how many grams in a cup of rice flour?

try a different amount

conversion reference

things people ask

• Can I swap white rice flour for glutinous rice flour cup-for-cup?
  No. Glutinous rice flour at 142 g per cup looks identical on the scale, but it behaves like a binder — it gels and turns chewy when hydrated, which is why it works for mochi, daifuku, and Korean tteok. White rice flour stays gritty and crumbly. Swap them and a mochi recipe will fall apart, while a rice noodle dough will turn into glue.
• How does rice flour fit into a gluten-free flour blend?
  Most gluten-free blends use white rice flour as the bulk base — often 1.5 to 2 cups (210–280 g) per batch — with starches and a smaller share of brown rice flour for flavor. Rice flour alone bakes up sandy and dry, so cup-for-cup substitution into a wheat recipe rarely works. Use a tested blend or add xanthan gum and extra liquid.
• Why does my rice noodle dough need exact cup measurements?
  Fresh rice noodles and Vietnamese banh cuon batters run on tight flour-to-water ratios — usually 1 cup rice flour (142 g) to roughly 1.25 cups water plus a few tablespoons of tapioca starch. A 15 g overshoot from scooping straight from the bag thickens the batter enough that the noodles tear when you peel them off the steamer cloth.

related conversions

• Rice Flour: tablespoons to grams
• Rice Flour: teaspoons to grams
• Rice Flour guide