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Brown rice flour: properties,nutritional values, where to find it and useful information. Everything you need to know aboutgluten-free brown rice flourand on glutinous rice flour.
Thererice flourit can be found on the market both in "white" form, obtained by grinding the husked rice grain, and in the formwhole wheat, obtained by grinding the complete grain of rice. Rice flour is a very useful ingredient for those who follow a gluten-free diet
Brown rice flour, properties
Therebrown rice flourit is preferred to white rice flour because it is richer in micronutrients. Thereso-called bransurrounding the grain of rice is particularly rich in B vitamins (especially B1, B2 and B3), vitamin D, magnesium, iron, calcium and potassium.
Therebrown rice flourin addition, it retains a higher protein content thanks to the grinding of the aleurone. In botany, aleurone is a reserve protein substance contained in the outermost layer of seeds. White flours, including rice flour, lose these components because they are previously peeled.
Gluten-free brown rice flour
Thererice flour, both fitwhole wheatthat fit "White", it is naturally gluten-free. Recall that gluten is a lipoprotein substance originating from the union of two types of proteins, gliadin and glutein, proteins found mainly in wheat. Therewholemeal rice flourit is, therefore, naturally gluten-free. No need to buy branded productsgluten freebecause brown rice does not contain gluten.
Those who, on the other hand, have a marked celiac disease (high sensitivity to gluten) or an allergy to gluten, would do well to choose gluten free products as there could be contamination linked to the production chain. For example, if the mill that grinds brown rice is also used for grinding wheat, the rice flour may containminimal tracesof gluten.
Brown rice flour, nutritional values
THEnutritional valuesreported are referred to 100 grams of food but can undergo strong fluctuations. As with wheat flour, also for rice flour, thepropertyare strongly linked to the variety of origin. The white flour currently on the market (wheat flour type 00) is considered harmful due to the high concentration of carbohydrates and the low content of micronutrients: it is equally true that wheat flour obtained from ancient soft wheat varieties has proved to be rich in micronutrients and certainly healthier.
This comparison only serves as a reminder that inutritional valuesof a product, whether of animal or vegetable origin, depend on the cultivation conditions and the variety chosen. After this necessary premise, here are thenutritional properties "Medium" some brown rice flour.
Calories: 374 kcal
- carbohydrates: 77.1g
- fat: 2.9 g
- proteins: 7.85 g
Brown rice flour, micronutrients
- Thiamine (vitamin B1): 0.401 mg
- Riboflavin (vitamin B2): 0.093 mg
- Niacin (vitamin B3 or vitamin PP): 5.091 mg
- Pantothenic acid (Vitamin B5): 1,493 mg
- Vitamin B6: 0.509 mg
- calcium: 23 mg
- iron: 1.43 mg
- magnesium: 143 mg
- manganese: 3,743 mg
- potassium: 223 mg
- sodium: 7 mg
- zinc: 2.2 mg
For the preparation ofsweet recipes, more than brown rice flour, the use of glutinous rice flour could be indicated. Please note, glutinous rice flour is also gluten-free, therefore suitable for use in the case of celiac disease.
Brown rice flour, where to buy it
Where to find it? Therebrown rice flourit is easy to find in the most well-stocked supermarkets or by taking advantage of the online purchase. If the nearby supermarket does not have one, a"This Amazon page"you can choose from many brands and not lackingorganic brown rice flour, that is, obtained by grinding whole rice grains grown organically.
In the photo above, brown rice grains.