Brown rice flour vs White rice flour
They mill from the same grain, but brown rice flour keeps the bran, so it is heavier and nuttier while white rice flour is milder and smoother. In gluten-free blends they swap 1:1, though brown rice can leave a faintly gritty texture and a little more flavor. White rice flour is the neutral choice for delicate things like shortbread; brown adds fiber and a slight whole-grain taste.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Brown rice flour | 150 g | Flours & Starches | Brown rice flour is heavier and slightly grittier than white rice flour, and gives gluten-free baked goods a tender crumb. |
| White rice flour | 142 g | Flours & Starches | White rice flour is fine and dense — it weighs noticeably more per cup than wheat flour, so weigh whenever you can. |
How to swap brown rice flour and white rice flour
- 1 cup brown rice flour = 1 cup white rice flour (by weight) (Bob's Red Mill)White rice flour gives a milder flavor and lighter crumb; brown's nutty depth and bran content are lost. Liquid usually does not need adjusting.
- 1 cup white rice flour = 1 cup brown rice flour (by weight) (Bob's Red Mill)Brown rice flour adds nuttier flavor, more fiber, and a slightly coarser, denser crumb. Swap freely in most GF recipes.
Full conversions: Brown rice flour converter · White rice flour converter. More swaps: Brown rice flour substitutes · White rice flour substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.