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Kathy P’s Brown Rice Flour Mix

5 star Avg. rating 5 from 11 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup arrowroot starch
2 tsp xanthan gum


Sift together twice and mix well. Store in airtight container.

Stir or sift before use.


This mix can be substituted 1:1 in recipes for wheat flour. Best for quick breads, drop cookies, mock graham crackers. Additional xanthan gum may be required for some recipes.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.