Rice flour, brown

Brown rice flour is milled from whole grain brown rice, keeping the bran and germ intact, which gives it a slightly nutty flavor and a coarser texture than white rice flour. It's a common base for gluten-free baking, used in pancakes, muffins, quick breads, and as a thickener for sauces and gravies, though it typically needs to be blended with a starch like tapioca or potato starch to mimic the structure gluten normally provides. It also coats fried foods for a light, crisp crust and can be toasted dry to make a simple porridge in some Asian cooking traditions.

Store brown rice flour in an airtight container in the refrigerator or freezer, since the bran and germ it retains contain oils that can turn rancid faster than in white rice flour kept at room temperature. Per 100g, it has 363 calories and stands out for magnesium at 27% of the Daily Value, along with fiber at 16% DV (4.6g), protein at 14% DV (7.23g), and iron at 11% DV, a stronger nutrient profile than white rice flour. With just 8mg of sodium and 0.66g of sugar per 100g, it's a low-sodium, low-sugar base for gluten-free baked goods, though it works best blended with other gluten-free flours for a better texture.