Brown rice flour is milled from unpeeled rice grains and is gluten-free, making it popular among those with gluten intolerance. It can be used in cooking and baking, but should be stored carefully to avoid going rancid. Cross-contamination is possible, so gluten-intolerant individuals should look for products labeled “gluten-free.”
Brown rice flour is flour that has been milled from unpeeled grains of rice, also known as brown rice. It can be used as a substitute for wheat flour in many dishes, especially in combination with other flours. Because it’s naturally gluten-free, many gluten-intolerant people use it for cooking projects. Health food stores and some grocery stores contain brown rice flour, which can also be ground at home by cooks who own mills.
To produce brown rice flour, a mill uses unpeeled grains of any variety of rice. The grains are harvested and threshed to remove the inedible outer husk, then left to dry so they can be handled in the mill. Most mills use a coarser grind, resulting in flour that is slightly grainy and grainy, although some mills grind it more finely. The ground flour is then ready for sale.
Like other whole grain flours, brown rice flour can go rancid very quickly, due to the natural fats and oils found in the grain. It should be stored in the refrigerator to avoid this. Most cooks also purchase the flour in small quantities so that it is fully used up before it goes rancid. It should be stored in an airtight container in the refrigerator so it doesn’t collect moisture or odors from the refrigerator.
Individuals with gluten intolerance who purchase brown rice flour should exercise caution. Many mills process grains that contain gluten and gluten-free products, which means there is a possibility of cross-contamination. In some cases, a mill may also blend brown rice with another flour to make it more versatile. Consumers should look for products clearly labeled as “gluten-free.”
The uses of brown rice flour are myriad. It can be used as a substitute for straight flour in things like roux and other sauce thickeners, as well as food dredgers. It can also be combined with other flours for baking projects such as breads, cookies or sweets. This flour doesn’t behave exactly like wheat, so cooks should be prepared to experiment with grain proportions and blends. It also lends a strong, nutty flavor to food that may not always be desired. Cooks who are concerned about this can use plain rice flour, made from grains that have been hulled. It tends to have a milder flavor.
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