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How To Make Rice Flour At Home

How To Make Rice Flour At Home

Turn plain rice into rice flour at home. This is as close as I’ve ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.

Turn plain rice into rice flour at home. This is as close as I've ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.

How did we get here?

Well, color me surprised. I never ever thought I would be encouraging anyone at all to grind their own rice flour at home for gluten free baking (or for anything else). But ever since I offered my online gluten free flour course to my email subscribers, I’ve been determined to be able to do just that.

I have so much to tell you! If you just want the basic facts on how to get it done, scroll down to watch the video or see the recipe portion ⏬. If you’d like all the facts, keep reading!

(Oh, and if you’d like to know how to use rice flour in your gluten free baking, please see my gluten free flour blends page! Rice flour must be combined with other flours to create an all purpose gluten free flour blend.)

Why is finely ground rice flour so important?

When I first began baking gluten free, I used a bean flour blend for my recipes. With you all as my witnesses, I will never ever do that again. Bean flours smell awful, at every level of baking. Just no no no.

Ever since I first started using gluten free flour blends with a rice flour base, I’ve known how important a finely ground rice flour is. In fact, the two most important characteristics in a proper gluten free flour blend are how finely ground the rice flour is, and (of course) what else is in the blend to balance out that rice flour.

You could even argue that a finely ground rice is more important than a balanced blend, since you can sometimes rebalance a flour blend with other recipe ingredients (although that can be tough). But a gritty rice flour is a dead end.✋🏻 There are two reasons for that:

One, a gritty rice flour is often the reason that people will say that a gluten free baked good is “good, for gluten free.” Not just plain good. The mouth feel of grit is just the worst. It ruins the entire experience, and frankly everyone will judge your baked goods harshly. Because they just won’t be very good.

Two, a gritty rice flour will often mean that the ingredients in a recipe simply don’t combine properly. Think of how you can combine different colors of fine sand into a lovely, unified design. But a bunch of pebbles in a jar will always have empty spaces between and among them.

There is one exception, though. If you are allowing the rice flour to rest in a mixture for a long time before baking, as in a slow rising yeast bread, gritty rice grains will soften.

Turn plain rice into rice flour at home. This is as close as I've ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.

How to make rice flour from rice grains

The only brand of truly superfine rice flour that I believe you can buy retail is made by Authentic Foods (affiliate link). It is silky smooth, no doubt. It’s what I’ve always used and recommended, and I still do. But it’s not very available in stores (although I buy it online easily), and it’s super expensive.

There are other brands of so-called superfine rice flour, like from Vitacost, but in my experience, they’re not up to par. And nothing is going to be cheaper than buying long grain rice itself, and grinding it into flour—in the long run.

Since rice itself is so inexpensive, and rice flour is nothing more than ground rice, we should be able to make our own rice flour. For that, we need a grain mill. I’ll explain why.

Turn plain rice into rice flour at home. This is as close as I've ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.

Which grain mill should I use?

This post is not sponsored. The product links do contain affiliate codes, which earns me anywhere from a few pennies to a few bucks if you use them to purchase. Feel free to shop around!

I’ve tried making rice flour at home with a high speed blender. If you search online, you’ll find a few sources who promise that it works well enough. But in my experience, the result is nothing but a grainy rice flour.

Since high speed blenders create heat while they work, you simply can’t run flour through the blender twice without a lot of trouble. And even if you could, it wouldn’t be finely ground enough.

Most grain mills are designed to grind wheat. Since there are harder and softer varieties of wheat, and wheat in general is not as hard a grain as rice, there are more options for wheat-eaters. Pretty quickly, I was able to narrow down my choices to three, none of which are suitable for wet or oily grains:

One, the Komo Classic Grain Mill, is made by a well-respected German company. The casing is made from beechwood, and it’s a “stone burr” grain mill.

