Whole Brown Rice Flour
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What it is
Whole brown rice flour is made from whole brown rice grains that have been milled into a fine powder. It retains the bran and germ of the rice kernel, which are removed to make white rice flour. This process preserves more of the grain's natural nutrients and fiber.
Why it's used
Manufacturers use whole brown rice flour as a gluten-free alternative to wheat flour in baking. It provides structure and a slightly nutty flavor to products like breads, muffins, and cookies. It is also found in some snack foods such as chips and crackers.
Health notes
Whole brown rice flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, vitamins, and minerals. The WHO/IARC has not classified whole brown rice flour. JECFA has evaluated rice flour and did not set a numeric limit (ADI not specified).
Allergen info
Whole brown rice flour is not derived from any of the 9 FDA major allergens. It is naturally gluten-free.
Products containing Whole Brown Rice Flour
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NOT A BRANDED ITEM
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11.6Protein
4.7Fat
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