-Free Substitutes for Brown Rice Flour

A key reason I started Also The Crumbs, Please was to ensure that home cooks never ran short of an ingredient substitute when they needed one most.

This is especially true in gluten-free baking! Check out the alternatives below.

1. White Rice Flour

Ah, the close cousin of brown rice flour—white rice flour. Made from finely milled white rice, it offers a more subtle flavor and lighter texture.

When using it as a brown rice flour substitute, it's pretty straightforward: a one-to-one ratio does the trick.

Best for: White rice flour is a great choice for delicate pastries like strudels and gluten-free carrot cake cookies with cream cheese. It's also wonderful in light cakes such as cheesecake, where its subtleness can truly shine.

Related: Best Vital Wheat Gluten Substitute Options For Baking Success

2. Sorghum Flour

When I first came across Sorghum flour, I was intrigued. Made from a hearty ancient grain, it possesses a slightly sweet and mild flavor.

It replaces the glutinous rice flour perfectly, delivering excellent results in both sweet and savory baking recipes. It's one of my favorite bread flour choices for this reason, and you'll be amazed if you try it in pancakes.

To substitute for brown rice flour, you'd typically use a one-to-one ratio.

Best for: Sorghum flour is superb as an ingredient in hearty breads, muffins, and even pancakes due to its wholesome taste.

3. Tapioca Flour

Next in line is tapioca flour, a product derived from the cassava root. It’s incredibly smooth and offers a slight chewiness to baked goods.

This makes it a favored replacement for store-bought or even homemade brown rice flour in cookies. I admit, I'm much more of a fan of chewy cookies than the crunchy variety! That's why I've been using tapioca flour more and more in my desserts.

If you don't like the sound of the chewier texture, consider this: it's also an excellent thickening agent. If your soup or stew looks a bit runny and you don't want to spend hours boiling off the water, consider adding a little tapioca flour to bring it together.

While you can use it in a one-to-one ratio, I'd recommend combining it with another flour for better consistency.

Best for: Tapioca flour works well as a thickener for pies, soups, and sauces and is also excellent for chewy cookies and crusts, such as these oatmeal raisin chocolate chip cookies.

RELATED: 8 Best Cassava Flour Substitutes for Baking and Cooking

4. Potato Starch

Don't get this one confused with potato flour; potato starch is a fine, white powder that’s extracted from potatoes. It's naturally gluten-free and has excellent binding abilities.

It's a favorite in European recipes and does a great job of thickening soups and stews. Adding a little potato starch to a runny tomato soup or borscht will give you a glorious consistency.

Typically, I'd replace brown rice flour with a 3:4 ratio of potato starch.

Best for: Potato starch is at home when used in European sweet and savory pastries, including Italian Canestrelli, Austrian Sandtorte, and Börek (from across Southeast Europe and Türkiye).

It's a fantastic baking ingredient for rolls and I use it when I want a slightly lighter touch to my baked goods.

RELATED: Best Potato Starch Substitutes for Gluten-Free Cooking and Baking

5. Quinoa Flour

The super grain we all adore, quinoa flour, is packed with protein and offers a distinct nutty flavor. It's very nourishing, which is why I prefer to use it in substantial breakfast bars and hearty pies.

Quinoa also has numerous health benefits you won't find with many baking substitutes, so if you're looking to bake healthy snacks, this is a fantastic choice. Discover quinoa's antioxidant properties with the Oldways Whole Grains Council (yep, that's a real thing!)

A simple one-to-one ratio works when substituting brown rice flour.

Best for: Quinoa flour is ideal for adding depth to muffins, breakfast bars, and even savory pie crusts.

6. Oat Flour

Another favorite of mine, oat flour, has that familiar, slightly sweet, and earthy flavor. Created from finely ground oats, it’s a fantastic heart-healthy alternative.

It's a natural stand-in if you're making breakfast recipes, as oats are already a breakfast staple. Oat flour also has a very pleasant consistency when baked. I love it in cookies and pancakes for its combination of flavor and texture.

