The Forktionary Angle
"The whole-grain champion of gluten-free flours, adding fiber and a delicate nuttiness to your baking."
Definition
A whole-grain, gluten-free flour derived from ground brown rice, retaining bran and germ, imparting a nutty flavor and added fiber to baking.
Technical Metrics
Nutritional Benefit
Good source of fiber and B vitamins compared to white rice flour
Primary Use
Gluten-free baking (often blended), thickening sauces, breading
Storage Tip
Store in an airtight container in the refrigerator or freezer to prevent rancidity
Chef’s Secret
Brown rice flour can make baked goods crumbly; combine it with a starch (like tapioca or potato starch) and a binder (like xanthan gum) for better structure.
Buying Guide
Opt for finely ground varieties for smoother textures; check for freshness to avoid rancid flavors.
