Parboiled Brown Rice Flour

Parboiled brown rice flour is made from brown rice that has been partially boiled in the husk before milling. This process helps to retain more nutrients and makes the rice easier to digest. The parboiled rice is then dried and ground into a fine flour.

Manufacturers use parboiled brown rice flour as a gluten-free alternative to wheat flour in baked goods and snacks. It can also act as a thickener in sauces and gravies. You'll often find it in gluten-free breads, crackers, and cereals.

Parboiled brown rice flour is generally recognized as safe (GRAS) by the FDA. It is a source of 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 reviewed rice-derived ingredients. No significant health concerns are associated with its consumption at typical dietary levels.