Brown rice flour

Brown rice flour is a type of flour obtained from milling brown rice, meaning the rice grain with the outer hull removed but retaining the bran and germ. This gives it a higher content of fiber, vitamins, and minerals compared to white rice flour.

Brown rice is a cereal grain originating from Asia, where it has been consumed for thousands of years. Brown rice flour is a widely used ingredient in various cuisines around the world, especially in gluten-free recipes, such as breads, cakes, empanadas, and typical dishes from Asian and Latin American gastronomy.

Among its properties, its high dietary fiber content, which aids digestion, and nutrients like magnesium, phosphorus, and B vitamins stand out. Furthermore, being a gluten-free flour, it is ideal for people with celiac disease or gluten sensitivity.

In Hispanic American countries, brown rice flour is also known as harina de arroz cebado or simply harina integral de arroz, depending on the region. Its use is popular for making traditional recipes as well as for healthy and gluten-free preparations.