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Rice flour can be used as a wheat flour alternative, in place of all-purpose or pastry flour, when baking for those with a gluten intolerance or wheat allergy or who are simply eliminating wheat flours from their diets. Baking with rice flour will make a difference in the texture of the finished product and may alter the taste as well. Try substituting 1/4 of the wheat flour in any recipe with rice flour to evaluate the results and determine if you can increase the amount of rice flour used.
Measure two cups of rice flour into a large bowl. You can use either white rice flour or brown rice flour with good results.
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Stir 2/3 cup potato starch, 1/3 cup tapioca flour and 1 1/2 tsp. xanthan gum into the rice flour. These items can usually be purchased at health food stores or Internet websites such as Amazon.com.
Replace 1/4 of the wheat flour in any recipe with an equal amount of the rice flour mixture you have created. Bake at the temperature and time indicated by the recipe instructions. If you are happy with the results, try increasing the rice flour mixture to replace half of the wheat flour next time you bake the recipe.
To substitute plain rice flour for wheat flour, use 3/4 cup of rice flour for each full cup of wheat flour you omit. Be prepared to experiment with the recipe to find the perfect amount of rice flour to achieve your desired results.