Making and Using Rice Flour

by Merissa on January 6, 2012

in Rice N Beans

Make Your Own Rice Flour - Little House Living

Making and Using Rice Flour

 I recently started to look into buying rice flour. Rice flour can be a good alternative to wheat or corn flour. After doing some digging I discovered that rice flour isn't really that expensive but I also learned that it's much cheaper to make your own. Plus no special equipment is needed! Going gluten or corn free is hard enough without having to deal with the expense of buying new grains and new foods that you will have to change over. Grinding your own rice flour is easy and can be much more cost effective than buying the pre-ground rice flour at the store.

To make your own rice flour is simple, just grind about 1 - 2 cups at a time in your blender! Your blender should be able to grind the rice into a fine enough powder to use for baking. Another great tool to use (if you have one) is a Magic Bullet. I also use my Magic Bullet to grind turbinado sugar when a recipe needs a finer grade sugar.

The only downside to grinding in a blender is that grinding harder food products (such as rice) will wear down the motor faster than if you just use it for smoothies. If you plan on grinding a lot of rice flour you will either want to consider a high quality blender with a good motor or a grain grinder (or grain grinder attachment).

So how does the cost of home ground rice flour stack up against store boughten rice flour?

Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4) - $13.81
Cost for 1 cup = About  $0.58

White Jasmine Rice 25lb - $26.75
Cost for 1 cup =   About $0.27

In general, making your own rice flour will save you about 50% off the cost of store rice flour. Not a bad deal if you plan on using it often!

Find Gluten Free Recipes using Rice Flour here!

Catch up on all the Rice N Beans articles that we've posted!

Print Friendly

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

9:01 am

{ 29 comments… read them below or add one }

1 Lisa January 10, 2012 at 4:07 pm

I love all your ideas on saving money. I have a mill I use for wheat and for the rice I use my vitamix, that way they don’t contaminate each other. I have a wheat allergy and a son with an allergy to rice. I have been trying to do more with bean flour so your article on that was great. My husband is diabetic so the bean flour gets more protein for him as well as a cheaper source of protein for our whole family.
Thank you for all your help.


2 amanda January 27, 2012 at 4:15 pm

I have been on a GF diet for like 6 years and this is the first i have heard of making rice chips or home made rice flour. thank you so much! I find that the alternative flours are expensive considering you have to buy multiple types for any one GF recipe. I’m definitely going to try this woo hoo!


3 Cheryl April 28, 2012 at 7:09 pm

I read in the article that it is difficult to grind rice in a blender as it will wear out the motor. What about using Minute Rice? Can you grind that down like flour instead? I think I might try that.


4 estaeheli November 21, 2012 at 7:38 pm

Just blend small amounts at a time. Then it won’t hurt your blender (except wear the blades down). You can buy good used blenders at the goodwill so you don’t have to ruin your regular one.


5 Karissa Sjaarda September 27, 2013 at 1:06 pm

Genius idea to buy a cheap blender at a second-hand store for grinding rice!


6 Rachel December 4, 2012 at 1:22 pm

I just found your recipe for Rice Chips and they were yummy. Thanks for sharing such a simple, healthy recipe. And for all the photos. I used my VitaMix to make my flours. I made a couple of additions – I added a bit of ground flax meal, 1/8 tsp of xanthum gum (just cuz I got nervous about them holding together), and 1/8 cup of cooked rice (gave the chips a great texture). Thanks again. You made my lunch extra special today.


7 Amy January 27, 2013 at 10:51 pm

I am doing some GF research as I am suspecting we may need to do a trial elimination of wheat and/or gluten. I have a NutriMill grain grinder and will use that to make my rice flour. My question is: does it make a different if I use white or brown rice?
I love your site and use it often!


8 Merissa January 28, 2013 at 8:15 am

It really depends on what you are making but generally I use brown rice in everything just because of the nutritional value. You can see my gluten free flour blend recipe here:


9 Kenhi October 8, 2013 at 6:15 am

I am new to GF baking, and I have a mill that I have ben using to grind my various grains. I have been trying to find the right combination of bean, tapioca, rice, corn, etc. for bread flour. There are many types of rice [wild, brown, long grain, short grain, coverted, parboiled, white, jasmine, etc.] There are also differences in texture of cooked rice ranging from fluffy to the sticky asian rice.
Which type of rice is best to mill for bread?


10 Merissa October 8, 2013 at 6:56 am

I wish I could be of more help but I have not found a good gluten free bread recipe or mixture yet. Here’s my All Purpose Gluten Free Flour Blend recipe though.


