Brown rice flour is derived from whole grain brown rice, with the bran and germ intact. This results in a denser, nuttier flavor compared to white rice flour. It’s a popular gluten-free alternative in baking and cooking due to its slightly gritty texture and wholesome taste. While commonly utilized in gluten-free baked goods, it’s also an ingredient in certain Asian dishes and can be used as a thickening agent in sauces and soups. The presence of bran and germ provides additional nutrients and fiber.
Nutritional Information (per 100g):
- Calories: ~363 kcal
- Protein: ~7.5g
- Carbohydrates: ~76g
- Sugars: ~0.7g
- Fat: ~2.8g
- Dietary Fiber: ~4.6g
- Iron: ~1.8mg
- Magnesium: ~143mg
- Phosphorus: ~337mg
Ingredients:
- 100% ground brown rice
How to Use:
- Baking: Used in muffins, cookies, breads, and other gluten-free baked goods.
- Thickener: Suitable for thickening gravies, soups, and sauces.
- Batter: Can create a crunchy coating for frying.
- Porridge: For a gluten-free alternative to oatmeal or semolina.
Recipe Idea – Gluten-Free Brown Rice Flour Muffins: Ingredients:
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch (or tapioca starch)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar or honey
- 2 large eggs
- 1/3 cup melted coconut oil (or butter)
- 1 cup milk (or non-dairy substitute)
- 1 tsp vanilla extract
- 1 cup berries (blueberries, raspberries, etc.)
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine brown rice flour, potato starch, baking powder, and salt.
- In another bowl, whisk together sugar or honey, eggs, melted oil or butter, milk, and vanilla extract.
- Add the wet ingredients to the dry mix and stir until just combined.
- Gently fold in the berries.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Diets it fits into:
- Gluten-Free
- Vegetarian
- Vegan (when not combined with animal-derived ingredients)
- Whole Foods Plant-Based
Note: Brown rice flour tends to produce denser baked goods compared to wheat flour, so it often works best when mixed with other gluten-free flours or starches. Additionally, as with all rice products, ensure that the flour is stored in a cool, dry place and used relatively quickly to maintain its freshness and prevent it from turning rancid. If using in gluten-free baking for those with celiac disease or severe gluten sensitivities, always ensure the brown rice flour is certified gluten-free to avoid cross-contamination risks.
