4 Substitutes for Sweet Rice Flour

Sweet rice flour is ideal for popular sweet desserts such as mochi, mango rice pudding, and many more. Quite well-known in Asia and now across the world for dominating the culinary scene and introducing new flavors and even culture.

There’s no reason to worry if you’re attempting to make your rice-based dessert and don’t have sweet rice flour on hand. You may easily replace almond flour for it. Other flour forms, such as coconut flour, tapioca flour, and sorghum flour, can be used as alternatives.

Substitutes for Sweet Rice Flour

Let’s look at how we can use these alternatives to sweet rice flour.

Almond Flour

Almond flour is currently one of the most popular superfoods. It’s gluten-free, low in carbohydrates, and high in protein and important nutrients.

It’s no surprise that it’s becoming a popular carb alternative in baked products. You may manufacture your almond flour by grinding almonds in a food processor.

How To Substitute

Use 1.5 cups almond flour instead of 1 cup sweet rice flour when replacing almond flour for sweet rice flour.

Because almond flour is less sticky than sweet rice flour, you’ll need to use more of it in your baked goods or desserts.

Because almond flour is not particularly sweet, plan to increase the sugar content of your mixture by at least two teaspoons of brown or white sugar. Always begin with a small amount of flour, and if you need more, add a few contents. It’s best to start with tiny amounts so you can see how the almond flour performs in some of your favorite desserts.

Coconut Flour

Coconut flour is another popular form of flour among professionals and home cooks alike. It is well-known for its low cost, wide availability, pleasant scent, and health advantages. It’s also gluten-free and vegan, so it’ll make your healthy lifestyle happy.

The flour comprises shredded coconuts that have been dried to remove any moisture. Following the drying process, it is ground to acquire the powder-like consistency.

Coconut flour is widely accessible in most supermarket shops worldwide. However, if you live in a less frequent selling location, you can easily purchase one online relatively quickly.

How to Make a Substitute

It’s simple to replace sweet rice flour with coconut flour. Because coconut flour is naturally sweet, you don’t need to add sugar to compensate for the lack of sweet rice flour.

Use 1.5 cup coconut flour instead of 1 cup sweet rice flour as an alternative. If you’re creating mochi, add 2 tbsp of liquid to make the almond flour mixture stickier.

Because coconut flour is less sticky than sweet rice flour, the liquid volume of the combination must be adjusted. Because coconut flour is inherently sweet, I recommend leaving the sugar quantity of your recipe alone. Keep with it and see whether you’re happy with how sweet it gets. Just a spoonful extra if it’s too bland for your taste.

Tapioca Flour

Tapioca Flour was also included on this list since it may be used to replace your favorite Asian rice-based treats. Tapioca flour was derived from the yucca or cassava plant. This flour is what I use to make my Boba tea balls at home.

Although it takes time to prepare, it is worth the effort to taste the handmade flavor. It is ideal for usage since it has the same properties as sweet rice flour.

In certain supermarkets, at least two varieties, such as tapioca starch and tapioca flour, are exhibited. Don’t worry or become confused because they’re both the same and have no difference at all.

How to Make a Substitute

Our is the simplest substitution on this list because it simply requires a 1:1 ratio. Tapioca flour, as previously stated, is sticky enough to replace sweet rice flour.

When cooked, it retains the same consistency, stretchiness, and stickiness, absorbing water rather well.

There is no need to change the liquid contents. However, this will depend on the type of meal you’re cooking.

Tapioca starch is bland, so you’ll need to alter the amount of sugar you use in your recipe. That is the only thing to keep in mind when swapping it for sweet rice flour. However, the only drawback is the flavor; the rest are excellent for moving to tapioca flour.

Sorghum Flour

Sorghum flour has also gained popularity due to its incredible health advantages and versatility in the kitchen. It used to be a lesser-known variety of flour, but many bakers have recently attested to its numerous culinary applications.

Sorghum flour is so high in nutrients that you’ll wonder why you’ve never tried it before. It is abundant in antioxidants, calcium, iron, magnesium, potassium, fiber, and many other nutrients.

It’s imposing how sorghum flour has become one of the superfoods we should take in our regular diet. Sorghum is now accessible in most grocery shops, and the best part is that you can get it in a variety of colors. To get varied colors for your mochi, you must use food coloring instead of sweet rice flour.

How to Make a Substitute

It is straightforward to substitute; follow the 1:1 ratio. If you think you’ll need to add more sorghum flour to get the consistency you want, Begin with a tablespoon and gradually increase the amount. Remember that you’re aiming for a rice-like consistency with your food.

In terms of liquid content, experiment with adding more liquids to get a more sticky finish. If you can find sweet sorghum flour, that’s fantastic! There’s no need to alter the sugar amount for the components because it already has a sweet taste.