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Brown Rice Flour
Mary

Brown Rice Flour

Learn how to make homemade brown rice flour using simple ingredients and basic kitchen equipment. This gluten-free whole grain flour has a mild nutty flavor and is perfect for baking, pancakes, bread, cookies, sauces, and more.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Homemade Pantry Staple
Cuisine: Global, Gluten-Free
Calories: 200
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups uncooked brown rice grains

Equipment

  • High-speed blender, food processor, or grain mill
  • Fine mesh sieve or flour sifter
  • Measuring cups
  • Airtight storage container
  • Clean bowl for mixing and storing

Method
 

  1. Clean the brown rice: Rinse the brown rice thoroughly to remove dust and impurities. This step is optional if using pre-cleaned rice.
  2. Dry the rice completely: Spread the washed rice on a clean tray and allow it to dry fully. Moisture can affect the grinding process and reduce the shelf life of the flour.
  3. Grind the rice grains: Add the dried brown rice to a high-powered blender or grain mill. Grind in small batches until the rice becomes a fine powder.
  4. Sift the flour: Pass the ground rice flour through a fine mesh sieve to remove larger particles. Grind any remaining pieces again for a smoother texture.
  5. Store the brown rice flour: Transfer the finished flour into an airtight container. Store it in a cool, dry place or refrigerate it for longer freshness.
  6. Use as needed: Use homemade brown rice flour for gluten-free baking, thickening sauces, making bread, cookies, cakes, pancakes, and other recipes.

Video

Notes

  • For softer pancakes, mix brown rice flour with a small amount of tapioca flour or oat flour.
  • If the batter feels too thick, add a little more milk until you reach a smooth consistency.
  • Brown rice flour absorbs liquid differently from wheat flour, so resting the batter improves texture.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • These pancakes can be frozen for up to 2 months and reheated when needed.
  • Always use certified gluten-free brown rice flour if preparing this recipe for someone with gluten sensitivity or celiac disease.