Rice flour is a popular and widely used gluten free flour. It’s simply made from milled/ground brown or white rice and is popular due to it’s similarities between regular all purpose flour. Rice flour can be found in white or brown varieties, I tend to use brown more often than white. Both are great for gluten free living in a variety of cooking and baking recipes.
How to use | in breads, pastries, muffins, cookies, cakes, and as thickeners for liquid dishes, gravies, thickening agent, etc. I find using brown rice flour beneficial in brownies, cookies, pancakes, and other baked goods.
Nutrient breakdown of RICE FLOUR | *per 1 cup (about 155-160g)
Protein | 1 cup of rice flour contains 11g protein
Fiber | 1 cup of rice flour contains 7g fiber
Carbohydrates | 1 cup rice flour contains 121g carbohydrates
Niacin | 50% DV
B6 | 58% DV
Thiamin | 47% DV
Pantothenic acid (B5) | 25% DV
Vitamin E | 9% DV
Iron | 17% DV
Magnesium | 44% DV
Phosphorus | 53% DV
Potassium | 13% DV
Zinc | 26% DV
Manganese | 317% DV
Copper | 18% DV
Where to purchase | health food stores, grocery stores, or online retailers.
Baking | use as you would regular flour
Tips and tricks | I store rice flours in airtight mason jars in the pantry, if I purchase in bulk I find storing in the freezer keeps it the most fresh.