Brown Rice Flour - from unpolished rice grains

Author: Shelley Bennetts  

Brown Rice Flour - from unpolished rice grains

 
Brown Rice flour is made from the whole rice grain, with all the nutritional layers left intact. You can use Brown Rice flour as a gluten-free substitute for wheat flour, especially as a thickener for sauces. It also works well for breads, cakes and muffins, however you’ll find that it behaves quite differently from wheat flour in baking. Many recipes recommend that a mixture of gluten-free flours works better than Brown Rice flour by itself.
 
It has a mild, nutty flavour which can be a bit grainy, especially if there’s not enough moisture in the mix. Some cooks recommend additional water, oil or eggs depending on the liquid used in your recipe. And, because the grains are unpolished, it tends to give baked foods a browner look. Baked goods made with Brown Rice flour do tend to be more crumbly, so adding binding agents like Arrowroot flour or more eggs can help. The general rule of thumb is that Brown Rice flour works best if it is used as 30%-60% of the total flour required. 
 
Here are a couple of recommended gluten-free flour blends to experiment with. 
1 cup brown rice flour + 1 cup amaranth flour + 1/4 cup arrowroot flour is equivalent to 2 cups conventional flour
1 cup brown rice flour + 1 cup chickpea flour is equivalent to 2 cups conventional flour.
 
The crunch and crispiness that Brown Rice flour gives to baked goods can be used to your advantage, especially in biscuits and pastries. For a lovely flaky pie crust, try this rice and arrowroot flour pastry loaded with your favourite sweet or savoury filling. 
Do you store your Brown rice flour in an airtight container in your fridge. It spoils easily because of its high oil content, and can take on the smells from other foods you are storing.
 
And just for fun, Brown Rice flour is used to make this gluten-free playdough so the whole neighbourhood can play! 
 

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