6%
Protein
85%
Absorption
148g
Per Cup
6mo
Shelf Life
Water absorption
85% · 45–400% across gluten-free floursAbout average water absorption for a gluten-free flour. See the full spectrum →
Using Rice Flour in Your Baking
Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.
Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add 0.25 tsp xanthan gum per cup of total blend.
Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.
How it compares to All-Purpose Flour
Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup
Binding Agents
Xanthan Gum
0.25 tsp / cup
Psyllium Husk
0.75 tsp / cup
Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup. Rice flour has no natural binding ability; a binder is required for structure in most baked goods.
Best For
Storage
cool dry place. Approximately 6 months shelf life.
Certification
FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).
Convert a recipe with Rice
Where to Buy
Affiliate disclosure: We may earn a commission when you buy through links on this page. Our recommendations are independent and this costs you nothing extra.
Quick Facts
- Category
- common
- Works with Yeast
- Yes
- Density
- 148g / cup
- Shelf Life
- 6 months
Similar Flours You Might Like
Get the free Gluten-Free Flour Cheat Sheet
One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.