When replacing brown rice flour, stick to a one-to-one ratio.

Best for: Oat flour produces delicious peanut butter oatmeal cookies, pancakes, and bread—basically, anything that benefits from that classic oat taste.

7. Buckwheat Flour

Buckwheat flour might sound like it contains wheat, but it's entirely gluten-free. It's often my go-to gluten-free flour alternative if I'm making a substitution for regular wheat flour!

Possessing a strong, rich flavor, you can use it in a one-to-one ratio to substitute brown rice flour. It's at its best in savory recipes; use it to bake truly exceptional bread or, if you're feeling adventurous, make some gluten-free homemade pasta.

Best for: Buckwheat flour can be used to bake a rustic bread loaf, pancakes, air fryer oatmeal breakfast bars, and all types of pasta. Try making fresh pasta and serving it with tomato and sausage sauce; you'll see how its depth of flavor really stands out.

RELATED: Xanthan Gum Substitute - 10 Low-Carb Alternatives

8. Almond Flour

Last but not least, almond flour is an accessible replacement for brown rice flour.

Most gluten-free bakers will have some almond flour kicking around in the cupboard, and while I do prefer some of the alternatives on this list, it's a good option to have.

You can substitute it for brown rice flour in a 1:1 ratio.

Best for: Almond flour produces mild, flavorful cookies and cakes. It's a great option in chocolate cheesecake due to its gentle, nutty flavor, and adds a pleasant taste to many breakfast recipes.

Each of these flours brings its own magic to the table, and while they're wonderful substitutes for brown rice flour, they also offer a chance to experiment and create something deliciously new!

Related: Healthy and Tasty Almond Butter Substitutes for Your Recipes

Tips for Working with Brown Rice Flour Substitutes

Don't be discouraged by the challenge of replacing your brown rice flour. You just need to understand the individual characteristics of each alternative and make the necessary modifications. 

The key to successful substitution lies in understanding the unique properties of each alternative and adjusting accordingly. So here are some of my pro tips for working with different substitutes when brown rice flour isn't available or if you're just feeling adventurous.

Experiment First

Before making a large batch, do a trial run with a smaller quantity. Flours behave differently, and a test batch can save you from potential disappointments.

Mind the Texture

Some flours might be finer or coarser than brown rice flour. Pay attention to the texture, and if needed, blend flours to achieve the desired consistency.

Adjust Liquids

Certain flours, like coconut flour, absorb more moisture than others. Keep a watchful eye on your dough or batter's consistency, adding extra liquid if it seems too dry.

Taste Profile Matters

Remember that each flour has its distinct flavor profile. For example, buckwheat flour has a strong taste, so consider the end product's flavor when choosing a substitute.

Be Wary of Baking Time

Different flours might require alterations in baking times. Start by checking a little earlier than your recipe suggests, just to be safe.

Binding Agents

Some gluten-free flours may lack the binding quality of brown rice flour. In such cases, consider using xanthan gum or chia seeds to help things stick together.

Proper Storage

Once opened, some of these flours have shorter shelf lives and are best stored in the refrigerator or freezer to keep them fresh.

Adjust Rising Agents

If you're baking, the different properties of your substitute flour might affect how much your dish rises. Play around with the amounts of baking powder or baking soda as needed.

Brown Rice Flour Substitute: Frequently Asked Questions

Bake Gluten-Free Marvels with These Handy Substitutes

Navigating the world of gluten-free flours might seem daunting, but with the right substitutes, culinary magic awaits. Brown rice flour is versatile, but the alternatives we’ve explored open doors to diverse textures and flavors.

Continue your gluten-free journey by checking out our blog for more invaluable ingredient substitutes. And remember, the best insights often come from fellow foodies like you.

If you've experimented with any of these substitutes, drop a comment below. Share your successes and your learnings, and let's continue to inspire each other in the kitchen.

Happy baking!

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