Rice flour is one of those lesser-used ingredients in the kitchen, with not a lot of people even considering it outside of Asian cuisine.
However, alongside having a great flavor, it has all kinds of uses, including as a batter, or to add a ton of fiber to whatever dish you’re making!
In fact, why not learn how to make it yourself, so that you don’t have to pay extortionate prices at the store?
How Can I Use My Homemade Brown Rice Flour?
Brown rice flour is a great flour substitute for regular flour thanks to its complete lack of gluten!
However, its uses don’t stop there.
You can use it to make chewy, fiber-rich rice noodles for Chinese or Japanese cooking, or just use it to add a ton of intense, toasty flavors to any dish you like!
What Kind Of Special Equipment Do I Need To Make Brown Rice Flour?
The great thing about making any kind of homemade flour, including brown rice flour, is that as long as your oven can sit at a low temperature, you can make it without a dehydrator!
Of course, a dehydrator is definitely a help to increase the speed, but it is not a necessity!
Other than that, a good, high-powered blender to blitz all of the rice pieces into a powder is all you need!
Ingredients
1 cup of brown rice
How To Make Homemade Brown Rice Flour
Step 1 – Pour out your brown rice onto a sheet tray into a single layer
Step 2 – Dry your brown rice in an oven set to the lowest temperature it can safely maintain for at least 2 hours, or until each individual rice grain is thoroughly and completely dried out.
Optionally, if you have a dehydrator:
Step 3 – Spread your brown rice onto a dehydrator sheet and set your dehydrator to its “dried grains” setting and dry according to the manufacturer’s instructions.
Step 4 – Transfer your now-dried brown rice grains into a blender, and then blend them on medium speed until the rice has been completely pulverized
Step 5 – Store your brown rice flour in a sealed container in the cupboard for up to 1 month.
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Troubleshooting Tips
• One thing you might notice when trying to blend your brown is that there are these little flakes of brown rice particulate that just will not blend properly, and get stuck in the mix of brown rice flour. This is actually rice bran and is rich in fats and other proteins, so is definitely okay to eat – however, if it just won’t break down properly, just catch it in the sieve to stop it from getting caught in your brown rice flour mix and
• If you’re struggling to get your brown rice broken up properly into a fine flour, try varying the speed of your blender to ensure that it breaks apart properly. Try starting out on a low speed, and then progressing slowly up to a medium speed to best avoid heating up the brown rice grains too much.
Nutritional Facts
For the health-conscious out there, here are the nutritional details for ¼ cup of brown rice flour.
Calories: 172
Total Fat: 1.3 grams
Saturated Fat: 0.3 grams
Cholesterol: 0 milligrams
Sodium: 2 milligrams
Total Carbohydrates: 36.2 grams
Dietary Fiber: 1.6 grams
Sugars: 0 grams
Protein: 3.6 grams
Potassium: 127 milligrams
FAQs
Brown rice flour is sadly not as good at lasting as regular rice flour, primarily because of the bran that is left on the rice. This bran is not only fat-rich, but also rich in other nutrients as well, which makes it not as good at keeping as regular rice flour. However, so long as you keep it sealed in a tightly lidded container, you should be able to store it for about a month.
This recipe has you toast your brown rice before you blend it into a flour. While this does add a ton of extra flavor, it is important to keep in mind that this does not actually good the brown rice; this means that you still need to ensure you are cooking your brown rice flour before you plan on using it. Of course, if you are adding it to a recipe that will get cooked afterward, then you don’t need to worry, because it will cook along with all of the other ingredients.
Most recipes that use any kind of rice will require you to wash your rice thoroughly and completely before using it in any kind of recipe.
However, when you wash rice, you are trying to remove any residual starch from the exterior of the rice grains, but when you are making brown rice flour, you are trying to keep those little bits to actually turn into flour! Plus, trying to dehydrate brown rice after you have just soaked it is going to be pretty challenging!
You should only need to wash your rice if it was dirty when you go it, but otherwise, it should be fine.
How to Make Homemade Brown Rice Flour
Ingredients
1 cup of brown rice
Instructions
Step 1 – Pour out your brown rice onto a sheet tray into a single layer
Step 2 – Dry your brown rice in an oven set to the lowest temperature it can safely maintain for at least 2 hours, or until each individual rice grain is thoroughly and completely dried out.
Optionally, if you have a dehydrator:
Step 3 – Spread your brown rice onto a dehydrator sheet and set your dehydrator to its “dried grains” setting and dry according to the manufacturer’s instructions.
Step 4 – Transfer your now-dried brown rice grains into a blender, and then blend them on medium speed until the rice has been completely pulverized
Step 5 – Store your brown rice flour in a sealed container in the cupboard for up to 1 month.
Nutrition Facts
- Serving Size: 1/4 cup
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