Wheat is in many foods and recipes — almost any baked good calls for wheat flour. With the incidence of wheat allergies and celiac disease, or simply individuals watching their carbohydrate intake, the availability of substitutions has increased. Rice flour is one of the most common replacements for wheat flour. However, it is the gluten in wheat that causes bread to hold together and create the fluffy or dense dough that many enjoy. With a few simple additions and steps, rice flour can replace wheat flour.
Use a 3/4 to one ratio when substituting rice flour for wheat flour. For example, for every cup of wheat flour called for in a recipe, use 3/4 cup of rice flour.
Add one extra egg for every egg called for in a recipe to hold the rice flour together better while baking.
Add 1 tbsp. more oil or butter for every cup called for in the recipe, to retain the moisture in the food.
Combine nonwheat flours with rice flour. For example, a combination of rice, potato and tapioca or a combination of rice and oat flour are good substitutions for wheat.
Add 2 tsp. of xanthan gum for every cup of rice flour used when baking a recipe that requires gluten, such as breads or cakes.
To substitute the other way, wheat flour for rice flour, use white pastry flour because it is low in gluten and will produce the most similar results.