Know what’s on your plate
Brown rice flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 363 kcal —
- Protein 7.2 g 14%
- Carbohydrate 72 g 26%
- Fat 2.8 g 4%
- Saturated fat 0.6 g 3%
- Fibre 4.6 g 16%
- Sugars 0.7 g —
- Sodium 8 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.6 mg 4%
- Thiamin (B1) 0.44 mg 37%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 6.3 mg 40%
- Pantothenic acid (B5) 1.6 mg 32%
- Vitamin B6 0.74 mg 43%
- Folate (B9) 16 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 11 mg 1%
- Iron 2 mg 11%
- Magnesium 112 mg 27%
- Phosphorus 337 mg 27%
- Potassium 289 mg 6%
- Zinc 2.5 mg 22%
- Copper 0.23 mg 26%
- Manganese 4 mg 174%
- Selenium 6 µg 11%
- Iodine 1.2 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 363 | 7.2 g | 72 g | 2.8 g |
| 1 × cup | 158 g | 574 | 11 g | 114 g | 4.4 g |
| 2 × cup | 316 g | 1147 | 23 g | 227 g | 8.8 g |
| ½ × cup | 79 g | 287 | 5.7 g | 57 g | 2.2 g |
| 3 × cup | 474 g | 1721 | 34 g | 341 g | 13 g |
| 4 × cup | 632 g | 2294 | 46 g | 454 g | 18 g |
Similar foods
- Wholemeal rice flourwholemeal355 kcal / 100 g
- White rice flour366 kcal / 100 g
- Rice flour356 kcal / 100 g
- Brown wheat flour339 kcal / 100 g
- Whole wheat flour369 kcal / 100 g
- Whole grain rice flourorganic, det glutenfrie verksted349 kcal / 100 g
- Brown millet flour337 kcal / 100 g
- Fortified rice flourfortified w vit B1380 kcal / 100 g
- Barley malt flour361 kcal / 100 g
- Dark rye flour324 kcal / 100 g
Questions about Brown rice flour
Can you use brown rice flour instead of plain flour in baking?
Not one-for-one in a conventional loaf: it has no gluten, so dough will not stretch or hold its shape like wheat dough. Use a recipe developed for brown rice flour, or replace only part of the flour and add a binder such as psyllium or xanthan gum.
How do you stop brown rice flour making cakes gritty?
Choose finely milled flour and whisk it thoroughly with the other dry ingredients. Let the mixed batter stand for about 20 minutes before baking so the flour can absorb liquid; extra-fine flour is best for smooth cakes and pancakes.
Can you make pancakes with brown rice flour?
Yes. Use a recipe designed for gluten-free pancakes, since brown rice flour alone makes a more fragile batter; rest it for 10–15 minutes, then cook small pancakes in a lightly oiled pan over medium heat until bubbles appear before flipping.
How should you store brown rice flour?
Keep it in an airtight container in a cool, dark cupboard and use it promptly after opening: the natural oils in the bran can turn rancid. For longer storage, seal it well and keep it in the fridge or freezer; bring it to room temperature before measuring to avoid condensation.
What is brown rice flour good for?
Its mild, slightly nutty flavour suits pancakes, biscuits, shortcrust pastry and batters for coating foods before frying. It also thickens soups and sauces, but mix it first with a little cold liquid to prevent lumps.
Is brown rice flour the same as wholemeal rice flour?
The names are often used for flour milled from whole brown rice, including its bran and germ, but products can differ in milling fineness. Check that the ingredients say whole brown rice if you want the bran included.
Is brown rice flour gluten-free?
Rice contains no gluten, so pure brown rice flour is naturally gluten-free. If you need to avoid gluten strictly, choose flour labelled gluten-free because milling and packing can introduce traces from other grains.
Source: USDA FoodData Central 168898 · per 100 g · carbohydrate per EU label, fibre excluded
