Red Rice Flour

Red rice flour is made from rice that has a naturally reddish bran layer. The grain is milled into flour, retaining some of the bran and germ. This gives the flour a distinctive color and a slightly nuttier flavor compared to white rice flour.

Manufacturers use red rice flour primarily for its natural coloring properties, imparting a reddish-brown hue to foods. It can also contribute a subtle earthy flavor and texture. It is often found in processed meats, plant-based meat alternatives, and baked goods seeking a natural colorant.

Red rice flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber and antioxidants from the rice bran. Regulatory bodies like JECFA have evaluated rice and rice products, but specific evaluations for red rice flour's health effects at typical consumption levels are not widely detailed. Evidence on its health benefits is primarily linked to the general nutritional profile of whole grains.