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Brown rice flour 100% stone ground Mild, nutty flavor Excellent for breading, thickening, and more 0 g trans fat 0 mg cholesterol Kosher certified Gluten free Gluten free Vegan
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| Manufacturer | - |
|---|---|
| Brand | Bob's Red Mill |
| Item model number | HG0528604 |
| Color | Multicolor |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 2059541 |
|---|---|
| User Reviews and Ratings | 3 (1 ratings) 3 out of 5 stars |
| UPC | 039978109743 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
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Bob's Red Mill Organic Brown Rice Flour 25lb Bulk Case
Price:
$106.65
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(5) |
$106.65
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The rice flour from Bob's Red Mill is just a plain product... but really good quality. I have used it in many gluten free recipes, on it's own or mixed with other flour, the results were always great! I really like that the brand offers the best type of rice, brown organic.
I use brown rice flour for almost everything. Having IBS has made it difficult to find food that works with my body and brown rice and other rice products do.
I use this brown rice flour in many things that I make which are gluten free. This is only one of the many flours that I use from you that are gluten free. I also use teff, amaranth, tapioca flour, millet, oat flour, white rice flour and I'm sure there are others I'm just naming them off the top of my head if I open my cabinet I could tell you more. I love that you offer all of these options for people who are gluten free. Thank you! ??
I love the fine texture of this flour! It makes such lovely baked goods. I dislike the gluten free products in the store so I am always making my own which is far superior. And this flour helps me make delicious stuff
My allergy doctor wanted me to go gluten free & recommended this flour. I was skeptical, but fell in love with this flour from the 1st time I used it. Fried foods fry up crispy and stay that way! No more gummy wheat flour for me. I haven't used this flour in baking or gravies, but for frying....I wouldn't change even if I could.
When faced with building new meaningful traditions in a blended family full of our individual traditions, hubby and I found a new and impactful tradition that our boys have embraced -- a Christmas morning meal that is all "tiny" savory foods that look like their savory counterparts. Bob's Red Mill plays a strong part in this effort, from savory cheese & jalapeno scones to the key favorite year over year -- korean pancakes. These delightfully simple pancakes that include decadent San Francisco crab meat and home grown chives are built using a backbone of brown rice flour. Bob's pays a big role in our "tiny food" savory Christmas morning offerings (savory pancakes, scones, "pop-tarts" filled with tomato jam and topped with green onion sprinkles). We're a generally serious family that has built a fun family tradition around our tiny food savory Christmas breakfasts, with rice flour-based Korean pancakes taking the star lead.
I use the Brown Rice Flour as a go to for thickening sauces and enhancing the texture in a pot of beans at the end of cooking. I add the flour directly into the pot and it never clumps. I also use it in my own gluten free bread mix. It has a great fine texture and tastes great. Yum.
Organic and whole grain, this brown rice flour makes a healthy choice for those who need a gluten free alternative to wheat flour. This makes a great pie crust and tastes just as good an one made with wheat flour. I served it at work once and no one could tell it was made with a non wheat flour crust.
Overall, this is a good product. I did notice a slight gritty texture to it; that is not surprising, however, as it is stone ground. I did observe that the bread I made with it was quite dry, when taken out of the oven and cooked. That being said, this is my first time actually baking with rice flour, so I think that part of it is due to inexperience. In the end, I like it for what it is as a rice flour.
Perfect texture for making waffles, although can be a little dry so be sure to add something to keep baked goods moist. Also, binding is not the best by itself and I have to use a lot tapioca flour.