Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Gluten-Free Flour Blend at 1:1, then adjust liquid or bake time in small steps after a test batch.
Use 1:1
Already includes binders. Drop-in for cakes and cookies where rice flour alone would crumble.
View full adjustment notes →On CupOrGram, 1 cup of rice flour (white) is treated as 158 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Rice Flour (white) cups to grams →Gluten-Free Flour Blend at 1:1 is the closest match — Already includes binders. Drop-in for cakes and cookies where rice flour alone would crumble. If that is unavailable, Brown Rice Flour (1:1) or Cornstarch (1:1 for thickening only).