7 Brown Rice Flour Substitutes: Bake with Ease

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.

Luckily, we've dug up some awesome substitutes for brown rice flour (finely milled whole-grain brown rice) 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.

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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	¼:1	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 and for alternative fats, see almond oil alternatives for cooking.

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 ¼ 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 and pairs well with coconut milk swaps for curries.

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, and for related options see oat bran substitutes for baking.

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.

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.

For more options, check barley substitutes for baking and improve 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 improves 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, see quinoa substitutes for grain dishes.

6 - Buckwheat Flour

Next, meet buckwheat flour (Fagopyrum esculentum). It's gluten-free and packed with a rich, earthy flavor.

Made from ground buckwheat seeds, this flour gives your baking a filling 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.

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, with a neutral, slightly sweet flavor.

Use 1 cup of tapioca flour for every cup of brown rice flour. We love it in bread and desserts.

It is 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.