Brown Rice Flour

FDA CompliantWorks with Yeast

slightly nutty

7.5%

Protein

90%

Absorption

158g

Per Cup

6mo

Shelf Life

Water absorption

90% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

Using Brown Rice Flour in Your Baking

Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.

For bread specifically, this flour works well in combination with a starch component and requires a binding agent (xanthan gum or psyllium husk) unless you’re using a pre-blended formula that already contains one.

Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add 0.25 tsp xanthan gum per cup of total blend.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.

How it compares to All-Purpose Flour

Protein

7.5%-27%

Absorption

90%+6%

Density

158g/cup+26%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Best For

BreadMuffinsCookies

Storage

refrigerate after opening. Approximately 6 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Brown

Flour Converter Recipe Converter

Where to Buy

Affiliate disclosure: We may earn a commission when you buy through links on this page. Our recommendations are independent and this costs you nothing extra.

Buy on Amazon Bob's Red Mill Brown Rice Flour Anthony's Brown Rice Flour