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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
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.
Thanks to you both for responding!
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
$50 & Under Gifts (Mom-Style)
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom