Substitutions / rice flour
What to use instead of rice flour
Use all-purpose flour in equal amounts. Not gluten-free, and gives a slightly softer, less crisp result than rice flour in frying or batters.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| All-purpose flour | 1:1 | Not gluten-free, and gives a slightly softer, less crisp result than rice flour in frying or batters. |
| Tapioca starch | 1:1 | Very similar lightness and crispness, but can turn gummy if overused — best cut 50/50 with another flour for baked goods. |
| Cornstarch | 1:1 | Great for crispy coatings and thickening, but too dense and starchy for baked goods on its own. |
How much is a cup of rice flour?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh rice flour in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.