Flours compare table for Brown rice

Brown rice flour is a type of flour that is milled from whole brown rice grains, including the bran, germ, and endosperm. Unlike white rice flour, which is made from refined white rice, brown rice flour retains the nutritional benefits of the entire grain. It is a gluten-free alternative to traditional wheat flours and is commonly used in gluten-free baking and cooking.

Compare Brown rice:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Brown rice (100g)363 kcal2.8 g0.6 g76 g0.7 g4.6 g7.2 g1.98 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of brown rice flour::

  • Whole Grain Composition:

    Brown rice flour is made from the whole brown rice grain, including the outer bran layer, the nutrient-rich germ, and the starchy endosperm. This makes it a whole grain flour with higher fiber content compared to white rice flour.

  • Gluten-Free:

    Brown rice flour is naturally gluten-free, making it a suitable option for individuals with gluten sensitivities or those following a gluten-free diet.

  • Nutrient-Rich:

    Being a whole grain, brown rice flour contains essential nutrients such as fiber, B vitamins, minerals (including magnesium and manganese), antioxidants, and phytochemicals. The presence of the bran and germ adds nutritional value to the flour.

  • Subtle Nutty Flavor:

    Brown rice flour has a slightly nutty and earthy flavor, which can enhance the taste of baked goods. It adds a depth of flavor that may be different from traditional wheat flours.

  • Texture:

    Brown rice flour has a finer texture compared to some other gluten-free flours, but it is not as fine as white rice flour. Baked goods made with brown rice flour may have a slightly denser texture.

  • Absorptive Properties:

    Brown rice flour tends to absorb more moisture than some other gluten-free flours. It is advisable to adjust liquid ratios in recipes to achieve the desired consistency.

  • Versatility:

    Brown rice flour is versatile and can be used in a variety of recipes, including bread, muffins, cookies, pancakes, and coatings for frying. It is often used in combination with other gluten-free flours to achieve the desired texture in baking.

  • Dietary Considerations:

    Brown rice flour is suitable for various dietary preferences, including vegetarian, vegan, and gluten-free diets. It provides an alternative for those who want to diversify their flour options.

  • Storage:

    Like other flours, brown rice flour should be stored in a cool, dry place to prevent spoilage. Some people prefer to store it in the refrigerator or freezer for longer shelf life.

Brown rice flour is a popular choice in gluten-free and whole-grain baking, offering a nutritious alternative to traditional wheat flours. Its distinct flavor and texture make it a valuable ingredient in the kitchen for those looking to create gluten-free and whole-grain recipes.