Brown Rice Flour

Rice is one of the oldest cultivated crops, grown by humans for over 10,000 years. Originating in Asia, it has become one of the world’s most widespread staple foods. Brown rice refers to the whole, unpolished grain, which includes both the bran and germ — making it much higher in fiber, vitamins, and minerals than white rice.

Brown rice flour is made by finely milling the whole grain, preserving all of its valuable nutrients. It is easily digestible and has a naturally mild, slightly nutty flavor that works well in both sweet and savory dishes.

For centuries, it has been used in kitchens worldwide for pastries, desserts, and noodles, and today it has become a staple flour in gluten-free diets.

It is rich in B vitamins, magnesium, and antioxidants. The fiber content supports digestion, may help regulate blood sugar levels, and can contribute to a feeling of fullness.

When milled into fine flour, it is ideal for making any kind of pastry, bread, or pancake, and is also perfect for thickening. Its neutral taste makes it easy to combine with other flours.

In gluten-free diets, brown rice flour is one of the safest, most natural, and most popular choices, perfect for everyday baking and cooking.