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 its similarities between regular all purpose flour. Rice flour can be found in white or brown varieties. Both brown and white are great for gluten-free living in a variety of cooking and baking recipes.
How to Use:
Use in bread, pastries, muffins, cookies, cakes, and as thickeners for liquid dishes, gravies, thickening agent, etc. Brown rice flour can be 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
Tips and Tricks:
Store rice flours in airtight mason jars in the pantry, if purchased in bulk and store in the freezer for maximum freshness.