Rice Flour: How Many Grams in a Tablespoon?
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
| tbsp | g |
|---|---|
| 1 | 10 |
| 2 | 20 |
| 3 | 30 |
| 4 | 40 |
| 5 | 50 |
| 6 | 59 |
| 7 | 69 |
| 8 | 79 |
| 9 | 89 |
| 10 | 99 |
| 11 | 109 |
| 12 | 119 |
| 13 | 129 |
| 14 | 139 |
| 15 | 149 |
| 20 | 198 |
| 25 | 248 |
| 30 | 297 |
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.