The best substitutes for sweet rice flour

Sweet rice flour is best known as the signature ingredient of the Japanese dessert, mochi.

It has been a very popular type of flour in Asian countries for many generations, but it is starting to make a name for itself around the world as a glutinous but gluten-free alternative to wheat flour.

What are the best substitutes for sweet rice flour? Sweet rice flour is best substituted for equally fine starches, such as tapioca or potato starch, although gluten-free alternatives such as almond flour or sorghum flour may also work well. In some cases, you can also use coconut flour, cornstarch, or even dry glutinous white rice.

In this article, we’ll explain what sweet rice flour is and how it’s used, and then offer helpful substitutes for common sweet rice flour purposes.

What is sweet rice flour?

Sweet rice flour, also called glutinous rice flour, is a type of gluten-free flour made from short-grain white rice that has soft and sticky properties. This creates a glutinous texture and consistency without any actual gluten.

It is made with the same type of rice that sushi is made from, which can give you a better idea of how sticky it can be and how easily it will act as a binding agent.

Sweet rice flour is starchy and is used primarily in Asian cooking. It is the main ingredient in mochi, a favorite dessert that can be incredibly versatile in its presentation.

Sweet rice flour vs. rice flour

Sweet rice flour is made from white rice, but it is not the same as white rice flour. White rice flour is made with medium or long grain rice, which is not as sticky and gluten-free as sweet rice flour.

White rice flour is light and is often used in gluten-free baking. It can be used as a substitute for wheat flour in most recipes, but due to the lack of gluten, it must be combined with some type of starch to achieve the same doughy texture.

Both types of rice flour are prone to separating when water is added to them, so you’ll need to stir well and constantly, especially if you’re making a thin dough.

Also, both are raw and gluten-free types of flour.

What is sweet rice flour used for?

Sweet rice flour is often used specifically for its gluten-containing and sticky starchy properties. It creates a chewy, yet soft and moist texture that we are so used to in gluten-containing baked goods.

These fantastic features should be used with care, because if you’re not familiar with sweet rice flour, it’s easy to end up with moist and fluffy baked goods.

Sweet rice flour is one of the most popular ingredients in gluten-free baking, because it can mimic the properties of gluten. However, it is often used in combination with other types of flour, usually also gluten-free.

Most recipes call for about 40% gluten sweet rice flour to provide binder.

Although sweet rice flour is more common in Asian cooking, especially in desserts, it can also be used in savory dishes.

It is a useful thickening agent and makes light, stable quick breads, although it cannot be used for leavened bread. It is even the main ingredient in rice noodles.

Now that you understand the many ways sweet rice flour can be used, we’ll explain the different substitutes and how they perform in different circumstances.

The best substitutes for sweet rice flour

The type of recipe you are creating should determine the substitute you choose for sweet rice flour.

In most cases, substituting a starch like tapioca or potato starch for sweet rice flour is your best solution, however, those options may not be ideal for certain desserts, like mochi.

In those cases, you may have better results using almond or sorghum flour.

If you’re in a pinch, cornstarch and coconut flour can also be used in most recipes, but let’s take a closer look at how each of these substitutes should be used.

Gluten-free substitutes for sweet rice flour

Sweet rice flour is a popular choice for gluten-free baking because of how naturally sticky it is, making it an easier substitute for gluten-containing flours.

Even so, it is usually combined with another type of flour because sweet rice flour is very light and powdery, without the bulk of conventional flour.

Due to its light texture, some alternative gluten-free flours and starches can be good substitutes for glutinous rice flour.

1. Tapioca flour

Tapioca flour, or tapioca starch , is the best general substitute for glutinous rice flour because it has many of the same properties and can be used in exactly the same amount as your recipe calls for.

Tapioca flour is made from dried and ground cassava, and is naturally sticky and starchy, like sweet rice flour. It also absorbs water in a very similar way and offers the same slightly chewy texture.

Sweet rice flour isn’t really very sweet, but it tastes sweeter than tapioca starch, which is essentially bland.

You may choose to add a small amount of sugar to compensate, but otherwise, you can substitute the tapioca flour interchangeably.

2. Potato starch

Potato starch is, unsurprisingly, made from potatoes. The starch from the potatoes is extracted as a fine powder with hardly any flavor.

The main use of potato starch is to create texture in a recipe. It is often used as a thickening agent or as a way to maintain moisture in baked goods, much like white rice flour is used.

Like tapioca starch, it can be used in equal amounts as the white rice flour called for in your original recipe, but due to the lack of flavor, you may want to add a touch of additional sugar or other sweetener.

3. Almond flour

Almond flour is different from sweet rice flour in many ways, but it is gluten-free and low in carbs, and works well as a substitute in most sweet rice flour recipes.

Almond flour is much higher in protein and a greater variety of vitamins and minerals, making it a possibly healthier option than sweet rice flour.

It’s also not as sticky as glutinous rice flour, so if you’re using almond flour as a substitute, you may need to add additional ingredients to adjust the binding power.

