Germinated brown rice flour has received much attention due to its health-functional ingredients such as dietary fibers. However, the food industry has faced challenges of using germinated brown rice flour in processed foods because it causes undesirable quality attributes such as high cooking loss and sticky texture. In this study, three different types of food additives (starches, hydrocolloids, emulsifiers) were incorporated into the formulation of extruded rice cakes and their combined effects on the cooking loss and textural properties of the germinated brown rice cakes were investigated. The addition of emulsifiers had a tendency to increase cooking loss and soften the noodle texture. Most of the starches except gelatinized and high-amylose rice flours showed similar effects to the emulsifiers. Xanthan gum, gelatin, and HPMC were positively effective in reducing the cooking loss of the rice cakes and increasing their hardness. When the ingredients were combined, the mixture of saemimyeon rice flour, HPMC, and xanthan/agar reduced the cooking loss by 66.7%. Most of all, this study provided an ingredient map that was plotted on the axis of hardness and cooking loss, depending on single and combined treatments of various ingredients.