Remember the last time you wanted to bake those gluten-free muffins and you realized, “Wait, I’m out of brown rice flour?” Yep, been there.
We all know the frustration of missing a key ingredient mid-bake. Luckily, we’ve dug up some awesome substitutes for brown rice flour that will save the day.
Skip the store trip and use something you already have at home. With these options, we’ve got your back in the gluten-free baking game.
We’ve got options for everyone, from the occasional baker to the pros with a pantry full of goodies.
7 Easy Substitutes for Brown Rice Flour
For some reason, brown rice flour is sometimes hard to find in stores. If you can’t get your hands on it or just don’t want to go out, here are some simple substitutes that will work just as well in your baking:
| Substitute | Taste | Texture | Ratio | Suitable Dish |
| Almond Flour | Nutty | Fine | 1:1 | Cakes, Cookies |
| Coconut Flour | Coconut | Coarse | 1/4:1 | Baked Goods, Pancakes |
| Oat Flour | Earthy | Coarse | 1:1 | Baked Goods, Muffins |
| Barley Flour | Nutty | Coarse | 1:1 | Baked Goods, Bread |
| Quinoa Flour | Earthy | Fine | 1:1 | Baked Goods, Pancakes |
| Buckwheat Flour | Nutty | Coarse | 1:1 | Baked Goods, Pancakes |
| Tapioca Flour | Neutral | Fine | 1:1 | Baked Goods, Puddings |
1 – Almond Flour
First off, almond flour is a total lifesaver. It’s made from blanched almonds that are finely ground. It’s naturally gluten-free and has a light, nutty flavor.
If you love a bit of crunch, this one’s for you. It works well in cookies, muffins, and quick bread. Use a 1:1 ratio as a substitute for brown rice flour. Easy, right?
We’ve ditched brown rice flour for almond flour in many recipes and never looked back. If you’re curious, check out our article on almond flour substitutes. It’s packed with a lot more options.
2 – Coconut Flour
Next, let’s talk coconut flour! This flour is a bit trickier but totally worth it. Made from dried coconut meat, it’s naturally gluten-free and has a slight sweetness. It’s super absorbent, meaning you’ll need less of it.
Use 1/4 cup of coconut flour for every cup of brown rice flour. Also, bump up the eggs or liquid in your recipe since it can make things a bit dry. We’ve found it’s amazing in pancakes and muffins. It gives a hint of tropical flavor that’s irresistible.
If you’re curious about more coconut flour substitutes, check out our coconut flour substitutes article.
3 – Oat Flour
“Oat” what a gem it is! This flour is a dream for anyone looking for an easy, gluten-free swap. Made by grinding oats, it has a mild flavor that blends well in most recipes.
Substitute it with a 1:1 ratio for brown rice flour. It’s versatile and works wonderfully in cookies, cakes, and even bread.
We’ve tried it in pancakes, and guess what? They were fluffy and delicious. It’s slightly denser, so add a bit more liquid to your mix if needed.
Want more substitutes? Check out our handy guide on oat flour substitutes.
4 – Barley Flour
“Barley” we’re really talking about this underrated gem! Barley flour is slightly nutty and adds a unique touch to your baking. It’s not gluten-free but has a low gluten content. Use it in a 1:1 ratio to replace brown rice flour. It works wonders in bread, muffins, and pancakes.
We loved its hearty texture and subtle flavor. Pro tip: Mix it with another flour if you want a lighter bake.
Tried it in pancakes and they turned out fluffy with a nutty twist. For more options, check our guide on barley flour substitutes and elevate your baking game!
5 – Quinoa Flour
In terms of versatility, quinoa flour is a star in gluten-free baking. Made from ground quinoa seeds, it’s packed with a nutty flavor that elevates recipes. We use it often because it works in everything from cookies to bread.
Substitute quinoa flour 1:1 with brown rice flour. It’s a straightforward swap. Quinoa flour can make your baked goods slightly denser, so add a bit more liquid if needed.
Once, we whipped up some banana bread using quinoa flour. It was moist and flavorful. For more options, check out our piece on quinoa flour substitutes.
6 – Buckwheat Flour
Next, meet buckwheat flour. It’s gluten-free and packed with a rich, earthy flavor. Made from ground buckwheat seeds, this flour gives your baking a hearty touch.
Swap buckwheat flour 1:1 for brown rice flour. It works great in pancakes and muffins for a denser, more wholesome bite.
We once used it for cookies, and they turned out perfectly moist and flavorful. Avoid using it in delicate recipes unless you like a bit more substance.
Oh, and if you’re looking for other alternative flours, check out our guide on buckwheat flour substitutes. Explore all the possibilities!
7 – Tapioca Flour
Last but definitely not least, tapioca flour! This go-to gluten-free alternative is made from cassava root. It’s super fine and helps give a chewy texture to baked goods.
Use 1 cup of tapioca flour for every cup of brown rice flour. We love it in bread and desserts.
It acts as a great thickener for sauces and soups too. While baking banana bread with tapioca flour, our loaf turned out soft and moist.
If you’re curious about more options, check out our handy guide on tapioca flour substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.