4 Best Brown Rice Flour Substitutes

Brown Rice Flour

Brown Rice Flour is actually one of the healthiest and calorie friendly superfoods available in the market. It’s best used for desserts, pastries, butter for frying, and even as a thickening agent for soups and stews. It doesn’t have much difference compared to using white rice flour.

When you’re in unfortunate times and ran out with your favorite Brown Rice Flour, don’t worry. You can replace Brown Rice Flour with no less than Oat Flour. Not only that, there are other substitutes you can take advantage of like Almond Flour, Coconut Flour, and Tapioca Flour.

We’ll show you how each of them is good as substitutes for brown rice flour.

Brown Rice Flour Substitutes

1. Oat Flour

Oat Flour

Oat Flour is a superfood as well and gluten-free just like our best friend, Brown Rice Flour. Oat Flour is readily available in most local grocery markets and it’s also easy to use whenever you want to make a homemade recipe out of it.

Oat flour is packed with dietary fibers because it’s less refined compared to other flour products. An excellent source of healthy carbohydrates that only has 50 calories per 100 grams serving.

It’s dubbed as one of the healthiest grains in the world because it offers vitamins, minerals, and antioxidants that are beneficial for the body.

These qualities actually resemble what the brown rice flour is all about. The color is also the same which is also brown, when you replace them you couldn’t even tell what’s the difference. As a matter of fact, you get more health benefits than brown flour.

A cup of oat flour can substitute a cup of brown rice flour with any baking goods. I use Muscle Feast Whole Oat Powder for this substitution.

2. Almond Flour

Almond Flour

It’s basically a nut-based flour from ground almonds. Almonds are one of the healthiest nuts that you can snack on to maintain a healthy lifestyle. It’s a very flexible food source, it’s not only a snack but can be also converted as milk (almond milk) and as a flour for baking goods.

It has grown its popularity competing with the famous wheat flour due to its low caloric content but packed with health benefits.

The only thing you should be mindful with almond flour is when feeding with people who are specifically allergic to nuts. Make sure you know who you’re feeding or serving before doing this substitution.

Also, take note that almond flour is a bit on the expensive side, so if you’re trying to splurge for a special occasion then maybe it’s not that bad. There’s no strict rule when it comes to substituting almond flour over brown rice flour.

It will depend on the dish that you’re making. But as a rule of thumb, it’s always a ratio of 1:1, a cup of Bob’s Red Mill almond flour.

3. Coconut Flour

Coconut Flour

Coconut Flour, just like the rest of the two entries above, is also gluten-free. If you’re sensitive with gluten, this is a perfect choice for you instead of using regular flour or if you’re out of brown rice flour.

The good thing about this flour is that it adds that coconut smell to your baking dish and it definitely smells divine.

It also competes with how healthy this flour is. Rich in fiber, protein, and MCTs that help your body to fight off influx in blood sugar, bad digestion and heart risks. If you can’t give up any form of carbs in general, then this is a perfect substitute to keep a healthy lifestyle.

For baked dishes, you may substitute ¾ cup of Viva Naturals Vegan Coconut Flour for 1 cup of brown rice flour. Coconut flour is also highly absorbent, meaning it could dry out your dishes if you put less moisture in it.

When baking with coconut flour, I advise putting more milk or eggs than the normal use to ensure that your baked dish will turn out moist inside.

4. Tapioca Flour

Tapioca Flour

Tapioca flour is by far the cheapest you can find in the market. Extracted from the cassava plant, which literally thrives easily in warmer climates. Tapioca has grown its popularity because of its tapioca balls used for boba tea or milk tea that originated in Asia. Now, the rest of the world has grown fond of its chewy texture.

Tapioca flour is mostly used in the kitchen as a thickening agent in lieu of cornstarch. It’s also excellent with fried dishes since it makes a perfect batter to achieve that perfect crunch. With baking dishes, it works well with pies since it adds that crunchy dough texture as a finish.

Although it’s a cheap alternative and also gluten-free it’s not packed with much health benefits compared to the rest of our entries. It’s quite packed with carbohydrates so you might want to slow down your usage with it.

Still, it’s a doable substitute and it does the work whenever you run out of brown rice flour. You may substitute a ratio of 1:1 over brown rice flour.

Just be mindful to add tapioca flour little by little as it gets thick quite easily. Also consider the dish you’re making since the results may vary. I usually use Bob’s Red Mill tapioca flour.


Can I use white rice flour over brown rice flour?

Yes, you can, they’re both rice so there won’t be that much of a difference. Just consider the changes and texture for the appearance. White rice flour is less dense but more sticky while brown rice flour can be denser and have the right stickiness.

Whichever you pick, there’s not gonna be a problem. As long as you follow the same substitution of 1:1 ratio, then you should be good.

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

First off, white rice flour is a much more refined grain. That explains why its color is more white with no traces of brown pigmentations. It’s also lighter which makes the dish less dense. That’s the reason why it makes you want to consume more.