11 Joyce January 15, 2014 at 12:52 pm

I have started using a soda bread recipe. It is one I converted from wheat/rye. It works wonderfully! I basically took the Total amount of flour called for in the regular recipe and came up with a ratio of GF flours as follows: 2 parts starch (i.e. tapioca, arrowroot, corn); 1 part protein from nuts & seeds, ground; 4 parts GF flours (i.e. sorghum, chickpea, potato FLOUR {not startch}, rice, coconut, etc.; plus 1 tsp of Xanthan gum. Otherwise I followed the regular recipe I had for soda bread. It is yummy warm, toasted, the second day, and after it has been frozen.


12 Suzie O January 22, 2014 at 1:51 pm

Joyce I’ve just started the gluten free diet just over a month ago and I’m wanting some bread! Can you share your entire soda bread recipe or a link for it.
Thanks you so much!


13 Emily March 2, 2014 at 2:47 pm

Thanks for the “recipe” for gluten free flour, Joyce! Can that recipe be used basically as an all-purpose flour?


14 Teresa January 30, 2014 at 10:30 am

I use my coffee grinder for small amounts of rice flour needed.Works great!


15 Beki June 4, 2014 at 7:46 pm

Thanks for the info, and to other commenters for the additions! I am glad it was so easy to make. I want to experiment with rice flour, but buying a whole bag seems like too much of a commitment when I’ve never tried it. Made cookies that are in the oven now… 🙂


16 Merissa June 4, 2014 at 8:01 pm

Yum…I want a cookie! 🙂


17 Sharon July 23, 2014 at 3:46 pm

Just found your site looking into some wheat free options, and I love it! For rice flour, I’ve seen some sites that suggest a longer process of soaking, draining, blending and toasting the rice. I saw that you said you mostly use brown rice. Have you heard of that, and is it just not necessary for brown rice? Just curious. Thanks again for all the great info!


18 Merissa July 23, 2014 at 5:27 pm

You can definitely sprout either brown or white rice before making it into flour for added nutrition. You will just want to make sure the sprouted rice is very dry before grinding. I hope that helps!


19 Loretta August 8, 2014 at 11:28 am

Don’t you have to wash the rice first? If so, do you dry it out overnight?


20 Merissa August 8, 2014 at 1:20 pm

You don’t need to wash the rice first but if you do decide to make sure its very very dry before attempting to grind.


21 Zara September 29, 2014 at 10:18 pm

Thank you so much for this information! I’m on the blood type diet and it’s working great! This will really help me save $!


22 D. November 15, 2014 at 12:27 pm

when i use my homemade rice flour in baking, the product comes out crumbly and dry; when i use Bob’s, it’s fine – what gives?


23 Merissa November 15, 2014 at 7:04 pm

Homemade flour is always going to have a slightly more course consistency than store bought flour. It may be a little better when using a flour mill but otherwise the flour won’t be perfect for every recipe.


24 Genet March 21, 2015 at 11:42 pm

So what KIND of rice is best to grind in my Blendtec Blender ?
Long or medium grain ????
brown or white ?


25 Merissa March 22, 2015 at 7:43 am

Whatever is your favorite! They will all grind about the same.


26 Audra March 11, 2016 at 9:48 am

Do you soak or rinse the rice before you blend it? Or just put it in there dry and right out of the bag?


27 Merissa March 11, 2016 at 10:37 am

I usually just use it dry but you could soak before blending, just make sure to leave it dry overnight before blending.


28 Zangerl-Salter LAUREL November 23, 2016 at 5:19 pm



29 Sun December 20, 2016 at 6:20 pm

In China we have a kind of traditional steamed rice bread (or cake) which makes me think that Baking could also be an alternative to steaming. If you worry about wearing down your blender motor try soaking the rice in water for minimum 12hrs, it’s much easier for the blades to break the softened rice kernels. Just make sure you sieve out excessive water before putting rice into the blender, what you get is a slurry of rice mixture. Add yeast (baking powder if required) and let it ferment the same way as for wheat flour, only the dough will seem more watery and can not achieve that much rise and formation like wheat dough. The steamed rice cake has even and smaller hollows, not sure about baking perhaps you can experiment. Also worth trying is to blend normal rice with sticky rice (1:1) so you can give the dough a bit of “gluten” effect. Success!


Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you and love when you are able to add something constructive to the conversation! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly. If you don't have anything nice to say, please keep it to yourself.

See our Comment Policy for more information.

{ 1 trackback }