Brown rice flour is made from ground brown rice, and has a natural light brownish color. It is gluten free and can be used to replace wheat flour in recipes such as pasta, noodles, muffins, cakes… This organic product is GMO free, and contains no preservatives or artificial flavours.
Brown rice is slightly more nutritious than white rice, and the same goes for their flours. Brown rice is a little higher in protein, which can help with creating gluten free bread. Brown rice flour is also high in vitamins, especially B vitamins. It can provide fast and instant energy, improve the immune system and protect against cancer and heart disease.
It is recommended to refrigerate rice flour to retain its quality. Rice flour can be used as a gluten free substitute for wheat flour in recipes such as pasta, pizza, cakes, cookies. It can also be used to bake bread, however because it is gluten free, the bread may have lower loaf volume. If planning to use rice flour or any other gluten free flour to bake bread, aim for smaller loaves or rolls, add half a teaspoon of vinegar to every 2 cups of rice flour to help it rise, and slightly lower the oven temperature. You could also use rice flour to thicken soups or bind burger mixes.