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Rice flour substitution

242a5537-3801-462a-bc7f-ffaf14920d1f--elsalvador.img_4726

When baking, I often substitute whole wheat flour for A/P or do half and half. I'm new to using rice flour. Does it work to substitute brown rice flour for the white kind?

asked by AEC over 4 years ago
3 answers 12195 views
0dcfb05c-8a90-480f-8cf7-cbc33e9a6b5c--me
added over 4 years ago

I have successfully exchanged white rice flour for brown rice flour and vice versa; this would probably not work if using "sweet" rice flour, however.

766e7ce3-8394-4788-8337-bbd8a8d3a07e--5.15.11_coconut_macaroons_best_sm
added over 4 years ago

In my experience, all rice flours are interchangeable except for sweet rice flour--wssmom is correct. Sweet rice flour is made from sweet rice, a very short grain, very sticky rice. Its flour become gooey and rather elastic when wet. It's what gives mochi their characteristic chewiness. In gluten-free baking, I use sweet rice flour alongside other gluten-free flours to simulate the elasticity of gluten and produce baked goods that taste "normal." When following a gluten-free recipe, it's important to use sweet rice flour as directed. However, other gluten-free flours can usually be substituted for each other: brown rice, white rice, amaranth, millet, quinoa, buckwheat, etc.

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AEC
added over 4 years ago

Thanks to you both for responding!