The adjustments you can make in texture with a stone burr grain mill are more precise, as you have a lot of control over adjustments. Fancy, right? Well, Komo mills cost about $450 U.S., give or take.

Two, the Nutri-Mill Grain Mill is a much more reasonably-priced “impact grain” mill. It retails for a bit less than $220 U.S. It has a very nice compact design, but is louder than option 3 below and I’ve read more than a couple reports of the compact design being the cause of mold growing in the housing in between uses. Yuck!

Three, the WonderMill Grain Mill . This one is my pick, as you can see. The price is the same as the Nutr-Mill, and the WonderMill is also an impact grain mill. You can only select one of three settings, Pastry, Bread and Coarse, but since I want the finest grind, I don’t need more control. This is the mill I selected and purchased.

But one fact remains: if you run the rice through the grinder only once, your rice flour will have a gritty feel overall. It’s not that there will be a few larger flakes here and there, which sifting the flour would remove. You must grind twice. That means passing the rice through the grinder once, then passing the once-ground flour back through the grinder once more.

What about wet grinding?

Indian cooking frequently uses finely ground rice flour in making such dishes as roti. From the research I did online, it seems like wet-grinding is the most common traditional method.

I searched online for a wet grain grinder, and was able to find a few machines sold in the U.S. that seemed to be good quality. But there were warnings everywhere that even the best versions often arrived broken, and customer service was nonexistent. No thank you.

You cannot grind anything wet in any of the three mills I mentioned above. But based upon the fact that Indian cooks use wet grinders, I tried soaking rice in hot water for 2 hours, fully drying it at room temperature, and then passing in through my WonderMill dry grinder twice.

To my surprise, the soaked rice was grainier than the rice I hadn’t soaked! 😳 I’ll chalk that up to being one of life’s little mysteries.

Turn plain rice into rice flour at home. This is as close as I've ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.

Is it worth the price?

Now, we arrive at the ultimate question: price. And the answer is? It depends (of course).

Based upon the current price of Authentic Foods superfine white rice flour of $5.99/pound, and the current price of Mahatma long grain rice of $1.29 a pound, grinding my own rice flour costs $4.70 less a pound. That’s a savings of 78%. But, of course, that doesn’t take into account the price of the grain mill, which is about $219.

Over time, if you grind all of your own rice flour, you will save money, no doubt. But it will take some time for you to earn back the $219 of the machine. After about 46 pounds of ground rice, you’ll have made back your money. And then the rest is yours.

When I purchased this machine, I assumed that I would use it enough to learn whether I could recommend it to you. Then, I would write this post, consider the mill a cost of doing business, and set it aside. But I made at least 10 pounds of rice flour in my testing.

I’ve been using it to make my lovely gum-free blend. So far, I’ve made pancakes, enchilada sauce, crepes and pudding. So far, so good. It’s not as finely ground as Authentic Foods, but it’s quite fine. And way, way less expensive.

I’ve also used the mill to make oat flour from old fashioned oats and chia flour from chia seeds for smoothies. I’m rather enjoying myself.

Only you can decide if it’s worthwhile for you to purchase a grain mill to make your own rice flour (and other flours) at home, of course. But the option is at least there. Options are good! 👍🏻

Click Play ▶️ To Watch Me Use A Grain Mill To Make Finely Ground Rice Flour At Home

Watching this how-to video might help you decide if grinding homemade rice flour is right for you. Just click play!

Turn plain rice into rice flour at home. This is as close as I've ever come to homemade superfine rice flour. Save cash MONEY in the long run for sure.
Prep time: Cook time: Yield: Varies

Ingredients

Long grain white rice (I like Mahatma brand—it’s so inexpensive and GF)

WonderMill Grain Mill (affiliate link)*

*Note about grain mills: There are many, many different grain mills on the market, at many price points. The WonderMill costs a bit more than $200 (U.S.), and is available for free shipping on amazon.com.

