Although brown rice flour is a popular substitute for wheat flour, it is not always appropriate for a recipe. Brown rice flour may be substituted with a variety of other ingredients, such as oat flour or almond flour. The proper substitution may vary depending on the recipe.

To make your search simpler, we’ve produced a list of the top five best brown rice flour alternatives.

5 Recommended Brown Rice Flour Substitute

The recipe will determine what you may use in place of brown rice flour. It’s usually a good idea to have a few substitutes on hand when baking or cooking.

Our top five brown rice flour substitutes are:

• Oat flour
• Tapioca flour
• Sorghum Flour
• Almond flour
• Potato starch

Oat Flour: Best Substitute For Brown Rice Flour

Oat flour, which is high in fiber and protein, is gluten-free and may be used in place of brown rice flour in many recipes.

Oat flour has all of the nutritional advantages of whole grains. It’s simple to get in supermarkets and much simpler to prepare if you have oats on hand!

Oat flour, like brown rice flour, is a robust flour choice. Brown rice flour is thick, but oat flour is considerably lighter in texture. It has a more pleasant taste than other substitutes and may give baked items a delicate, fluffy quality. It may make cookies chewier and occasionally cause them to crumble.

Use a one-to-one substitution of brown rice flour for oat flour. Brown rice flour may be easily replaced with oat flour. Both alternatives include numerous nutrients and are a perfect complement to any cooking endeavor since they are just finely milled whole grains.

In baked items, oat flour is a suitable substitute for brown rice flour. It imparts a light, crumbly texture and a rustic appearance to muffins. It gives cookies a chewy texture and a distinct, natural taste. While other flour alternatives might mimic the flavor of their basic ingredients, oat flour adds a distinct flavor of its own.

If you can’t find oat flour at the market, you can prepare some fast at home. Simply use a decent blender or a spice grinder (a coffee grinder also works!) to crush up some whole oats. Get it as fine as you can, and you’ll be OK.

Tapioca Flour

Sweet tapioca flour is one of the most flexible gluten-free flour choices. Instead of milling, the flour is taken from the cassava plant by washing and pulping. It has a starchy texture and works well as a thickening agent on its own.

Tapioca flour has a substantially higher sugar content than brown rice flour. Using it as a substitute flour will give your creation a lovely, naturally sweet taste that only tapioca flour possesses. When added to baked dishes, it provides a crispy exterior and a chewy interior, but it’s the natural sweetness that gives it a reputation as a superb alternative.

Because tapioca flour is lighter and starchier than regular flour, you’ll need more of it in your baking tasks. When substituting brown rice flour with tapioca flour, a two-to-one ratio is usually sufficient. Tapioca flour should also be used with two or three additional gluten-free flours, such as almond, oat, and coconut.

Because of its starchy appearance, tapioca flour is a good thickening agent. Tapioca flour works better than other thickening agents in soups, sauces, and gravies to get the desired texture. Its taste makes it a great tool for cooking and baking.

It goes well with baked products. You may use it to thicken dough even if other flours were used as the main ingredient. Its distinct sweetness imparts a finesse that other flours do not.

Sorghum Flour

Have you ever heard of old grains? Ancient grains are grains that have stayed mostly unaltered for thousands of years. One of these ancient grains is sorghum.

Sorghum flour is derived from the sorghum plant, which is one of the world’s most significant cereals. Sorghum flour is high in nutrients, mildly sweet, and gluten-free. Sorghum flour has a flavor comparable to brown rice flour, albeit it is somewhat nutty.

The advantage of using sorghum flour is that there is no need to calculate a ratio. You can (and should) use the same amount of sorghum flour as brown rice flour, making the conversion procedure quick and painless.

Sorghum flour is great for baking. It holds up nicely and does not crumble like other gluten-free flours since it is high in nutrients like protein and fiber. Because it has such a strong complexion, it is a simple alternative that does not need much thought. Remember that a binding agent, such as an additional egg, may be required.

Sorghum flour is not only simple to prepare and tasty, but it is also widely available in supermarkets. You probably won’t be able to create it yourself, but you should be able to get it at your local grocery shop. And if they don’t have it in stock, you may get it online!

Almond Flour

Almond flour may pique your interest if you’re seeking for new varieties of flour that you can produce yourself. Almond flour may be made in around five minutes if you have blanched almonds and a blender. The ideal approach to utilize almond flour is to combine it with another binding ingredient, such as an additional egg.

Almond flour is another excellent substitute for brown rice flour. It’s somewhat sweet, low in carbohydrates, and filled with the same benefits as almonds. It is a denser flour, yet it has a delicious flavor and texture. Because it is derived from a nut rather than a grain, the overall appearance will vary significantly from that of brown rice flour.

In most cases, almond flour may be used in lieu of brown rice flour in a one-to-one ratio. Because almond flour does not absorb moisture as well as brown rice flour, oat or tapioca flour should be added. Depending on the recipe, you may wish to use alternative gluten-free flour choices.

Almond flour is a great alternative for light, pastry-like baked dishes. Its fine grind produces a delicate dough, and its high protein level adds some fantastic nutrients to any treat you make. It will bake quicker than other flours, so keep an eye on it.

Almond flour works nicely as breading when frying food like fish or poultry since it cooks quickly. It forms a crusty layer with a little trace of sweet, almond taste.

Potato Starch

The humble potato has long been a staple in various dishes. It is a basic root that is high in minerals and vitamins. Its rich, starchy flavor makes it an excellent thickening ingredient for soups and sauces, as well as a baking alternative.

Potato starch is one of the closest substitutes for brown rice flour. It has no noticeable flavor, and its fine texture allows it to be easily mixed with practically anything. It quickly thickens soups and gives a delightful crispness to baked goods such as crackers and bread.

The key thing to watch out for when using potato starch is using too much. Because it is such an efficient thickener, it may rapidly dry out your dish. A cup of flour used for thickening usually equates to two teaspoons of potato starch. When substituting brown rice flour, you don’t need much.

Potato starch has several beneficial properties. It may be used to thicken soups, pie fillings, sauces, gravies, curries, and anything else that needs thickening. It’s also fantastic for baking, imparting a subtle crispiness to cookies and a delicate flavor to bread. It really is one of the most adaptable brown rice flour alternatives available.

See: Potato starch vs flour differences

Related Questions

Now that we’ve seen how valuable brown rice flour alternatives may be, let’s have a look at some often asked questions.

Can I substitute all-purpose flour for brown rice flour?

Yes, all-purpose flour may be used in lieu of brown rice flour. However, since brown rice flour absorbs more moisture than all-purpose flour, you may need to add a bit extra liquid to your recipe. A one-to-one ratio is usually sufficient to swap the two.

Can I substitute white rice flour for brown?

White rice flour may be used in place of brown rice flour. The two are very similar (but not identical) and may be readily substituted in recipes. Because white rice flour is not as thick as brown rice flour, you will need more of it.

Is rice flour the same as brown rice flour?

Rice flour and brown rice flour are comparable but not the same. Brown rice flour is a kind of rice flour. When compared to conventional rice flour, it is thicker, denser, absorbs more moisture, and has a somewhat nutty flavor.

Related: Top 5 rice flour substitute

Can I substitute brown rice flour for bread flour?

You may use brown rice flour for the more typical wheat flour. Because brown rice flour is so thick, you should use less of it in your recipes to prevent spoiling them.

Related: Sweet rice flour substitute