- This versatile flour is the perfect complement to your favorite recipes and can be used to make a variety of cakes, cookies, and bread.
- Brown Rice Flour is gluten-free, dairy free, nut-free, corn-free, and soy-free.
- Our Brown Rice Flour has a mild, slightly nutty taste that is a great addition to baking and cooking. Try swapping it out for whole wheat flour in pancakes or muffins!
- Perfect for restaurants, food service, camps, schools, and chefs.
Brown rice flour is made by finely grinding whole-grain brown rice, retaining the bran and germ for added fiber and nutrients.
It has a mild, slightly nutty flavor and a coarser texture than white rice flour, which makes it great for hearty baked goods and breading.
Yes, it's often used in gluten-free baking recipes for muffins, pancakes, cookies, and breads. It’s best when combined with other gluten-free flours for structure.
Store in an airtight container in a cool, dry place. For extended freshness, refrigerate or freeze the flour, especially after opening.
When stored properly, brown rice flour typically lasts 6 to 8 months in the pantry and up to 12 months in the refrigerator or freezer.
Yes, it can be used to thicken soups, sauces, and gravies, especially in gluten-free cooking.
It’s used in gluten-free baking, breading for frying, pancake and waffle mixes, and as a thickener in soups and sauces.
No, brown rice flour is made from whole-grain brown rice, while white rice flour is made from polished white rice. Brown rice flour has more fiber and a nuttier taste.
- This versatile flour is the perfect complement to your favorite recipes and can be used to make a variety of cakes, cookies, and bread.
- Brown Rice Flour is gluten-free, dairy free, nut-free, corn-free, and soy-free.
- Our Brown Rice Flour has a mild, slightly nutty taste that is a great addition to baking and cooking. Try swapping it out for whole wheat flour in pancakes or muffins!
- Perfect for restaurants, food service, camps, schools, and chefs.
Brown rice flour is made by finely grinding whole-grain brown rice, retaining the bran and germ for added fiber and nutrients.
It has a mild, slightly nutty flavor and a coarser texture than white rice flour, which makes it great for hearty baked goods and breading.
Yes, it's often used in gluten-free baking recipes for muffins, pancakes, cookies, and breads. It’s best when combined with other gluten-free flours for structure.
Store in an airtight container in a cool, dry place. For extended freshness, refrigerate or freeze the flour, especially after opening.
When stored properly, brown rice flour typically lasts 6 to 8 months in the pantry and up to 12 months in the refrigerator or freezer.
Yes, it can be used to thicken soups, sauces, and gravies, especially in gluten-free cooking.
It’s used in gluten-free baking, breading for frying, pancake and waffle mixes, and as a thickener in soups and sauces.
No, brown rice flour is made from whole-grain brown rice, while white rice flour is made from polished white rice. Brown rice flour has more fiber and a nuttier taste.