Proudly grown on our family farm in the Riverina region of New South Wales, our enzyme-active Australian Brown Rice Flour is produced in a gluten-free and allergen-free processing facility in Melbourne. This flour is milled from whole-grain brown rice, making it a genuine brown rice flour rather than white rice flour with the bran blended back in like many alternatives on the market.

As awareness of gluten sensitivities increases, wholegrain brown rice flour has become a valuable and healthier gluten-free option for individuals with gluten sensitivity or celiac disease, as well as for cooks exploring new culinary experiences. Unlike white rice flour, brown rice flour retains the bran and germ layers, resulting in a product that is rich in flavour and packed with essential nutrients.

With its light tan colour, our brown rice flour is an excellent choice for health-conscious consumers. It is suitable for various types of baking and cooking, with uses that include thickening sauces and creating wholegrain rice noodles, pancakes, pizza dough, pie crusts, loaves, and other delicious baked goods.

The secret to our brown rice flour's rich texture and dense nutrient profile lies in our production process. De-hulling the paddy rice removes the inedible outer layer of the grain, while the remaining grain, along with its bran and germ layers are kept intact. Milling then grinds the grain into a fine flour, which is crucial for determining the flour’s functionality and taste.

Our Australian Brown Rice flour contains high amounts of essential vitamins and minerals and is an excellent ingredient for all gluten-free baking of breads, cakes, pasta, wraps, muffins, cookies, sauces and more….

Available in 5kg bags (currently sold in plain packaging)

Ingredients: 100% Australian Brown Rice Flour