Brown rice flour uses the entire rice grain, including the bran. This gives the flour a darker color, and gives brown rice flour a higher mineral content than white rice flour. Dietitians have confirmed that brown rice is exceptionally high in fiber. It is also loaded with vitamins and minerals. Because brown rice is not milled, it manages to hang on to all of its bran and germ content.
Brown rice flour makes wonderful pie crusts, batter breads and crackers. However, because of its lack of gluten, it does not support the structure of bread. Substitute this flour for whole wheat flour in some recipes for those with wheat allergies. Brown rice flour has a grainy texture, and provides more fibre than white rice flour. It is best used in combination with another flour such as potato flour or corn flour. To substitute 1 cup of wheat flour in any recipe, use : 2/3 cup rice flour plus 1/3 cup potato starch or flour. 3/4 cup rice flour plus 1/4 cup cornstarch. Brown rice flour can be used to make pancakes, muffins, cookies, pie crust and cakes.
Brown rice flour is rich in niacin or vitamin B3, vitamin B6, magnesium, phosphorus, iron, zinc and manganese.
A 100 g serving provides 6.3 mg of niacin, or 31.5 percent of the recommended daily value or DV; 0.74 mg of vitamin B6, or 37 percent of the DV; 112 mg of magnesium, or 28 percent of the DV; 337 mg of phosphorus, or 34 percent of the DV; 2 mg of iron, or 11 percent of the DV; 2.45 mg of zinc, or 16 percent of the DV; and 4.0 mg of manganese or 200 percent of the DV, according to Nutrition Value.
The vitamins and minerals are essential for many bodily functions, such as energy metabolism, supporting nervous, cardiovascular and immune system function, oxygen transport throughout the body, promoting a healthy blood pressure and other functions. Brown rice flour is an excellent source of energizing carbohydrates, providing 76.4 g per 100 g serving, but is low in fat, offering only 3 g per 100 g serving.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."