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5 Substitutes for Rice Flour

Rice flour is a versatile, gluten-free flour made from finely milled rice. It has a light texture and neutral flavor, making it useful in baking, thickening sauces, and frying. Rice flour is commonly found in gluten-free recipes and Asian cooking, where it’s used in noodles, tempura batter, and rice cakes.

Rice flour in a spoon on top of rice.

If you need a substitute for rice flour due to dietary preferences, availability, or recipe adjustments, several alternatives can replicate its properties. Here are five excellent substitutes and how to use them effectively.


What Is Rice Flour?

Rice flour is made from white or brown rice that has been finely ground into a powder. It is naturally gluten-free and often used to provide lightness in baked goods, a crispy coating in frying, and a smooth texture in thickened sauces.

When replacing rice flour, it’s important to consider how the substitute behaves in terms of absorbency, texture, and thickening properties. Some substitutes work best in baking, while others are ideal for frying or thickening.

Substitutes for Rice Flour

1. Cassava Flour

Cassava flour is made by drying and grinding the whole cassava root into a fine powder. It has a fine texture, though it is slightly heavier than rice flour. Despite this, it behaves similarly in baking and thickening, making it one of the best substitutes.

How it compares: Cassava flour is slightly heavier than rice flour but provides similar lightness in baked goods. It is also highly absorbent, so it may require adjustments to liquid levels in recipes.

How to substitute:

  • Use an equal amount (1:1 ratio) of cassava flour as a substitute for rice flour.
  • If baking, slightly reduce the liquid in the recipe to prevent excess moisture absorption.

Best uses: Baked goods, tortillas, thickening sauces, and gluten-free recipes.


2. Tapioca Flour

Tapioca flour (also known as tapioca starch) is a starchy, gluten-free flour derived from cassava root. It has a smooth, fine texture and a mild, slightly sweet flavor.

How it compares: Tapioca flour is more elastic than rice flour, meaning it provides a chewier texture in baked goods. It works well as a thickener but is not as crisp when used for frying.

How to substitute:

  • Use an equal amount (1:1 ratio) of tapioca flour as a substitute for rice flour in thickening and baking.
  • For frying, mix tapioca flour with another starch like cornstarch for a crispier texture.

Best uses: Thickening soups and sauces, gluten-free baking, and chewy desserts.


3. Cornstarch

Cornstarch is a fine, white starch extracted from corn that is commonly used as a thickener and for frying. It has a very absorbent texture, making it one of the best replacements for rice flour in crispy coatings and sauces.

How it compares: Cornstarch thickens more quickly than rice flour and creates a very crispy texture when frying. However, it can break down under prolonged heat, so it’s best added toward the end of cooking when thickening sauces.

How to substitute:

  • Use ½ the amount of cornstarch when substituting for rice flour in thickening sauces.
  • Use an equal amount (1:1 ratio) for frying or coatings.

Best uses: Frying batters, thickening soups and sauces, and coatings for meats and vegetables.


4. Potato Starch

Potato starch is a gluten-free flour with a fine, silky texture. It is highly absorbent and works well in both thickening and frying applications.

How it compares: Potato starch creates a very crispy coating for fried foods, much like rice flour. However, it can break down under extremely high heat, so it’s best used at moderate temperatures when thickening sauces.

How to substitute:

  • Use an equal amount (1:1 ratio) of potato starch as a substitute for rice flour.
  • If used in sauces, add potato starch near the end of cooking to maintain its thickening power.

Best uses: Frying, thickening soups and sauces, and baking.


5. Arrowroot Starch

Arrowroot starch is another gluten-free starch that works well as a thickener and for frying. It comes from the arrowroot plant and has a very smooth texture, making it an excellent replacement for rice flour in delicate recipes.

How it compares: Arrowroot starch provides a clear, glossy finish when used as a thickener, whereas rice flour can be slightly opaque. It is also an excellent choice for frying, as it creates a light, crispy coating.

How to substitute:

  • Use an equal amount (1:1 ratio) of arrowroot starch as a substitute for rice flour.

Best uses: Thickening sauces, frying, and gluten-free baking.


How to Incorporate These Substitutes

  • For Thickening: Cassava flour, tapioca flour, cornstarch, potato starch, and arrowroot starch all work well, though cornstarch and arrowroot provide the smoothest results.
  • For Frying: Potato starch, cornstarch, and arrowroot starch produce the crispiest coatings, while tapioca flour works better when combined with another starch.
  • For Baking: Cassava flour and tapioca flour are the best options, but adjustments to liquid content may be needed for some recipes.