Rice Flour: Grams to Cups Conversion
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
| g | Cups |
|---|---|
| 50 | 0.3 |
| 100 | 0.6 |
| 150 | 0.9 |
| 200 | 1.3 |
| 250 | 1.6 |
| 300 | 1.9 |
| 350 | 2.2 |
| 400 | 2.5 |
| 450 | 2.8 |
| 500 | 3.2 |
| 600 | 3.8 |
| 700 | 4.4 |
| 800 | 5.0 |
| 900 | 5.7 |
| 1000 | 6.3 |
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.