Brown Rice Flour
Flour made from whole grain brown rice including bran and germ
Excipients
Plant derived fillers
Research: Moderate
Scientific Name
Oryza sativa flour (brown)
Classifications
Processing:
minimal-milling
Source:
brown-rice
Type:
whole-grain-flour
Benefits
- Provides hypoallergenic filler option
- Functions as natural flow agent
- Gluten-free alternative to wheat products
- Natural source of B vitamins and minerals
- Supports capsule and tablet manufacturing
- Well-tolerated by most individuals
Specific Properties
- Contains bran and germ
- Higher fiber and nutrient content
- Slightly nutty flavor
- May have shorter shelf life
- More nutritious than white rice flour
Safety Notes
Generally recognized as safe (GRAS). Well-tolerated by most people including those with food allergies. Rice products are naturally gluten-free. Some rice products may contain trace levels of arsenic depending on growing conditions.
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