Produced by milling the whole brown rice grain into a fine flour. No further processing or refinement. More nutritious, darker in colour and slightly stronger in flavour than most commercially available rice flour which is made from white rice. Gluten free. Ideally is should be refrigerated to retain freshness. Commonly used in shortbread and some varieties of oriental noodles. It must be mixed with gluten-rich flour to make a yeast-raised bread and tends to produce crumbly baked goods when used alone, although it is successful in recipes that include egg.

Origin - USA
Certification - ACO