Brown Rice Flour

Brown rice flour is a nutrient-rich, gluten-free alternative to traditional wheat flour. It is made from finely milled unpolished brown rice, which retains its nutrient-dense bran and germ layers. This flour is popular in gluten-free and health-conscious recipes and is widely recognized for its distinct nutty flavor and unique texture. As a versatile ingredient, brown rice flour is commonly used in baking, thickening sauces, and coating proteins for frying. It imparts a slightly dense, heartier structure when used in baked goods, making it ideal for muffins, breads, and pancakes. Often, it is combined with other gluten-free flours or starches to achieve the best results in various recipes.
CAL / 100G
brown rice flour
Brown Rice Flour FAQ
Cooking with brown rice flour can be a bit tricky for beginners due to its denser texture and distinct flavor. People commonly struggle with replacing wheat flour directly with brown rice flour, as it behaves differently in many recipes. The most crucial point is understanding the flour's ratio in different recipes. It cannot be substituted at a 1:1 ratio with wheat flour in all recipes, especially in baked goods. The best way to get the most out of brown rice flour is to blend it with other gluten-free flours and starches to balance its heavy density and achieve a lighter, more appealing texture in your dishes. Another common issue is expecting brown rice flour to react the same way as regular flour when combined with liquid ingredients. Brown rice flour absorbs liquids much more slowly, so you may need to adjust the amount of liquid or allow the mixture to rest before proceeding with the recipe. For the unique nutty flavor, it might not be suitable for all dishes, so it's better to use it in recipes where its taste can complement the other ingredients. For example, it works well in health bars, muffins, and breads. Another little-known trick is to toast the brown rice flour lightly before using it. This enhances its natural flavors and helps to reduce the grainy texture that some people might find unpleasant.
Can I use brown rice flour to thicken sauces?
Why is my brown rice flour cake so dense?
Can I use brown rice flour in yeast bread?
Does brown rice flour have a strong flavor?
Why did my brown rice flour recipe turn out grainy?
Can I use brown rice flour in pancakes?
Can brown rice flour be used for frying?
Can I replace all the wheat flour with brown rice flour in my recipe?
Does brown rice flour make baked goods dry?
Why does my brown rice flour dough feel hard?
Expiration & Storage Tips
When does brown rice flour expire?
Unopened, brown rice flour can last up to 4-6 months past the printed date on the package if stored in a cool, dark place. Once opened, it is still good to use within this timeframe, but it is best to use within the first 1-2 months for optimal freshness. If you keep your brown rice flour in the refrigerator, it can extend the shelf life by another 4-6 months. If brown rice flour is frozen, it can last for up to a year.
How do you tell if brown rice flour is bad?
If your brown rice flour has gone bad, there are a few things you can look for. First, check for any changes in color, consistency, or smell. If the flour has a rancid or off smell, it is likely spoiled. Additionally, if the texture has become chunky or the color has darkened significantly, these may be signs the flour has gone bad. Finally, check for the presence of mold or insects. If any of these signs are present, it's best to toss the flour.
Tips for storing brown rice flour to extend shelf life
• Store in a cool, dark place away from heat and light. • After opening, keep the brown rice flour in an airtight container. • For a longer shelf life, consider storing your brown rice flour in the refrigerator or freezer. • Make sure the container is sealed properly after each use to prevent moisture and air, which can cause the flour to spoil quicker. • If freezing, use a vacuum-sealed bag to prevent freezer burn and lock in freshness.
10 - 14
Health Info
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