Rice flour

Rice powder or rice flour is made by finely grinding rice grains. After removing the inedible outer husk of whole grain rice, we obtain brown rice flour. Rice flour is gluten-free, hence it can be used as a substitute for wheat flour. You can also use rice flour as a thickening agent.

Brown Rice Flour, Origin

Rice cultivation began in South China before 6000 BC. After some time, it started spreading to India, Thailand, and Vietnam. Currently, India and China are responsible for producing 50% of all rice in the world. The major states in the US primarily producing rice are Arkansas, Louisiana, and California.

In those parts of the world where rice is a staple food ingredient, rice flour is usually used instead of wheat flour. It quickly became the main ingredient in baked goods and processed foods after being introduced in Western countries in the 1980s. 90% of rice cultivation and consumption in the world takes place in Asia.

Brown rice has a dark color and a firm texture. Therefore, it is mainly used to make bread and pastries after being crushed.

How to Use Brown Rice Flour

Brown rice flour is made by grinding 100% pure quality whole grain brown rice. This flour provides a nutty and mild flavor. It is gluten-free rice flour. Therefore, you can use it in gluten-free baking recipes, thickening gravies and sauces, for making bread, muffins, and pancakes.