Common Uses
About Brown Rice Flour
Brown rice flour is a whole-grain flour made from finely milled brown rice. It retains the rice's bran, germ, and endosperm, offering a nutty flavor and slightly gritty texture. High in protein and fiber, it provides structure and binding in gluten-free baking, serving as a versatile alternative to wheat flour. Its mild, earthy taste complements sweet and savory recipes alike, making it a staple in gluten-free breads, cakes, and cookies. Its moisture-retaining properties help prevent dryness, enhancing the texture of baked goods.
History
Brown rice flour has ancient roots, with rice cultivation dating back over 9,000 years in Asia. Originally used in traditional Asian cuisines, the flour's popularity spread globally as dietary preferences evolved. Its rise in baking coincided with increased demand for gluten-free options, especially in Western countries during the late 20th century. The health-conscious movement further propelled its use, as brown rice flour is perceived as a nutritious alternative to refined flours. Its versatility and health benefits continue to sustain its popularity among home bakers and chefs.
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