Homemade Rice Flour Recipe

I answer the question How Do You Make Rice Flour with a lightning fast method you can finish in under five minutes and use in any recipe that calls for rice flour.

I never thought making flour at home would be this quick, but rice flour in under five minutes is honestly a little bit addictive. With simple uncooked white rice and even a bit of cornstarch or tapioca starch if you want it lighter, you skip store brands full of mystery blends.

I wrote this under the tag How To Make Your Own Flour because once you try it you’ll probably stop buying the bagged stuff. Texture can be finicky at first and yeah sometimes you get a few gritty bits, its not perfect but its way cheaper and super handy.

Ingredients

• White rice gives quick carbs mild flavor low fiber helps light delicate baked goods.
• Brown rice packs more fiber subtle nuttiness extra protein great for wholesome flours.
• Starch adds silkier texture crispiness in frying not much nutrition mostly carbs.
• A pinch of salt brightens flavor brings out sweetness tiny bit makes difference.
• Homemade flour tastes fresher cheaper you control grind size and small impurities.
• Higher in magnesium and antioxidants can help digestion more than white rice.
• White rice is easily digestible but less vitamins pair with protein for balance.

Ingredient Quantities

• 2 cups uncooked white rice (long or medium grain)
• 2 cups uncooked brown rice (for brown rice flour)
• 1 to 2 tablespoons cornstarch or tapioca starch (optional)
• Pinch of salt (optional)

How to Make this

1. Decide which flour you want: measure 2 cups uncooked white rice for white rice flour or 2 cups uncooked brown rice for brown rice flour.

2. Optional but nice for flavor: spread the rice on a dry skillet and toast over medium low heat for 2 to 4 minutes until fragrant, stirring so it does not burn. let it cool a minute.

3. Work in small batches so the grinder can do its job: add about 1 to 2 cups rice to a high speed blender, grain mill, food processor, or coffee grinder.

4. Pulse a few times to break the grains, then run the machine on high until the rice becomes a fine powder. stop and shake the container a couple times so everything grinds evenly.

5. Pour the ground rice through a fine mesh sieve or flour sifter into a bowl, tapping out the fine flour.

6. Regrind any coarse bits left in the sieve and sift again until you have mostly fine flour.

7. If you want a lighter, more cake like texture, stir in 1 to 2 tablespoons cornstarch or tapioca starch and a pinch of salt if using. mix well.

8. Let the flour cool completely if it warmed up while grinding, then transfer to an airtight container. label with the date.

9. Store white rice flour in a cool dry pantry, keep brown rice flour in the fridge or freezer because it goes rancid faster. Use within a few months for best flavor and performance.

Equipment Needed

1. 2 cup measuring cup or kitchen scale for measuring rice
2. Dry skillet (nonstick or cast iron) for optional toasting
3. High speed blender, grain mill, food processor, or coffee grinder for grinding the rice
4. Fine mesh sieve or flour sifter to separate the flour
5. Large mixing bowl to catch and mix the sifted flour
6. Rubber spatula or wooden spoon for stirring and scraping
7. Airtight container or jar plus a permanent marker for labeling
8. Small baking sheet or tray and a kitchen towel or oven mitt for cooling and handling hot things

FAQ

Homemade Rice Flour Recipe Substitutions and Variations

• White rice: you can swap long or medium grain for short grain like sushi rice or sweet (glutinous) rice for a finer, slightly stickier flour; jasmine or basmati also work and add a mild aroma but might brown quicker.
• Brown rice: replace with red or black rice for a nuttier, darker flour, or use sprouted brown rice for a lighter texture and easier digestion, or just use extra white rice if you want a more neutral taste.
• Cornstarch or tapioca starch: use arrowroot powder or potato starch 1:1 instead, they also lighten the flour and help with binding.
• Pinch of salt: use fine sea salt or kosher salt (about 1/8 tsp for a pinch) or skip it entirely if you need a sodium free option.

Pro Tips

– Use small batches and give the grinder breaks. Add about 1 to 2 cups at a time, pulse first, then grind. Stop, shake the container, and let the motor cool a bit between batches so the rice doesnt heat and clump.

– Chill the rice or the grinder for 15 to 20 minutes if you notice the flour getting warm. Cold rice grinds finer and reduces the chance of starch pasting from heat.

– Toast only if you want nuttier flavor but dont overdo it. Toasting 2 to 4 minutes max on medium-low gives aroma without browning too much. Always cool the rice fully before grinding or you will get lumps.

– Sift well and regrind the coarse bits, then measure after sifting. For lighter cakes and cookies, mix in 1 to 2 tablespoons cornstarch or tapioca starch into the sifted flour. Store brown rice flour in the fridge or freezer in an airtight container and label the date so you dont end up with rancid flour.