How to Make Rice Flour at Home from Rice: A Simple Step-by-Step Guide

Rice flour is a gentle ingredient for the stomach, making it a great option for many dishes. However, purchasing rice flour overseas can be shockingly expensive, making it difficult to use freely.

That’s why I started thinking—how can I make rice flour at home without a milling machine?

While it won’t be as finely ground as store-bought options like potato starch, I found that using a regular blender works well enough for frying and baking.

For this batch, I used locally available rice, which costs 2.75 Swiss francs per kilogram.

A Simple & Budget-Friendly Alternative

I’d say the process is even easier than making koji! Here’s how I did it using one cup of rice:

Step 1

Wash the rice as you normally would.

Step 2

After washing, let it dry completely.

Step 3

Once fully dry, grind it into a powder using a blender. I used a small herb blender, which worked surprisingly well.

Step 4

Sift the ground rice using a flour sifter. At first, I tried using a tea strainer, but it was way too time-consuming. The flour sifter made the process much easier.

In the picture, the right side shows the finely sifted rice flour, while the left side still has some larger particles. I’m planning to use the coarser portion for crispy fried chicken, while the finer flour will go into pancakes for my kids.

Why Rice Flour is Gentle on the Stomach

Rice flour is a naturally gluten-free alternative to wheat flour, making it a gentle option for those who prefer to avoid gluten.

Since rice is often considered easy on the digestive system, many people find it lighter and more comfortable to incorporate into their meals.

It is also known as one of the least allergenic grains, which can make it a suitable choice for individuals with certain food sensitivities.

Compared to wheat flour, rice flour tends to feel lighter, allowing for a softer and more delicate texture in cooking and baking.

Because it does not contain gluten, it may also support a more balanced and comfortable eating experience for some individuals.

This relationship between gluten and digestive comfort has also been explored in nutrition research, including insights shared by Harvard T.H. Chan School of Public Health.

Whether you have dietary preferences or are simply looking for a lighter alternative, rice flour can be a gentle addition to everyday meals.

I’m not gluten-free myself, but I often hear people asking for gluten-free products at stores. That shows just how high the demand is. However, Japanese rice flour can cost over 10 Swiss francs per pack (and probably around $10 in the U.S.).

There’s so much demand, yet no affordable supply. If rice flour were priced the same as wheat flour, it would be a massive hit!

Until the day a supermarket decides to make this a reality, I’ll keep making my own rice flour at home.

I hope this inspires you to create gentle-on-the-stomach dishes as well!

Gluten-Free Matcha Rice Flour Cookies

This recipe is gluten-free since it uses rice flour instead of wheat flour.

(Makes about 20 cookies)

Ingredients

• Rice flour: 100g

• Matcha powder: 5g (adjust to taste)

• Sugar: 50g

• Unsalted butter: 50g (softened to room temperature)

• Egg yolk: 1

• Vanilla extract: a few drops (optional)

• Salt: a pinch

  
  

Instructions

1. Preheat the ovenPreheat your oven to 170°C (340°F).

2. Cream the butter and sugarIn a bowl, mix the butter until creamy. Add the sugar and continue mixing until well combined.

3. Add egg yolk and vanillaAdd the egg yolk and vanilla extract, mixing until smooth.

4. Add the dry ingredientsSift together the rice flour, matcha powder, and salt. Add to the butter mixture and gently fold with a spatula until the dough comes together. Avoid overmixing.

5. Shape the cookiesWrap the dough in plastic wrap and form it into a log. Chill in the fridge for about 30 minutes for easier handling.Slice into 1cm-thick pieces or use cookie cutters to shape as desired.

6. BakePlace the cookies on a baking sheet lined with parchment paper. Bake at 170°C (340°F) for 12–15 minutes.The edges should be slightly colored—do not overbake.

7. CoolLet the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   
   

Tips

• Rice flour absorbs moisture more than wheat flour, so if the dough is a little crumbly, you can gently press it together by hand.

• For a stronger matcha flavor, increase the matcha powder or lightly dust the cookies with matcha after baking.

• Using unsalted butter enhances the matcha flavor.