Rice Flour (White): Uses, Baking Tips, and Substitutes

White rice flour has a light and delicate texture that makes it perfect for use in everything from cakes and cookies to savory dishes like dumplings and noodles. But what is it? 

I’ve got you covered, from how it’s made to some of the many ways it can be used in cooking and baking. Let’s get started!

What is white rice flour?

White rice flour is a type of flour that is made by grinding medium or long-grain white rice into a fine powder. 

The raw rice grains are first cleaned and then de-husked to remove the outer layer or bran, leaving behind the starchy endosperm. The endosperm is then milled or ground into a fine powder using a stone mill or a hammer mill. The resulting flour is then sifted to remove any remaining coarse particles and achieve a uniform texture.

Note that “sweet white rice flour” is made from glutinous rice that is much higher in starch than white rice flour. While both sweet white rice flour and white rice flour can be used to thicken sauces, sweet white rice flour is used more like a starch in baking, or for creating rice noodles and mochi.

What’s the difference between white rice flour and regular flour?

Both white rice flour and regular flour use the starchy part of the grain (endosperm), but they come from different types of grains. Regular flour (white, refined flour) is made from wheat and contains gluten, while white rice flour is made from white rice and is gluten-free.

White rice flour is a popular alternative to all-purpose flour that can be used as a substitute in recipes that do not require gluten, such as pancakes, cookies, and some types of cakes.

Benefits of white rice flour

White rice flour is a great option for people who have any food intolerances or allergies, as it’s gluten-free and doesn’t contain any major allergens such as wheat, soy, tree nuts, peanuts, or sesame. It’s also fat-free.

White rice flour has a light flavor and fine, delicate texture, making it a versatile ingredient in both sweet and savory dishes. It’s perfect for baking gluten-free cakes, cookies, and breads, as well as making noodles and breading for meat, or to thicken sauces.

White rice flour nutrition facts

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic Index
Rice flour (white)	150	33 g	0 g	0 g	0 g	3 g	88-95
All-purpose flour	120	24 g	1 g	0 g	0.5 g	4 g	85

How to bake and cook with white rice flour

White rice flour is one of my go-to gluten-free flours to bake with. Unlike other gluten-free flours like almond flour, white rice flour is so easy to work with, thanks to its light flavor and texture.

White rice flour can be used to substitute 100% of all-purpose flour in recipes that don’t require gluten for structure, such as cakes and cookies. You may need to adjust the amount of liquid in the recipe, as white rice flour tends to absorb less liquid than all-purpose flour.

When cooked, white rice flour produces a spongy texture that works well in cakes and pancakes. It can also be used to make Asian noodles or dumplings, to add a crisp coating on fish and other protein, or to thicken sauces and gravies.

Popular white rice flour baked goods and dishes

Here are some popular things to make with rice flour (white):

• Cakes and cupcakes
• Pancakes and waffles
• Cookies
• Brownies
• Dumplings
• Noodles
• Pizza crust
• Thickener for sauces
• Breading for chicken or fish

How to make white rice flour at home

You can make rice flour at home using uncooked long grain white rice.

Here’s a simple recipe:

1. Rinse the white rice in cold water to remove any debris or dirt.
2. Spread the rice out on a clean towel or paper towel and allow it to air dry. You can also dry roast the rice in a pan on low heat.
3. Once the rice is dry and cool (if roasted), grind it in a grain mill until it forms a super fine powder. In my experience, a high-speed blender doesn’t grind the rice fine enough and produces a more grainy rice flour.
4. Sift the rice flour through a fine-mesh sieve to remove any larger pieces of rice that didn’t get ground up.

How to store white rice flour

White rice flour is pretty shelf-stable, lasting up to 6 months, which is the same as all-purpose flour. It’s best to keep white rice flour (store-bought or homemade) in an airtight container in a cool, dry place, such as a pantry. Just make sure homemade flour is completely dry and cool before putting it away. Nothing is worse than going through all that work just to throw it away!

What are the best substitutes for white rice flour?

Because rice flour is often the first ingredient in many all-purpose gluten-free flours, using a gluten-free flour blend will often produce the same or better results than using white rice flour by itself.

Brown rice flour is commonly used in baking as a substitute for white rice flour, as it has a similar texture and taste but is more nutritious. 

All-purpose flour can be subbed for rice flour and vice versa, but you will need to adjust the liquid accordingly. Or, for a lower-calorie option, try oat flour, which is still pretty versatile.

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