Rice Flour: How Many Grams in a Cup?
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
Reference table
| Cups | g |
|---|---|
| 1/8 cup | 20 |
| 1/4 cup | 40 |
| 1/3 cup | 53 |
| 1/2 cup | 79 |
| 2/3 cup | 106 |
| 3/4 cup | 119 |
| 1 cup | 159 |
| 1 1/2 cups | 238 |
| 2 cups | 317 |
Essential for gluten-free baking, Asian desserts (mochi, tang yuan base), tempura batter, and rice noodle production.
Do not confuse white rice flour with sweet (glutinous) rice flour — they have different densities and cannot be substituted for each other.
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.