I discuss how I researched mills and how I decided upon the WonderMill in the text of this post. You cannot get the same results with even a high-speed blender. I have tried over the years.

The NutriMill (affiliate link) is comparable to the WonderMill in many ways, including price. From reviews, it seems that the NutriMill is louder than the WonderMill during grinding.

Directions

  • Assemble the mill, turn the dial to “pastry” for the finest grind, plug the mill into an outlet, and turn it on by flipping the rocker switch from OFF to ON. While the mill is running, feed your desired amount of dry long grain rice in the hopper of the mill. Allow the machine to run until all of the rice grains have worked through the mill. The WonderMill’s sound will become more high-pitched once it has ground everything. Turn the mill off.

  • Detach the canister from the mill, tap the top of the container a few times, and open the lid of the container. The only way to grind rice finely in one of these machines is to grind it twice. Transfer all of the ground rice to a separate bowl, and reassemble the now-empty mill. Turn the mill on once again, and place the once-ground rice back into the hopper. The mill will take the already-ground rice in more slowly than it did whole rice grains. Use a utensil to gently push the flour toward the center of the hopper for it to enter the mill, and tap the hopper as necessary to keep the flour moving. Again, the mill will emit a higher-pitched sound when it is finished grinding. Turn off the mill.

  • Once again, detach the canister from the mill, tap the top of the container a few times, and open the lid of the container. Transfer the finely ground rice flour into a more permanent container with a lid. I like to store homemade ground rice in the refrigerator, as I assume it will go bad more quickly than commercially purchased flour.

Love,
Nicole

Comments are closed.

  • Barb
    April 10, 2017 at 11:52 PM

    I vote for seeing if kitchenaid would send you a grain mill to try. I just bought a proline 7 quart kitchenaid stand mixer and pasta extruder attachment(sounds like a weapon!) I have been wondering about grain mill for GF flour.

  • Andre F.
    April 10, 2017 at 10:08 AM

    Hello, i was just checking the site “willitgrind.com” from WonderMill and the tapioca pearls are listed as
    Able to grind: Yes
    Under Warranty: Yes
    So that is a good news for those who want to grind tapioca pearls. I have posted a request for Cassava, which is the root from which the Tapioca is extracted. I did get some Cassava flour and found it to be a very good addition to my gluten-free flour blend.

    • Nicole Hunn
      April 10, 2017 at 3:47 PM

      Interesting, Andre! Thanks for sharing that info.

  • Kathy Simkins
    April 4, 2017 at 8:54 AM

    I have a Multi Mill and it has been a lifesaver! In just 6 months it had paid for itself. I have had a wheat mill for over 40 years and it is noisy and messy. My multi mill is faster, quieter and cleaner. I got the Multi Mill for my gluten free needs and still use the wheat mill for my husband’s whole wheat bread. But that might go off to one of my sons as my husband has recently started showing signs of Gluten Intolerance. Having too many allergies to count I have never told him that he can’t have something he loves. He has been so sweet with trying to keep me from having problems. He is especially careful with his beet cans and will often have the things he loves that would kill me when he is off running errands for our business. I am one of the subset of gluten sensitive patients that is also allergic to all things mammal. That makes things hard when I have to prepare two separate meals every time we have a meal. I try to come up with a “base” that can be used for each of us and then make additions to the base that will work for two meals. For instance, I might make stir fry and add mammal meat to his portion and chicken or fish to mine. But life is always changing. So I do appreciate your sharing your wisdom with the world.
    As for why tapioca is excluded from the list of things you can mill yourself. Tapioca is hard on the grinder surfaces and in the most cases can clog up the grinding surfaces. Consider it another “oily seed” like flaxseed. You might check with your favorite Health Food store to see if they have a bulk variety of tapioca flour. Our local Health Food stores get it in bulk and re-package it so that it is about half the price of “branded” tapioca flour. Also check the Asian markets in your area. They often have packages of tapioca flour for a fair price.

