If you’re looking for a gluten-free, grain-free flour that can be used in various recipes, brown rice flour is a great option. However, sometimes it can be not easy to find, or you may not have access to it.
That’s why we’ve put together this list of 10 Brown Rice Flour Substitutes that you can use in your favorite recipes.
What Is Brown Rice Flour and How Is It Used?
Brown rice flour is a fine powder made from ground Brown Rice and has been baking for over 150 years. Brown Rice Flour can make gluten-free alternatives or help thicken up some recipes.
It’s good for people with celiac disease, who cannot digest wheat products like bread because they contain gluten – an ingredient that Brown Rice flour does not have. Brown rice flour is also great for a healthier option because it contains more nutrients than other flour.
Substitutes for Brown Rice Flour
You can find a variety of gluten-free alternative flours to use in your baking that will produce the same results as brown rice flour. These include sorghum, soy, and almond meal, among others.
There’s a new superfood on the block, and it isn’t just about being gluten-free. Oat Flour is also rich in health benefits. This high fiber, low-calorie product offers 50 calories per 100 grams serving.
It is packed with carbohydrates which is great for your body. But it doesn’t have too much fat or protein, which means that it can be a great option when looking for nutritious food that won’t make you feel hungry again soon after eating it.
When it comes to Brown Rice Flour Substitutes, oat flour is a great option. Because of its similarity in texture to wheat, flour can be used to substitute for Brown Rice Flour in many recipes.
The use of sorghum flour in place or rice can give your baked goods a similar taste that’s slightly sweet and nutty. You will want to add other binders like eggs or xanthan gum for extra support when making these desserts, so they don’t fall apart too quickly after baking.
Sorghum flour has a similar nutritional value to Brown Rice Flour. It is low in fat and fiber with no cholesterol or sodium. It is also a good source of minerals like calcium, magnesium, and phosphorus.
Since it’s not just another grain, tapioca flour can be used in place of brown rice or wheat for baking. It has a mild flavor with a sweetness that will come through when cooked and offers an interesting alternative to other gluten-free starches like arrowroot starch which often tastes grassy tasting due to its natural affinity for absorbing moisture from vegetables during cooking processes.
Tapioca flour is made from cassava root and has many uses in the kitchen. It can be used as a thickener for soups and sauces and a coating for frying. And it’s gluten-free.
Potato starch is the perfect ingredient for making amazing fried foods. It has almost no flavor of its own, so you can use it in any recipe and not be plagued with food allergies or concerns about gluten intolerance.
Plus, this substitute behaves very similarly to other common thickening agents such as arrowroot or tapioca maltodextrins while also being safe from those pesky allergens that sometimes cause problems when ingested by people who have sensitive digestion systems like me (I’m allergic)
Potato starch has a very neutral flavor and can be used in place of Brown Rice Flour for just about anything you’d like. I love it for thickening sauces, gravies, and pie fillings.
Wheat flour is a versatile ingredient that can make bread and pizzas to create pastries. But it has some drawbacks too – like being gluten-free isn’t always possible because of how much wheat protein there is in whole-wheat-based products like empanada doughs which need special care when processing them at high volumes (and this will result).
The best thing about almond flour is that it can be used in many different ways. You could make your milk and baking goods from scratch or eat the snacky kind as-is.
Almonds are one of the most healthy snacks out there because they’re packed with protein and have no cholesterol whatsoever – making them ideal for people who want alternatives when eating raw doughs like bread/rolls, etc.
Almond flour is made by finely grinding almonds until they reach powder form. It’s often used in gluten-free baking as a replacement for regular flour.
Millet is a gluten-free grain that can be used as an excellent substitute for brown rice flour in baking. It produces light and cakey results when substituting, especially with recipes like cakes or bread where you want the texture to remain delicate at all times.
This flavor also works well. Many professionals have noted its presence and how pleasant it is in various dishes, hot or cold.
When baking with millet flour, you may need to add more liquid to the recipe as it is not as absorbent as rice flour.
Coconut Flour is one of the most versatile and healthy flours you can find on your grocery store shelves. If there’s no brown rice or regular flour to work with, this coconut-based alternative will do just fine in place.
Coconut oil has a unique smell that comes from the tropics. It also benefits our bodies, like increased fiber intake, protein, and MCTs.
These things help us fight bad digestion habits and heart risks. Plus, it smells delicious when we bake with it instead of traditional ingredients like bleached all-purpose flour.
It also absorbs more liquid than most other flours, so you may need to use a bit more of it in your recipe.
White Rice Flour
Brown and white rice are two different types of grains that can be used in almost any recipe.
Brown rice is healthier than white rice, but this difference is not very big when you cook them together or by themselves. They both taste good.
White rice flour is made from ground white rice, and it’s a great substitute for brown rice flour in most cases. It has a mild flavor and is a great thickener for sauces, soups, and gravies. It also makes a good coating for fried foods.
If you are looking for a substitute for brown rice flour that is more like the real thing, then white rice flour is your best bet. Just be careful not to use too much of it since it makes things gummy.
Arrowroot flour is the most commonly used substitute for Brown Rice Flour. It’s a fine, white powder that works well as a thickener in sauces and soups. And it makes some baked goods light and fluffy too.
The biggest drawback to arrowroot flour, though, is that you have to be careful about the temperature that you use it at. You don’t want to cook or bake it above 185 degrees Fahrenheit.
However, if you can keep this in mind and work with it, arrowroot makes a great Brown Rice Flour substitute.
Can you make brown rice flour from scratch?
Yes. Brown Rice Flour is blended with Brown Rice in a high-powered blender. Brown rice flour is one of the most nutritious flours out there, and you can make it from scratch in just about 10 minutes.
All you need to do is add Brown Rice to the blender and blend until it reaches a fine texture.
If you have a powerful blender, like a Vitamix or Blendtec, Brown Rice Flour is just blended Brown Rice. Add Brown Rice to your container and blend at high speed until it reaches the flour consistency.
If you don’t have a high-powered blender, you can use a food processor. Add Brown Rice to your food processor and pulse until it reaches the flour consistency.
But if you don’t want to go through all that trouble, then there are plenty of pre-made Brown Rice Flours on the market that will work great in any recipe.
Are Brown Rice Flour and White Rice Flour Interchangeable?
Both are rice flours, which means they contain some variation of gluten and can be used interchangeably in equal amounts. However, the taste is an important factor when deciding between brown versus white rice; nutty-tasting Brown Rice has more nutrients than its lighter tasting counterpart while still providing enough energy for our day.
The key difference lies within texture as well – Brown Rice flour tends to produce a denser product with less rice than White Rice Flour because its higher fiber content absorbs more liquid during the cooking process.
Tips For Working With Brown Rice Flour Substitutes
The list of substitute flours is pretty extensive, and they all have unique properties that you need to know before using them in a recipe.
Even though you can’t use brown rice flour to cook everything the same way as you would if you had regular brown rice, other substitutes like almond or millet flour shouldn’t make your food taste or look very different from recipes that use those ingredients.