Brown Rice Flour

Store in an airtight container in a cool, dark place. Refrigeration or freezing can extend shelf life and prevent rancidity due to the flour's natural oils.

Brown rice flour can absorb more liquid than wheat flour, so you might need to adjust liquid amounts in recipes.

Combine with other gluten-free flours like almond or tapioca starch for a better texture in baked goods.

It's great for thickening sauces, gravies, and soups.

Use it in pancakes, waffles, cookies, and quick breads for a wholesome flavor.

Using 100% brown rice flour in recipes designed for wheat flour can result in a gritty or dense texture.

Not accounting for its higher liquid absorption can lead to dry or crumbly baked goods.