Brown Rice Flour

About the product

Valoryz brown rice flour is made from Szarvas brown rice using whole grain milling. The grain’s bran layer is retained, making it higher in fiber and richer in nutrients than white rice flour. It is excellent for gluten-free baking, feeding sourdough starter, and cooking, and can be used on its own or mixed with other flours. If you would like to order brown rice flour directly from the producer, you can do so here.

Benefits of Valoryz brown rice flour:

• hypoallergenic
• rice from Hungarian agriculture
• low arsenic content, making it safe for young children to consume
• high fiber content supports normal digestive system function
• vitamins: B1, B2, B3, B6, E
• minerals: phosphorus, magnesium, zinc, potassium, selenium
• contains omega-3 and omega-6 fatty acids, essential for healthy cardiovascular function
• the antioxidant γ-oryzanol has a beneficial effect on cholesterol levels
• can replace wheat flour for gluten-free baking (rice recipes in the Valoryz recipe album)

What can brown rice flour be used for?

Our brown rice flour contains all the important nutrients of rice. You can use it on its own or mixed with other flours to prepare your favorite baked goods.

Extra tip: You can also use Valoryz brown rice flour to feed gluten-free sourdough starter.

Frequently asked questions about Valoryz brown rice flour

Can wheat flour be replaced with brown rice flour when baking?

Brown rice flour can replace wheat flour in most baking recipes at nearly a 1:1 ratio, especially in doughs where gluten is not critical to texture, such as cookies, sponge cakes, and pancakes. For bread and yeast dough baking, it is advisable to mix it with other gluten-free flours, such as millet or tapioca flour, since rice flour alone does not retain the gas bubbles produced by the starter as well. The result will be a slightly crispier, lighter-textured baked good with a neutral flavor.

How do I use Valoryz brown rice flour to feed gluten-free sourdough starter?

To feed gluten-free sourdough starter, mix brown rice flour and water in equal proportions, then add it to the starter base. This ratio maintains the active culture of yeasts and bacteria. Valoryz brown rice flour is particularly suitable for this because it is naturally gluten-free and free from additives, so it does not disrupt the fermentation process of the starter. Fed once daily and kept at room temperature, you can cultivate an active, bubbly gluten-free starter from it in 3–5 days.

What is the difference between white and brown rice flour?

White rice flour is made from hulled and polished rice grains, from which the bran and germ layers are removed during processing, along with some of the B vitamins, fiber, and minerals. Valoryz brown rice flour, on the other hand, is milled from whole, unhulled rice grains, so it has higher fiber content, contains more B vitamins and magnesium, and retains the antioxidant γ-oryzanol. When baking, the brown variety produces a slightly nuttier flavor and a somewhat darker shade, which for many represents a more distinctive and tastier alternative to the more neutral white rice flour.