Brown Rice Flour vs All-Purpose Flour: The Best Bake

Looking for an in-depth comparison between brown rice flour and all-purpose flour? We’ve got you covered!

Whether you’re a seasoned baker or a curious cook, I’ve got all the details you need to make an informed choice between brown rice flour and all-purpose flour. I’ve baked plenty with both, and there are really just a handful of important things to know. Let’s dive in!

Comparing brown rice flour vs all-purpose flour

	Brown rice flour	All-purpose flour
Substitution ratio (vs all-purpose)	1:1*	N/A
Gluten-free?	Yes	No
Keto-friendly?	No	No
Paleo-friendly?	No	No
Common Allergens	Rice	Wheat, gluten
Liquid absorbency	Low	Medium
Pantry shelf life (unopened/sealed)	1 year	1 year
Best for	Pancakes, muffins, bread, pizza crusts	Quick breads, cakes, cookies, pastries

*The amount of brown rice flour you need to replace all-purpose flour in a recipe will depend on the specific recipe and the desired result. In general, it’s best to use a recipe that’s specifically designed for brown rice flour or gluten-free baking.

Differences between brown rice flour and all-purpose flour

Brown rice flour is a versatile type of gluten-free flour made from whole grain brown rice that can be used in place of wheat flour in many recipes. All-purpose flour is a type of wheat flour that consists of a blend of high and low-protein wheat flour. It is made from hard and soft wheat, which creates a balanced texture and flavor suitable for most baking recipes.

In terms of texture, the differences between these two flours are also quite noticeable. All-purpose flour has a mild flavor and a light, delicate texture that makes it the perfect choice for cakes, muffins, and lighter baked goods. Brown rice flour is more dense with a nutty flavor, making it ideal for heavier baked goods such as breads and pizza crusts.

When baking, it’s important to consider these differences and adjust your recipe accordingly if you are substituting one type of flour for another.

Baking with brown rice flour vs all-purpose flour

Which one should you choose? It all depends on what type of baking you’re doing! If you’re making something light and delicate, all-purpose flour is the way to go. For heartier recipes, brown rice flour is your best bet.

Baking with brown rice flour can be a bit more challenging than all-purpose flour, as it’s gluten-free, so it won’t provide the same structure and texture to your baked goods as all-purpose flour.

It also absorbs less liquid than all-purpose flour, which can impact the consistency of your batter or dough. Consider using xanthan gum or other binding agents to help improve the texture of your baked goods when baking with brown rice flour.

Ingredients in brown rice flour vs all-purpose flour

The makeup of the two flours is also quite different. Brown rice flour is made from whole grain, unprocessed brown rice. The process of making brown rice flour preserves all the natural nutrients, vitamins and minerals of brown rice, including dietary fiber.

All-purpose flour is made from wheat, which has been refined and processed. Because nutrients are lost during processing, it’s often enriched with vitamins like thiamin, riboflavin, niacin and iron. Read more about refined/enriched wheat flours vs gluten-free flours here.

Brown rice flour + all-purpose flour nutritional facts

Per ¼ cup	Brown rice flour	All-purpose flour
Calories	150	110
Carbs (g)	32	23
Fiber (g)	1	1
Fat (g)	1	0
Protein (g)	3	4
Glycemic index score	50	85

As you can see, brown rice flour is much higher in calories and carbs than all-purpose flour. However, brown rice is a complex carbohydrate, meaning it is digested more slowly which helps to regulate blood sugar levels. This is also why it has a low glycemic index (GI) of 50. All-purpose flour is a refined carbohydrate and is much more likely to spike your blood sugar with a GI of 85. Of course, if you’re searching for an extremely low-glycemic index flour, consider almond flour instead. Or if keto or paleo are more of a concern, consider the benefits of coconut flour vs brown rice flour.

Overall, brown rice flour is a whole grain flour and contains more fiber, vitamins, and minerals than all-purpose flour. But all-purpose flour has more protein and iron.

Brown rice flour vs all-purpose flour storage

Compared to other types of flour, both brown rice flour and all-purpose flour have pretty long shelf lives. If unopened and sealed, they can be kept at room temperature for up to 1 year. However, after opening, I recommend storing them in an airtight container in either the refrigerator or freezer to preserve their freshness. By doing so, you can ensure that your flours remain fresh, resulting in perfectly baked goods every time.

Brown rice flour vs all-purpose flour: The best bake

When deciding between brown rice flour and all-purpose flour for baking, it’s important to consider the type of recipe you are making. Brown rice flour is great gluten-free flour for heavier baked goods such as breads and pizza crusts because of its nutty flavor and dense texture. All-purpose flour is better suited for light recipes like cakes, muffins, cookies and other delicate baked goods due to its mild flavor and lighter texture. In terms of nutrition, however, brown rice flour has a higher nutritional value than all-purpose flour while still having a lower glycemic index rating.

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