How to replace rice flour with 6 alternatives

Cornstarch is an excellent alternative to rice flour, especially if you need a gluten-free option. This versatile ingredient is ideal for thickening sauces and gravies, and works wonders as a coating for meats. It works perfectly for deep-frying too. It can also be used to make a creamy pudding. You can substitute one cup of rice flour with one cup of cornstarch. To ensure that it blends evenly into your dish and doesn't clump, it's best to create a slurry by mixing it with a small amount of cold water. 

To create a slurry, put your measured cornstarch in a small bowl, add approximately twice the amount of water, and mix. Gradually pour the slurry into your sauce or soup and stir to thicken. Cornstarch is flavourless, which means it won't affect the taste of your recipes. When substituting it for deep-frying, use it the same way as rice flour by coating your desired food with a thin layer and frying it until it reaches the desired level of crunchiness. Cornstarch can be used in an easy 1:1 ratio for rice flour.

All-purpose flour

All-purpose flour is a popular ingredient used in many recipes but can also be used as a substitute for rice flour for thickening soups and sauces, frying and baking. 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. All-purpose flour will provide a delightful crunchy texture when used for frying. In baking, it will produce baked goods that are lighter and less dense than those made with rice flour.

Tapioca flour

Tapioca flour, a starchy by-product of the cassava root, is a versatile ingredient that can be used in many ways in the kitchen. Although not recommended for frying, tapioca flour is perfect for baking and thickening. It shares a similar consistency with rice flour, making it an ideal substitute. While it is slightly sweeter than rice flour, it has a mild taste that won't significantly impact the overall flavour of your dishes. For baking and thickening, use tapioca flour in a 2:1 ratio for rice flour – 2 cups of tapioca flour for 1 cup of rice flour.

Potato starch

Compared to rice flour, potato starch contains a higher concentration of starch, which means it thickens more rapidly. To thicken about 1 cup of liquid, create a slurry by mixing one tablespoon of potato starch with two tablespoons of water. You can substitute rice flour with potato starch at a 1:1 ratio as a coating for frying foods.

Oat flour