Brown Rice Flour

Brown rice flour is created by grinding brown rice. It is classified as whole-grain flour since it comprises bran, germ, and endosperm. It has a nutty flavor and may be used to produce roux, thicken sauces, or bread dishes like fish and poultry. Brown rice flour is commonly used to create noodles, but it may also be mixed with other gluten-free flour to make bread, cookies, and cakes.

It's also high in iron, B vitamins, magnesium, and manganese, as well as lignans, which are plant chemicals. Lignans may help protect against heart disease, according to research. To avoid gluten contamination, use brown rice flours that were not manufactured in a facility that also processes wheat.