Rice Flour

Store in an airtight container away from moisture and heat. Brown rice flour has a higher fat content and can go rancid faster than white rice flour; refrigerate or freeze for longer shelf life.

Rice flour absorbs less liquid than wheat flour; recipes may need slight adjustment when substituting.

It has a finer, more delicate texture than wheat flour and works beautifully in gluten-free cakes and cookies.

Use as a neutral thickening agent for soups and sauces—it won't create a roux like wheat flour.

Blend with other gluten-free flours (tapioca, cornstarch, potato starch) for better structure in baked goods.

Brown rice flour has a slightly nuttier flavor and more nutrients; white rice flour is milder and more versatile.

Using rice flour alone in yeast breads—it lacks gluten structure; combine with xanthan gum or other binders.

Not adjusting liquid ratios when replacing wheat flour; rice flour is drier and may make batter too thick.

Storing it near moisture or heat, which can cause it to clump or go rancid quickly (especially brown rice flour).

Assuming all rice flours are the same—texture and fineness vary by brand and origin.