What is Brown Rice Flour?
Brown rice flour is obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of Fiber, Vitamins E and B, -oryzanol, and Other phenolic compounds.
Brown rice flour is made from ground brown rice. It’s considered a whole-grain flour and contains the bran, germ, and endosperm.
Rice was first cultivated in southern China about 6000 BC. It soon spread into Vietnam, Thailand, and India. Currently, China and India account for 50% of rice production worldwide.2 In the US, rice is primarily produced in California, Louisiana, and Arkansas. Due to its hard texture and dark color, brown rice is mainly ground to flour for making cakes and bread.
It has a nutty flavor and can be used to make a roux, thicken sauces or prepare breaded foods, such as fish and chicken. Brown rice flour is often used to make noodles and can be combined with other gluten-free flours for bread, cookie, and cake recipes.
This flour is high in protein and fiber, both of which can help lower blood sugar levels and reduce body weight.
It’s also rich in iron, B vitamins, magnesium, and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease.
To avoid contamination with gluten, look for brown rice flours that were not produced in a facility that also processes wheat.
Flour made from brown rice offers a variety of health benefits. It can help lower blood sugar levels, reduce body weight, promotes cardiovascular health, fights the growth production of cancer cells, reduces the risk of childhood asthma, promotes bone health, an excellent source of selenium (Selenium is essential to good health. It improves the immune system against bacterial and viral infections, against cancer cells and herpes virus, cold sores, and shingles.), contains B vitamins and protect against heart disease.
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