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Source
Not animal-derived
Allergen
No
Role in food
Brown rice flour is used as a gluten-free alternative to wheat flour in baking, …
What it is
Long grain brown rice flour is made from whole, unpolished long grain rice. The bran and germ are left intact, giving it a slightly nutty flavor and coarser texture compared to white rice flour. It is produced by milling the whole rice grain.
Why it's used
Brown rice flour is used as a gluten-free alternative to wheat flour in baking, providing structure and a slightly chewy texture. Manufacturers use it in products like gluten-free breads, cookies, crackers, and as a thickener in sauces and gravies.
Health notes
Long grain brown rice flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber and nutrients. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated rice flour, and the European Food Safety Authority (EFSA) has also assessed rice. Evidence regarding potential benefits or risks at typical consumption levels is consistent with its status as a whole grain.
Allergen info
Brown rice flour is not derived from any of the 9 FDA major allergens. It is naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.