Brown Rice Flour

Brown Rice Flour

As awareness of gluten sensitivities grows, wholegrain brown rice flour has become a valuable, healthier, gluten-free option for people with gluten sensitivity or coeliac disease and cooks looking for their next taste sensation. 

Unlike its more processed counterpart, white rice flour, brown rice flour retains its bran and germ layers to produce a product rich in flavour and packed with essential nutrients. 

With its light tan colour, grittier texture, and nutty undertones, brown rice flour is an excellent choice for health-conscious consumers. The flour is suitable for all types of baking and cooking, with uses ranging from thickening sauces to creating wholegrain rice noodles, pancakes, pizza dough, pie crusts, and tasty baked goods. 

The secret to brown rice flour's rich textures and dense nutrient profile lies in the production process. Hulling removes the inedible outer layer of the grain, while the grain is left intact with its bran and germ layers. Milling grinds the grain into a fine flour and is crucial in determining the flour's characteristic taste.

Health Benefits and Nutritional Information

Brown rice flour's rich nutritional profile makes it a worthwhile ingredient for those searching for healthier alternatives to more refined wheat flour products. 

The flour is primarily comprised of carbohydrates, averaging around 76.5g per 100g, making it an excellent energy source. 

The remaining is made up of approx. 7 grams of protein, just under 3 grams of fat (the healthy, unsaturated kind), and 4 to 5 grams of fibre, significantly higher than processed wheat flour. 

Brown rice flour is packed full of vitamins and minerals, including:

• B-Vitamins, including thiamin, niacin, and vitamin B-6

• Magnesium

• Phosphorous

• Potassium

• Iron

• Zinc

Compared to refined wheat flour, brown rice flour offers a higher fibre content and more vitamins and minerals in a package that contains fewer calories. With around 4.6 grams of fibre content, brown rice flour loses to whole wheat flour, which contains around 12g. However, being gluten free with a rich nutritional profile more than makes up for this minor shortcoming. 

Cooking and Baking Tips

While brown rice flour is a fantastic all-purpose alternative in the kitchen, substituting it may require some adjustments.

Storage: Store your brown rice flour in an airtight container in a cool, dry place. Natural oils reduce its shelf life, but keeping it in the fridge can prevent rancidity. 

Mix with other flours: Because brown rice flour lacks the binding power of gluten, you can improve results by combining it with other gluten-free options. Try variations of brown rice flour mixed with red sorghum flour to add a light sweetness that pairs nicely with the brown's nutty flavour profile. Expand your culinary expertise by experimenting with almond, tapioca, or oat flour for exciting texture and taste variations. 

Liquid content: Brown rice flour is more absorbent than wheat flour, so you may need to increase the volume of liquid the recipe calls for. 

Increase batter resting times: Give your brown rice flour batter more time to rest, allowing it to absorb moisture and improve texture. 

Use as a coating: Brown rice flour coatings add extra crispiness and crunch to fried food. 

Adjust baking times: Baked good recipes made with brown rice flour will need more time in the oven than those made with wheat flour. 

Lightly toast before use: If you love the nutty properties of brown rice flour, you can enhance it by lightly toasting it before use. This is great for giving your savoury dishes extra oomph. 

Why Choose Outback Harvest for Your Gluten Free Needs

Nestled in the heart of Wakool, NSW, Australia, Outback Harvest is a testament to agricultural excellence. Stewarded by the McNaul family for over four generations, Outback Harvest specialises in premium, sustainably grown,  gluten-free grain flours and is proud to be a leader in conscious food production in Australia. 

Our state-of-the-art facility in Sunshine North, Victoria, operates under the strictest HACCP and GMP guidelines to ensure that the Outback Harvest name is a symbol you can trust for quality and excellence. 

Recipe Ideas

We think you will love using brown rice flour as much as we do, so here are some recipes to get you started.

Brown Rice Flour Pancakes

• 1 1/2 cups brown rice flour

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1 tsp baking powder

• 2 eggs

• 3/4 cup unsweetened almond milk

• 1 Tbsp avocado oil (or oil of choice)

• 1 tsp vanilla extract

• 1 Tbsp agave nectar (or sweetener of choice)

• 2 ripe bananas, mashed
  
  
  

Instructions:

1. In a mixing bowl, mash the bananas with a fork until mostly smooth.

2. Add the eggs, almond milk, oil, vanilla extract, and agave nectar. Mix until combined.

3. In a separate bowl, combine the brown rice flour, salt, baking powder, and cinnamon. Stir to combine.

4. Incorporate the flour mixture into the banana/egg mixture and stir until combined.

5. Heat a skillet to medium heat and lightly grease with oil or butter.

6. Pour 2-3 tablespoons of batter for each pancake onto the hot skillet.

7. Cook for a couple of minutes until bubbles form on the surface and the edges begin to set.

8. Gently flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.

9. Serve warm with your choice of toppings, such as maple syrup, fresh fruit, or nuts.
   
   
   

Recipe Notes

These pancakes will be more fragile than what you are used to, so use more care when flipping. If the batter consistency is too thick, add more milk or more flour if it's too thin. Add a pinch of cardamom or nutmeg when mixing the dry ingredients for an extra dash of flavour. This mixture will make about ten small pancakes, so the whole family can enjoy a gluten-free treat. 

Brown Rice Flour Chocolate Chip Cookies

Dry Ingredients:

• 1 1/4 cups oat flour

• 1 1/4 cups brown rice flour

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1 cup brown sugar (light)

• 1/2 cup granulated sugar

• 1 cup chocolate chips
  
  
  

Wet Ingredients:

• 2/3 cup canola oil

• 1 teaspoon vanilla extract

• 4 teaspoons egg replacer

• 7 tablespoons warm water
  
  
  

Instructions:

1. Preheat the oven to 375°F (190°C): grease baking sheets or line with parchment paper.

2. In a blender, whip the EnerG egg replacer powder with warm water until smooth and frothy.

3. In a large bowl, combine all the dry ingredients and mix well.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Fold in the chocolate chips.

6. Drop spoonfuls of dough onto the prepared baking sheets.

7. Bake for 10-12 minutes or until lightly browned around the edges.

8. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
   
   
   

Recipe Notes

These delicious cookies will stay crisp for about a week when stored in an airtight container. You can substitute the egg replacer with twoflax eggs, but this will make the cookies chewier rather than crispy. Giving the cookies time to cool before sampling will help them hold together.