In this post I share with you some of the best substitutes for rice flour in recipes from baking to deep frying.
While, you can buy ground rice flour from your grocery or on Amazon, you can also make and keep some at home.
Rice flour will differ in consistency and appearance based upon which rice you have used. Basmati rice yields a white rice flour. Brown basmati rice yields a rice flour that has more bran and makes for a good substitute to wheat flour.
The properties of rice flour will vary depending upon which rice it is made of.
How to Make Rice Flour
It is as easy as tossing rice into a blender or a grain mill and blend till you get a smooth rice flour.
I use basmati, jasmine or Indian Sona masoori rice. Use whichever rice is available to you.
If your rice looks dusty, you will need to wash and dry it completely before blending it into a flour.
Here is a list of best alternatives to rice flour:
14 Best Alternatives to Rice Flour
1. Almond Flour
Almond flour is nuttier in taste as compared to the neutral tasting rice flour. It is also gluten free and its consistency is similar though not exactly the same.
I feel that it is a good alternative to use in baked goodies like cookies and cakes. It not only enhances the taste but also the nutrition. However, it is more calorie intense than rice flour.
It is more expensive than rice flour as well.
2. All-Purpose Flour
This is a favourite kitchen staple that is regularly used in both baking and deep frying goodies. It lends a certain crunch to deep fried foods and its gluten helps with baking.
But if you are looking for gluten-free alternatives then this may not work for you.
Otherwise, I just used all-purpose flour as an exact replacement in recipes when I run out of rice flour.
3. Chickpea flour
Besan or chickpea flour is another favourite gluten-free flour that has a pale yellow colour and has a slightly earthy taste.
It is perfect in savoury dishes like bhaji, vegan pancakes and in rotis or parathas.
It can make deep fried foods crispier. May change the taste of baked goods like cakes and cookies.
4. Coconut Flour
This is gluten free and has a different lighter texture as compared to rice flour. It also has a distinct slightly sweet coconut taste.
Generally, I avoid it in savory dishes as a replacement but it will work fine in your sweet baked goods.
Also known as cornstarch, it can be easily substituted in savoury goods in place of rice flour.
It helps in crisping up foods well. It is also good in baked goods. It is my favourite go-to when I run out of rice flour.
Cornstarch slurry is used regularly to thicken curries.
6. Tapioca Flour
Tapioca flour, or tapioca starch, adds a chewiness to your gluten-free foods.
Just like cornstarch, it is good for thickening sauces or gravies.
7. Potato Flour
Potato starch or flour is made from potatoes. Like tapioca flour, it is good for thinkening soups and curries.
It is also used in savoury baked treats.
8. Quinoa Flour
Quinoa is high in protein and has a slightly nutty taste. Like wholewheat flour, it can be easily used in cakes, cookies, pancakes and muffins.
You can also use a combination of quinoa flour and other flours to incorporate more plant-based protein in your baked goodies.
9. Oat Flour
Ground oat flour is a fantastic way to add crunchy texture to your cookies and pancakes.
It is rich in fibre and works well in thickening sauces. You can coat your savoury cutlets like hara bhara kababs in oat flour for a crunchy exterior.
Just like rice flour, it gives a nice crispiness.
10. Sooji or Semolina
Made with ground wheat, sooji or semolina comes in many varieties from coarsely ground to fine ground.
It is used in halwas, pakoras or fritters and also as a coating for both vegetarian cutlets or patties and non vegetarian dishes like fried fish, shrimp, chicken and so on.
When shallow fried with sooji, you get a lovely crunchy coating. It can easily be used in place of rice flour for a nice crunch.
You can also use it in pancakes, chillas, flatbread, rava dosa, pakoras for providing crispness.
Good for use in pancakes and cookies too. It is not gluten free though.
11. Hazelnut Flour
Just like almond flour, this is nutty and delicious. Very tasty in cookies, cakes and pancakes.
12. Sorghum Flour
Sorghum is a type of millet. It is used in Indian cuisine not only to make flatbread but also in cookies, pancakes, breads, muffins for a gluten-free option.
It is rich in fibre and complex carbohydrates.
13. Ragi Flour
Ragi flour or finger millet flour is a commonly used millet flour in Indian cooking. It is used in ragi dosa, rotis or flatbread and other savory preparations.
It can also be used in cookies, pancakes, muffins, breads as a great gluten-free option.
It has a slightly nutty taste and a lovely brown colour.
14. Cassava Flour
Cassava root is commonly used in Indian and global cooking. Its root is dried and powdered to make cassava flour.
It is a grain-free substitute for rice flour. It can be used both for baking sweet goodies and in savory foods.
It works well to thicken sauces and soups too.
Next time you run out of rice flour, you can try out any of these kitchen staples as a substitute in your recipes.