    • Nicole Hunn
      April 4, 2017 at 9:54 AM

      Hi, Kathy,
      Thanks for your story. I’m afraid I do not recommend purchasing flours at Asian food stores, as they are not reliably gluten free, and there is tremendous potential for cross-contamination among bins.

  • Anna
    April 3, 2017 at 6:52 PM

    I LOVE that you experimented with grinding your own flour and have shared these results. Before going gluten free eight years ago I ALWAYS ground my own wheat for homemade bread, etc. I really missed that aspect of baking, and bought a new, uncontaminated grinder for gluten-free grains. I’ve had a hard time finding info on what kind of rice to grind. Short grain? Long grain? Medium grain? Basamti? Jasmine? White? Brown? I’ve been using my grinder mostly for sorghum, millet, and teff. I, too, came to the conclusion that putting it through twice was the way to go, so glad to see your validation here. I hope you keep experimenting, and keep passing along your results.

    • Nicole Hunn
      April 4, 2017 at 9:51 AM

      Glad this information is useful to you, Anna!

  • Marthea
    April 3, 2017 at 8:41 AM

    I do love your site and especially your flour recipes.
    Thanks for sharing

  • Marthea
    April 3, 2017 at 8:39 AM

    Hi Nicole
    I see you have made oat flour in your mill, oats contain gluten, albeit slightly different gluten to the other grains and can cause major issues for many coeliacs, especially when people see GF on the label.
    My 3 grandsons are all coeliacs and can’t have oats, pulses or legumes so we have to be mega carefull.
    I do love your site and especially your flour recipes.
    Thanks for sharing

    • Nicole Hunn
      April 3, 2017 at 10:49 AM

      Martha, oats do not contain gluten in the same sense that wheat, barley and rye do, as I discuss in this post. If you need to avoid oats, by all means do what works for you and your family!

  • Jeannie
    April 3, 2017 at 3:31 AM

    Thank you for this post. I have a Whisper Mill (precursor to Wonder Mill) sitting in my basement that I used to use for grinding Spring wheat before I found out I could no longer have gluten. Now I’ll have a reason to use it. Mine has more than three options though. I can grind from coarse to pastry flour and superfine flour. I wonder if I’ll still need to mill this through twice with this machine. I’ve had it since 1999.

    • Nicole Hunn
      April 3, 2017 at 8:14 AM

      Hi, Jeannie,
      The WhisperMill/WonderMill is essentially the same thing as the NutriMill. It uses the same type of mechanism. So yes, you’ll have to run the grain through twice to get anything truly fine. Honestly, I think using anything other than a commercial mill (even a Komo mill) would require running the rice grain through twice.
      Glad the info is useful!

  • Victoria Donaldson
    April 2, 2017 at 6:38 PM

    I had done someverything research into this some time ago but only for hand Mills and came to the same conclusion as you. Thanks for this post. BTW do you know long it took to make one batch of flour. Thanks again for all your research in our behalf.

    • Nicole Hunn
      April 3, 2017 at 8:17 AM

      Hi, Victoria,
      Of course, the time the milling takes will depend on how much of the grain you are grinding. The first run through the mill is quite fast, but the second takes about 3 times as long, approximately. Hope that helps!

  • Dawn Louise
    April 2, 2017 at 2:56 PM

    Hi Nicole, I was just wondering about making own rice flour and up popped this, marvellous. Thank you for the information. Have you any knowledge with regards to hand grinders and I have seen attachments for kitchenaid and Kenwood food mixers that say they do the job? They are also bit cheaper.
    The only one mentioned above I could find on Amazon here in the UK was the wooden grinder. Thanks for all your findings.

