Rice Flour
White rice flour is finely milled polished rice with a density of 0.67 g/mL — denser than most gluten-free flours but lighter than semolina. Its lack of gluten means it relies entirely on binders (xanthan gum, eggs, or starch blends) for structure. Even a 10g error in rice flour can make gluten-free bread crumble or turn gummy. Precision is critical.
Essential for gluten-free baking, Asian desserts (mochi, tang yuan base), tempura batter, and rice noodle production.
What is Rice Flour?
White rice flour is finely milled polished rice with a density of 0.67 g/mL — denser than most gluten-free flours but lighter than semolina. Its lack of gluten means it relies entirely on binders (xanthan gum, eggs, or starch blends) for structure. Even a 10g error in rice flour can make gluten-free bread crumble or turn gummy. Precision is critical.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Rice Flour — g → Cups
| g | Cups |
|---|---|
| 50 | 0.4 |
| 100 | 0.7 |
| 150 | 1.1 |
| 200 | 1.4 |
| 250 | 1.8 |
| 300 | 2.1 |
| 350 | 2.5 |
| 400 | 2.8 |
| 450 | 3.2 |
| 500 | 3.5 |
| 600 | 4.2 |
| 700 | 4.9 |
| 800 | 5.6 |
| 900 | 6.3 |
| 1000 | 7.0 |
Rice Flour — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 18 |
| 1/4 cup | 35 |
| 1/3 cup | 47 |
| 1/2 cup | 71 |
| 2/3 cup | 95 |
| 3/4 cup | 106 |
| 1 cup | 142 |
| 1 1/2 cups | 213 |
| 2 cups | 284 |
Rice Flour — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 9 |
| 2 | 18 |
| 3 | 27 |
| 4 | 36 |
| 5 | 44 |
| 6 | 53 |
| 7 | 62 |
| 8 | 71 |
| 9 | 80 |
| 10 | 89 |
| 11 | 98 |
| 12 | 107 |
| 13 | 115 |
| 14 | 124 |
| 15 | 133 |
| 20 | 178 |
| 25 | 222 |
| 30 | 266 |
Rice Flour — mL → g
| mL | g |
|---|---|
| 10 | 6 |
| 25 | 15 |
| 50 | 30 |
| 75 | 45 |
| 100 | 60 |
| 125 | 75 |
| 150 | 90 |
| 200 | 120 |
| 250 | 150 |
| 500 | 300 |
| 750 | 450 |
| 1000 | 600 |
Rice Flour — Tsp → g
| Tsp | g |
|---|---|
| 1 | 3 |
| 2 | 6 |
| 3 | 9 |
| 4 | 12 |
| 5 | 15 |
| 6 | 18 |
| 7 | 21 |
| 8 | 24 |
| 9 | 27 |
| 10 | 30 |
| 11 | 33 |
| 12 | 36 |
| 13 | 38 |
| 14 | 41 |
| 15 | 44 |
| 20 | 59 |
| 25 | 74 |
| 30 | 89 |
Rice Flour — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Substitutes for Rice Flour
Out of this ingredient? Swap it with the options below and follow the exact ratio.
Do not substitute white rice flour with glutinous rice flour in non-Asian recipes — glutinous rice flour produces a chewy, sticky texture completely different from regular rice flour.
Scale:by weight
Use Rice Flour as a substitute for
Have this ingredient on hand? These are the situations where it can stand in for others.
Do not substitute glutinous rice flour with regular rice flour — the texture results are completely different. There is no 1:1 substitute for glutinous rice flour in mochi and similar recipes.
Scale:by weight
How to measure flours
Flours swing wildly in weight by volume (a cup can jump from 120g to 150g). Protein and gluten strength also change from brand to brand. Weighing is the only way to keep hydration and texture consistent for bread, pizza, cakes, and pasta.
- Spoon and level for loose; packed cups weigh more—use the packed toggle when available.
- For bread and pizza doughs, aim for consistency: measure by weight when possible.
Protein & gluten in flour
Rice Flour sits around 5.9% protein.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in a sealed container in a cool, dry place for up to 1 year. Refrigerate in humid climates.
FAQ
- Can I use rice flour instead of all-purpose flour?
- Not 1:1. Rice flour has no gluten, so baked goods will be dense or crumbly without binders. Use rice flour as part of a GF flour blend (typically 60% rice flour + 20% tapioca starch + 20% potato or arrowroot starch).
- Is brown rice flour different from white rice flour?
- Yes. Brown rice flour (density ~0.68 g/mL) includes the bran layer, giving a nuttier flavor and slightly more fiber. The densities are similar but textures differ; they're interchangeable in most GF recipes.