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Brown Rice Flour

Brown rice flour is made by grinding whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour.

Brown Rice Flour

Brown Rice Flour

Function

Brown rice flour is gluten-free so it can replace wheat or other gluten-containing flours in gluten-free baking.

Successful baking with brown rice flour composites requires incorporation of starches and gums to strengthen the dough network. The presence of fiber in this ingredient effects the water absorption of flour and starch gelatinization.

Origin

Rice was first cultivated in southern China about 6000 BC. It soon spread into Vietnam, Thailand and India. Currently, China and India account for 50% of rice production worldwide. In the US, rice is primarily produced in Arkansas, California, and Louisiana.

Due to its hard texture and dark color, brown rice is mainly ground to flour for making cakes and breads.

Quality Certifications

SQF
Brown Rice Flour
gmopv
Brown Rice Flour
Brown Rice Flour
Brown Rice Flour
Brown Rice Flour

About Our Flour

What is Brown Rice Flour

Brown rice flour is made by grinding whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. An alternative to whole grain brown rice flour would be stabilized brown rice Flour which is made by combining white rice and stabilized rice bran and germ in the same percentages that are found in whole grain brown rice and grinding into flour. This results in a brown rice flour with extended shelf-life (12 months) compared to whole-grain brown rice flour (6 months).

RICH SOURCE OF:
• Fiber
• Vitamins E & B
• γ-oryzanol 

Composition & Nutrition

Brown rice as flour provides 3.5 kcal per 100 g. The nutritional components in brown rice are primarily present in the germ and bran layers. Compared to white rice flour, brown rice flour contains unique bioactive compounds such as antioxidants, polyphenols, minerals, vitamins and dietary fiber. Brown rice may help in reducing the risk of many chronic diseases, including type-2 diabetes, cardiovascular disease and cancer.

Brown Rice Flour
Brown Rice Flour

Applications

Brown rice flour is used as a partial replacement to wheat flour in bread, muffins and cookies.

• Replacement of this ingredient in bread traditionally made with wheat flour weakens the gluten network, reduces loaf volume and hardens its texture.

• The addition of transglutaminase enzyme or hydrocolloids such as potato starch, hydroxy propyl Methylcellulose (HPMC), xanthan or other gum can help increase the volume of bread and its capacity to better hold CO2 gas.

• Pre-fermented flour or sourdough can also be used to improve the rheological properties of doughs made with this type of flour or its composites.

Brown Rice Flour

FDA Regulation

Brown rice flour is regulated by FDA in regard to good manufacturing practices, hazard analysis and risk-based preventive controls.

Brown Rice Flour
Brown Rice Flour
Brown Rice Flour
Brown Rice Flour
Brown Rice Flour
Brown Rice Flour

FDA Regulation

Brown rice flour is regulated by FDA in regard to good manufacturing practices, hazard analysis and risk-based preventive controls.

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Western Foods take an innovative approach to developing gluten-free specialty and functional ingredients by utilizing the many benefits of rice flours and ancient grains.