2-Ingredient Rice Flour Recipe (2024)

FAQs

How do you make homemade rice flour? ›

Step 1: Place 1 to 2 cups of uncooked rice in your blender, coffee grinder or food processor. Smaller amounts will let the blade work more efficiently and grind the rice better. Step 2: Cover the blender and grind the rice until it's a fine powder consistency.

You'll need uncooked rice (either white or brown), a blender, a coffee grinder or food processor. A good rule of thumb to follow is that 1 cup of rice yields about 1 ¹⁄₂ cups of rice flour.

Like all-purpose flour, rice flour has half the thickening power of cornstarch, so you're going to want to use two tablespoons of rice flour for every one tablespoon of cornstarch called for.

Substitute Ratio

The basic substitution ratio is 1:1, meaning a cup of all-purpose flour can be typically replaced with a cup of rice flour. This ratio is a starting point, and adjustments may be needed based on the specific recipe.

Simply put, rice flour is a fine flour made by grinding rice grains of all types. You can buy pre-ground rice flour at the store but grinding rice flour at home gives you more room to experiment with different rice varieties and to find the taste and texture you love most.

Rice flour is simply ground rice. Nothing else. Differences between rice flours depend on what kind of rice is featured: Regular rice flour can be ground from long-, medium-, or short-grain rice (what's enjoyed daily in grain bowls and on rice plates).

But rice flour means coarse or fine flour. Can I make rice flour without soaking rice? Yes, just rinse the rice, drain, pat dry completely with a cloth. Spread and dry completely until the grains become crunchy.

To replace one cup of rice flour, use one cup of plain flour and use it in the same way as you would use rice flour. If you're using all-purpose flour as a thickening agent, you'll need to make a slurry in the same way you would with cornstarch.

Rice flour isn't as strong of a thickener as cornstarch, but it works with good results. Use 2 tablespoons of rice flour or brown rice flour for every tablespoon of cornstarch the recipe calls for. Sprinkle the rice flour over the liquid. The liquid thickens immediately.

Which is healthier, rice flour or cornstarch? ›

Rice flour has more protein and dietary fiber than cornstarch. It also contains fewer carbohydrates. It is best to mix rice flour in cold or warm water until it is even before adding it to food. This prevents it from creating lumps.

Many rice flour breads rely on Xanthum gum to hold it together. However, I know this ingredient can be hard to come by in some stores, so I found a recipe that uses eggs: 260 Grams (2 Cups Rice) Flour. 20 Grams (5 Teaspoons) Baking Powder.

Rice Flour

All types of rice flour can be used as a substitute for all-purpose flour, but there are various types of rice flour that yield slightly different results. Brown rice flour is the rice equivalent of whole-wheat flour. It has a full flavor and a bit of a gritty texture.

If you don't add more liquid, the site recommends substituting only 7/8 cup (14 tablespoons) of rice flour for each cup of all-purpose flour.

The chemical formula of Rice flour, is C6H10O5. There are 3 kinds of atom in Rice flour which is Carbon, Hydrogen, and Oxygen.

Yes, just rinse the rice, drain, pat dry completely with a cloth. Spread and dry completely until the grains become crunchy. Then powder this to flour in a blender or coffee grinder.

Ground rice and rice flour are unfortunately not interchangeable. Although they are both made from crushed rice, rice flour is much finer than ground rice and they cook differently, so if ground rice is used in baking it will have a slightly gritty texture.