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Brown Rice Flour Substitutes

Grains

Flour ground from whole grain brown rice. Gluten-free with a slightly nutty flavor. Used in gluten-free baking, as a thickener, and in coatings.

3 listed substitutes

First listed swap: Oat Flour, Partially Debranned

First listed Brown Rice Flour substitute option: Oat Flour, Partially Debranned

In the current curated data, Oat Flour, Partially Debranned is listed first at 1:1. Its listed uses include muffins, pancakes, cookies and quick breads. Compare the notes below before using it in recipes where the original ingredient drives structure, flavor, or texture.

How to choose a Brown Rice Flour swap

Oat Flour, Partially Debranned

Ratio: 1:1

Listed for muffins, pancakes, cookies and quick breads. Avoid for everyday cooking.

Millet Flour

Ratio: 1:1

Listed for muffins, pancakes, flatbreads and cookies. Avoid for everyday cooking.

Sorghum Flour, Refined, Unenriched

Ratio: 1:1

Listed for gluten-free baking, cookies, pancakes and quick breads. Avoid for everyday cooking.

Brown Rice Flour substitute ratios and notes

Oat Flour, Partially Debranned

1:1

Oat flour is lighter and has a milder, sweeter flavor. Works well in most gluten-free baked goods. Use certified gluten-free oat flour if needed.

✅Listed for: muffins, pancakes, cookies, quick breads

⚠️Not for:

vegan can-be-gluten-free

Millet Flour

1:1

Millet flour is light, fine, and gluten-free. Has a mild, slightly sweet flavor. Works well as a 1:1 swap in most baked goods.

✅Listed for: muffins, pancakes, flatbreads, cookies

⚠️Not for:

vegan gluten-free

Sorghum Flour, Refined, Unenriched

1:1

Sorghum flour is smooth and mild. A great gluten-free flour with a neutral flavor. Blends well with other gluten-free flours.

✅Listed for: gluten-free baking, cookies, pancakes, quick breads

⚠️Not for:

vegan gluten-free

Brown Rice Flour substitute FAQs

Which Brown Rice Flour substitute is listed first?

Oat Flour, Partially Debranned is the first listed Brown Rice Flour substitute in SwapChef's curated data. The listed ratio is 1:1.

Can I use Oat Flour, Partially Debranned instead of Brown Rice Flour?

The curated notes list Oat Flour, Partially Debranned for muffins, pancakes, cookies and quick breads. Oat flour is lighter and has a milder, sweeter flavor. Works well in most gluten-free baked goods. Use certified gluten-free oat flour if needed.