Its nutritional value is quite lower since it loses most of its fiber during the refining process. Take note that it’s high in sugar and carbs, so consume moderately.

Brown rice flour, on the other hand, is the unrefined process of rice. It didn’t go through all the refining processes as the white rice did. Rest assured that it has retained most of its nutrients and health benefits like fiber. It’s also denser, so when consuming it, it makes you feel fuller and well satiated.

Can I replace brown rice flour with cornflour?

Yes, you can substitute brown rice flour with cornflour in most dishes. They quite have the same features and purposes when it comes to food. Both are excellent as a thickening agent, making sticky desserts and savory dishes. Both can also be substituted from one another with baked dishes.

The perfect dish based on my experience for this substitution is porridge and pudding. Both brown rice and corn flour are excellent for making healing porridge. It’s thick and creamy and it’s perfect for the cold weather or season.

I also like it for puddings. I alternate making rice or corn pudding mixed with coconut milk or cream then voila! I got a nice dessert treat.

When substituting the two, I use a 1:1 ratio. I noticed as well that there are not many adjustments needed to make when making dishes. That’s why it’s also a good substitute for brown rice flour.

Can you make brown rice flour from scratch?

Yes, you can. It’s actually easier than you think. As long as you have the luxury of time to do it, then why not?

Just find the best recipe you can follow online and just follow on. With more practice, I’m pretty sure you’ll be able to memorize the recipe by heart in no time.

Key Takeaway

It’s heartbreaking to find out the last minute when you’re running out with kitchen ingredients. I know, it sucks but it happens.

That’s the reason why it’s nice to know how to experiment so you can figure out which works best and learn how to do the right substitution.

Always consider that not all of the substitution would work with all dishes. For example, a cup of oat flour might work with bread but it might be too much or less for regular cookies.

Some flours mentioned above might need more or fewer liquids or eggs in some dishes. Consider making adjustments when needed and remember, it’s okay to mess up sometimes. What’s important is you’re learning from the experience.

Also, know the health repercussions when doing substitutions. Consider the people’s health that you’re trying to feed, whether or not they are allergic to something. Substitutions may unknowingly harm someone’s health if you’re not being careful.

My Personal Pick

I’m a personal fan of Oat Flour. It has always worked with most of my baked goods and it never fails me at all.

I recommend it for substituting brown rice flour for its impeccable health benefits and subtle taste. It’s also not that expensive compared to other healthy flours, say for example almond flour.

I just don’t recommend using oat flour for frying dishes since it’s denser and too flour-y in texture. Your fried chicken might end up too cakey and you don’t want that. For frying dishes, like what I’ve said earlier, is always best with tapioca starch or cornstarch if you have. Choose a lighter flour when making a batter.

Here’s a Bonus Recipe Just For You

“Classy Red Velvet Cake”


  • 1 cup of brown rice flour
  • ¾ cup of tapioca starch
  • ¾ cup of sorghum flour
  • 1 tsp of xanthan gum
  • 1 tsp of baking soda
  • 1 ½ cup of brown sugar
  • ¼ tsp of salt
  • ¼ cup of dark chocolate powder
  • 1 cup of peanut oil
  • 2 large eggs
  • 1 cup of buttermilk
  • ¾ cup of peach sauce
  • 1 tsp of vanilla extract
  • 1 ounce of food coloring (red)


  1. Preheat the oven for 350 degrees Fahrenheit.
  2. Prep a 9-inch round cake baking pan greased with melted butter or flour. You can also use a parchment paper and cut it in a circle or round shape to avoid the cake from sticking onto the pan.
  3. In a large bowl, mix the brown rice flour, tapioca starch, xanthan gum, baking soda, salt, and 4 tbsps of dark chocolate powder. Mix until well combined.
  4. In a separate bowl, whisk your peanut oil and brown sugar until well combined. Make sure it has achieved a smooth consistency almost like a cream.
  5. Then add in the eggs to the mixture. Add one egg at a time to have an easier mixing and to avoid lumps.
  6. Add in the peach sauce and mix well.
  7. Add in the flour mixture to the wet mixture slowly while mixing. Make sure to not overmix and scrap the rest of the mixture that’s sticking to the sides using a spatula.
  8. Then while you’re adding the flour mixture, take turns while mixing and add the buttermilk. Mix everything until it’s well combined.
  9. Add the rest of the dark chocolate powder and the red food coloring in the mixture. Mix well until properly combined.
  10. Pour the cake mix into the round pan. Use the spatula to even out the top making it a perfectly round shape.
  11. Place the cake into the oven and cook for about 25 minutes or until the inserted toothpick is no longer moist.
  12. Let the cake cool down for 15 minutes or more before frosting. If you don’t feel like making the frosting, you can always buy ready-made cream cheese frosting at the grocery stores.
  13. You may also opt for fruit toppings and just sprinkle it with powdered sugar for a beautiful finish. Serve it with coffee or tea.
  14. Store the leftovers in the fridge for 5 days.
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