What it is
Brown rice flour is made by grinding whole brown rice grains into a fine powder. Unlike white rice flour, it retains the bran and germ, giving it more fiber and nutrients along with a slightly nuttier taste.
Flavor and texture
Has a mild, slightly nutty flavor with a fine, powdery texture that's a bit grittier than wheat flour but smoother than almond flour.
Best uses
Great for gluten-free baking like cookies, muffins, and pancakes. Also works well as a coating for fried chicken or fish, and can thicken sauces and gravies.
Storage & freshness
Store in an airtight container in the refrigerator for best freshness and to prevent rancidity.
| As purchased | 1-3 monthsalready exposed to air and temperature fluctuations |
| Sealed (pantry) | 3-6 monthsif kept airtight in cool location |
| Refrigerated | 6-9 monthsif kept airtight |
| Frozen | 1-2 yearsif kept airtight |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Brown rice flour contains natural oils that go rancid quickly at room temperature, making refrigerated storage essential for maintaining quality.
Cooking tip
Brown rice flour works best when combined with other gluten-free flours like tapioca or potato starch - use it for up to 25% of your total flour blend for best results.
Interesting note
Brown rice flour can be stored in the freezer for up to 6 months because the oils in the bran can go rancid at room temperature faster than white rice flour.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High