    • Nicole Hunn
      April 2, 2017 at 3:34 PM

      Hi, Dawn Louise,
      I’m so glad you found this information useful. Actually, the hand grinders that I saw in my research happened to be comparable in cost to the more expensive, fancier German models, so I didn’t pay them too much attention. I do have a KitchenAid mixer, but I don’t have and haven’t had the chance to try their mill attachment. To be honest, it’s quite expensive from what I can tell, and it’s hard to imagine that it does as good a job as a dedicated mill. I generally don’t accept anything for free from manufacturers so it’s clear that my recommendations and opinions are pure, but if there is enough interest, I would consider reaching out to KitchenAid to see if they’d like to send me one to try. I just don’t want to spend another nearly $200 on something that I really don’t need right now.

      Since you’re in the UK, I wonder if the German Komo mill is cheaper for you? That might be an option.

  • Colleen
    April 2, 2017 at 12:06 PM

    Good day….. I don’t have a mill to grind down the rice so fine… Would a coffee grinder do the same job?

    • Nicole Hunn
      April 2, 2017 at 12:09 PM

      I’m afraid not, Colleen.

  • Barb
    April 1, 2017 at 8:11 PM

    How about a grinder for a kitchenaid stand mixer.? They say it can make flour.

    • Nicole Hunn
      April 2, 2017 at 9:08 AM

      Hi, Barb, I haven’t tried that, but I’m afraid it’s hard to imagine that that would grind rice finely enough to be used for baking without any grit.

  • grace
    March 31, 2017 at 5:51 PM

    Hi Nicole, If it’s dry grinding, you don’t wash rice before grinding? I only ask because I always wash rice a few times before I cook rice, and I feel like I have to. Thank you.

    • Nicole Hunn
      April 2, 2017 at 9:08 AM

      No, Grace, I don’t recommend that. Please see the discussion in the post about what happened when I soaked the rice, dried it and grinded it.

  • Deborah
    March 31, 2017 at 5:33 PM

    Have you tried grinding Brown Rice? If so, what brand?

    • Nicole Hunn
      March 31, 2017 at 5:39 PM

      Hi, Deborah,

      I haven’t, no. Brown rice will be harder to mill into a very fine flour, as it still contains the fiber and germ that have been mostly removed from white rice. The flour blend I make most often on my own is my gum-free blend, and I don’t need brown rice for that. And I wanted to get the word out about this as soon as I settled on conclusions about white rice.

  • Cheryl
    March 31, 2017 at 4:21 PM

    I cannot afford using the Authentic ultrafine flour so have been using the finely ground rice flour I get in Asian stores. I do remember you not recommending using the Asian flours due to inconsistent moisture content. Does grinding your own rice into flour deal better with that issue?

    • Nicole Hunn
      March 31, 2017 at 4:24 PM

      Actually, Cheryl, I don’t recommend those flours as they are very easily cross-contaminated in those bins, and are of inconsistent sources.

  • Kelley
    March 31, 2017 at 2:15 PM

    Hi Nicole, any thoughts on using a new Burr Coffee Grinder instead of the grain mill? They are only about $60-$90, and have superfine settings, although smaller hoppers than the one you pictured.

    • Nicole Hunn
      March 31, 2017 at 4:25 PM

      I’m afraid that I don’t think that will work, no, Kelley. I haven’t tried it myself, but coffee isn’t ever meant to be ground as finely as grains, so it’s very unlikely. Sorry! The mill I pictured does seem to be the most cost-effective option, if you take into the account savings over time.

  • Jessica
    March 31, 2017 at 1:14 PM

    You can also use the grinder with Tapioca Pearls. This only saves money if you buy the tapioca pearls in bulk and use a lot of tapioca flour. Our family loves homemade Chebe bread, so the tapioca savings are nice.

    • Nicole Hunn
      March 31, 2017 at 1:36 PM

      Funny you should mention that, Jessica, since for some reason tapioca is excluded from the manufacturer’s instructions on things you can grind. I wondered why, but it’s good to know that you’ve had good results doing that. I’m assuming you’re using the same mill I show here?

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