Brown Rice Flour
Whole-grain rice ground into a fine, mild flour that works as a gluten-free base in baking or a clean thickener for sauces and gravies.
What It Is
Brown rice flour is milled from whole brown rice, keeping the bran and germ intact. That gives it a slightly nutty, earthy flavor and a pale tan color you would not get from white rice flour.
The "unifine" grind means it is milled all the way through in a single pass, producing a finer, more consistent texture than standard brown rice flour. That finer grind matters in baking: it keeps things from turning out gritty.
What To Do
In gluten-free baking, brown rice flour works best blended with a starch like tapioca or potato starch. On its own it can be dense, so use it as part of a mix rather than a straight one-to-one swap for wheat flour. A ratio of two parts brown rice flour to one part starch is a good starting point for cookies or quick breads.
For thickening soups, gravies, or pan sauces, whisk a tablespoon into a little cold water first, then stir it in. Store in an airtight container in a cool spot, or in the freezer if you will not use it within a few months, since the bran can go rancid over time.
