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Rice Flour

Rice flour is a commonly used gluten-free alternative to wheat flour.

It’s simply made from milled/ground brown or white rice. Rice flour can be found in white or brown varieties. White rice flour is finer and contains fewer nutrients, while brown rice flour has a granier texture due to the presence of rice bran and therefore more nutrients. Both brown and white rice flour are viable options for a variety of gluten-free recipes.

Health Benefits of Rice Flour:

When following a gluten-free diet due to Celiac Disease or the presence of a gluten sensitivity, rice flour can provide you with a comparable amount of fiber and protein without the presence of gluten. Particularly when choosing brown rice flour, there is also a substantial nutrient profile containing B vitamins, manganese and phosphorus. 

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

How To Use:

Rice flour can be used in recipes for bread, pastries, muffins, cookies and cakes. It can also be used as a thickening agent for some liquid dishes such as gravies. Brown rice flour can be particularly beneficial in brownies, cookies, pancakes, and other baked goods.

Recipes:

Sweet Potato Pancakes

Jalapeno Cornbread

Gluten Free German Chocolate Cake 

Baked Pea Falafel Sesame Rice Balls

Baked Fish And Chips

NS Recommends:

Store rice flours in airtight mason jars in the pantry, if purchased in bulk and store in the freezer for maximum freshness.