Brown rice flour is milled from unpolished brown rice which still contains the bran and germ. Accordingly, it is higher in nutrients than white rice flour, whose grains have had the germ and bran removed. Rice flours are among the most commonly used flours in gluten-free baking. The flour is mild, a creamy brown color, slightly gritty, and most often must be used in combination with acceptable starches (see starch section). Much like almond flour, brown rice flour will turn rancid if stored at room temperature due to the inclusion of the bran and germ. Store in an airtight container in the refrigerator for up to 1 month. Freeze for longer storage.
- High fiber
- A good source of vitamins and minerals