Almond flour, on the other hand, has more flavor than rice flour, so the flavor impact will also be noticeable, but if you like the nutty flavor of almonds, this will certainly be a positive factor.

You can also adjust with a little added sugar. When substituting almond flour for sweet rice flour in any recipe, you’ll need to use 1.5 cups of almond flour for every cup of sweet rice flour.

4. Sorghum flour

Sorghum flour is another gluten-free alternative that can be used as a substitute for sweet rice flour. It is highly nutritious and as such is gaining popularity in the health food space.

Sorghum flour has a slightly sweet, yet very mild taste, very comparable to sweet rice flour. However, it’s not that sticky, so you’ll need to use some sort of additional binder in the recipe.

In most recipes, you can substitute sorghum flour for sweet rice flour in equal amounts. Depending on the recipe, you may need to add a small amount of additional sorghum flour to get the right consistency.

Start with 1 tablespoon at a time and gradually adjust as needed.

In other recipes, it may be that adding a little more liquid will get the stickiness you need, rather than having to add additional binding agents, but this will vary by recipe.

5. Coconut flour

Coconut flour is gluten-free and a very light and fine powder, similar to sweet white rice flour, so it can be used as a substitute in most recipes.

Coconut flour is sweeter than sweet rice flour and has a very mild but noticeable coconut flavor.

It’s also not as sticky as sweet rice flour, so you may need to add a binder or adjust the liquid content to get the right sticky texture your recipe calls for.

You can substitute 1.5 cups of coconut flour for every cup of sweet rice flour called for.

6. Corn starch

If you’re used to using sweet rice flour to thicken a sauce, you can use cornstarch as a reliable substitute.

As a general rule of thumb, you’ll need about 2 tablespoons of sweet rice flour to thicken 1 cup of liquid. You can start with the same amount of cornstarch and add more only if necessary.

Sweet rice flour will thicken the liquid almost immediately, with or without heat. However, cornstarch thickens as it heats, so be careful to add more before you know it’s absolutely necessary.

The cornstarch will blend smoothly into most liquids, but it is best to whisk it into the cold liquid, then slowly add it to the already hot liquid to thicken it without creating lumps.

The cornstarch will also develop a shine, which does not happen when using sweet rice flour.

How to make sweet rice flour

If you don’t have sweet rice flour but do have short-grain glutinous white rice, like you’d buy for making sushi, you can make your own sweet rice flour.

For every cup of short grain rice, you should be able to make about 2 cups of sweet rice flour.

Here is the program to make sweet rice flour:

1. Rinse and drain your rice several times, until the water runs clear.
2. Let the rice soak overnight or for at least 8 hours.
3. After soaking, the rice should have expanded to nearly double its original size.
4. Strain the rice well.
5. Using a food processor, puree the rice until you have a fine powder.
6. Sift the powder to remove any large chunks that remain.
7. Process the large pieces until they are a fine grain and add them to the main batch.

You don’t need to wait for the rice to dry, but it’s a good idea to remove as much moisture as possible, just to prevent the rice from getting stuck in the food processor.

If you’re going to the trouble of making your own sweet rice flour, you may want to make a large batch so you can save some for later.

It is best to freeze sweet rice flour to preserve the flavor and texture and prevent it from going moldy.

Related questions

How do you make mochi without rice flour?

Mochi is a very popular Japanese dessert made from sweet rice flour, which is also called mochigome. Its chewy and soft texture is perfect for making small dumplings, which are used in a variety of ways.

Mochi can be filled, often with sweet red bean paste or ice cream, or made into bite-size balls and roasted or boiled for immediate consumption.

The key to mochi is sticky rice. There isn’t a great substitute in this recipe, but if you don’t have sweet rice flour, you can make your own using short-grain glutinous white rice.

Is glutinous rice flour gluten free?

Although it may be surprising from its name, glutinous rice flour is naturally gluten-free. “Glutinous” simply refers to how sticky the flour is when moist, giving it a gluten-like elasticity.

If you have a severe gluten allergy, you should always look for certification on the packaging that the manufacturing and packaging process is also done in a gluten-free facility, to ensure that you are avoiding any cross contamination.

Does sweet rice flour expire?

Yes, all flours expire over time, and sweet rice flour will start to lose quality even faster than wheat flour.

If you bought a package of sweet rice flour, it should have an expiration or best before date stamped on the package.

Gluten-free flours, including sweet rice flour, should generally be used within 3 months of their expiration date. If you can store glutinous rice flour in the refrigerator, you can safely keep it for 6 months to 1 year after the expiration date.

If you have made your own sweet rice flour, you should use it more quickly, within a few weeks if possible. If not, you may consider freezing it to keep it fresh.

What does sweet rice flour taste like?

Rice flour in general has a very neutral flavor, and while sweet rice flour is marginally sweeter, it is very mild and the sweetness is barely noticeable after it has been cooked.

If you’ve ever eaten rice noodles, which are made with sweet rice flour, you’ll have a good idea of glutinous rice flour’s lack of flavor.