Superfine Brown Rice Flour is stone-milled from U.S. #1 California medium-grain rice-the best grain size for gluten-free baking. With a mildly sweet, nutty flavor, this flour can be substituted with other non-gluten flours to make bakery goods without providing the grittiness associated with most rice flours.

Our Superfine Brown Rice Flour contains more vitamins, more proteins, and more fiber than white rice flour. Approximately 7% protein, 70% carbohydrates, 5% dietary fiber, and 2% fat. It is packed in a 3Lb foil bag with a shelf life of 6 to 9 months.

Gluten-Free Biscuits

3/4 cup brown rice flour
1/4 cup corn starch (or arrowroot)
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1/3 cup grapeseed oil
1/2 cup milk (or non-dairy milk)
1/2 cup grated cheese (optional)

Mix all dry ingredients together well. Add other ingredients. Mix well. Drop on lightly greased cookie sheet. Bake in 400 degree F oven for 10 to 12 minutes.