Although it is best in small amounts because it is sweet, it is a good addition to baked goods and pizza crusts.
Substitute 1 to 2 parts of brown rice flour with sorghum flour to add extra protein. Sorghum is a common cereal in South Asia, Africa and Central America. It is available in specialty food stores or on the Internet.
Substitute 1 to 2 parts of brown rice flour with coconut flour for use with chocolate baked goods. The slightly nutty flavor is complementary to chocolate.
Substitute 1 to 2 parts of buckwheat flour for brown rice flour for pancakes, waffles and muffins.
Substitute 1 to 2 parts of teff flour for brown rice flour for baked goods. It adds moistness and a sweet, nutty flavor to gluten- free recipes. Teff is a kind of grass that is grown in the highlands of Northern Africa.
Add almond meal made with ground almonds to pastry crusts or other baked goods.
 The following substitution will have people wondering if the banana bread is gluten-free––and it sure is! Substitute the 6 cups of rice flour with the following:

3 cups brown rice flour
1.5 cups coconut flour
1.5 cups sticky rice flour.
Use the following other flours as a partial substitute for the rice flour:


Substitute a cup of the brown rice flour with sweet rice flour, if it is available.
Make moist banana bread with this variation.
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