brown rice flour or garbanzo flour
Rich in fiber, B vitamins (particularly thiamine and niacin), and minerals including manganese and magnesium; contains more nutrients than white rice flour due to retention of bran and germ layers.
About
Brown rice flour is a whole grain flour produced by milling brown rice (Oryza sativa var. integra), the entire intact grain with the bran and germ removed only minimally. Brown rice, which has retained its nutrient-rich outer layers in contrast to white rice, is dried and ground into a fine powder. The flour possesses a slightly nutty, earthy flavor and a dense, slightly gritty texture compared to white rice flour. It is gluten-free, making it valuable in dietary applications and contemporary grain blending.
Culinary Uses
Brown rice flour is employed primarily in gluten-free baking, where it serves as a foundational flour for breads, cakes, cookies, and pastries, often blended with other flours to improve structure and texture. It is used in Asian cuisines for thickening soups, sauces, and batters for fried foods. The flour adds nutritional depth and a subtle nutty character to baked goods but requires blending with binding agents due to its weak gluten-free structure. It also serves as a base for gluten-free pasta production.