White Rice Flour:

White rice is made by milling white rice grains and it is different from rice starch. It us a well-known wheat substitute in various cooking and baking recipes and especially for those who are allergic to wheat.

It is also known as rice powder and is available in both white and brown rice variety. Milling and grinding the rice into flour is a way of using and consuming broken rice, which is otherwise wasted and forgotten. Where the rice starch is made by steeping rice in lye, rice flour is made by grinding the rice grains.

It is a staple food in many countries and a common wheat substitute in baking. Besides wheat, rice flour is also a healthy source of protein and perfect for the people who are suffering from gluten intolerance. For such people, consuming wheat flour is hard and this is why, rice flour is suitable and light for them.

Brown Rice Flour:

Brown rice flour is obtained by grinding brown organic rice and converting it into a nutty flavored powder or flour. The brown rice kernels are processed but while the white rice is completely cleaned before grinding, only the hulls of the brown rice are removed. The bran is the said rice is intact when grinding.

The brown rice flour is darker in color and comparatively, it is less smoother than the white rice flour. Due to its nuttier flavor, it adds a distinct taste to the baked goods like cakes and cookies. However, if you want to prepare yeast bread with it, you will need to add it with

Wheat flour.

All kinds of rice flours have a rich h amount of proteins but since brown rice has its bran intact, it is also an excellent source of B vitamins, fiber and iron, which makes it a healthier food option.

Brown rice flour also has a high amount of oil, which is due to the presence of bran and germ. Due to this, Brown rice flour could go bad real quick if not kept properly. To preserve it for 4 to 5 months, refrigerate it and for longer storage, keep it in a freezer.

Parboiled Rice Flour:

Parboiled rice flour is obtained by milling and grinding parboiled organic brown or white rice kernels. It tastes like Brown rice and also has its mild nutty aroma. It is hypoallergenic and has nutritional value equivalent to Brown rice.

Parboiling is a pre-milling process that is carried out before the rice’s husk or outer covering is removed. The process includes:

  • Soaking: Rice is soaked in warm water for increased moisture retention, also called paddy rice.
  • Steaming: Rice is steamed till the starch in it is transformed into gel.
  • Drying: The rice is dried till it is ready to be milled and grinded.

The obtained flour is light yellow colored flour which is somewhere between yellow and white rice flour.