48% OFFBrown rice flour is white rice flour with its nutritional soul intact — the bran that carries 6x more fibre, 6x more magnesium, 22% more protein, natural vitamin E, and rice br... Read more ↓
100% Organic Brown Rice (Oryza sativa — wholegrain). Vegan. Naturally gluten-free. No preservatives, no bleaching agents, no additives.
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 109 kcal | 363 kcal | 5.4% |
| Protein | 2.2g | 7.2g | 4.3% |
| Carbohydrates | 23.3g | 77.6g | 7.2% |
| Of which Sugars | 0.2g | 0.5g | <1% |
| Total Fat | 0.8g | 2.8g | 1.2% |
| Of which Saturated Fat | 0.2g | 0.6g | <1% |
| Dietary Fibre | 1.1g | 3.5g | 4.2% |
| Sodium | 4mg | 12mg | <1% |
| Iron | 0.5mg | 1.5mg | 2.6% |
| Magnesium | 43mg | 143mg | 12.6% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Brown rice flour is white rice flour with its nutritional soul intact — the bran that carries 6x more fibre, 6x more magnesium, 22% more protein, natural vitamin E, and rice bran oil. Our certified organic whole grain brown rice flour is stone cold-milled to preserve every nutrient layer the bran has to offer.
Brown rice flour is milled from whole grain rice that retains its bran and germ layers — the nutritious outer portions that are removed to produce white rice. The bran contains dietary fibre, B vitamins (thiamine, niacin, B6), vitamin E, magnesium, and natural rice bran oil with gamma-oryzanol (an antioxidant compound unique to rice bran). Our certified organic brown rice flour is stone cold-milled to preserve these heat-sensitive compounds.
| Nutrient | Dhatu Brown Rice Flour | White Rice Flour | Improvement |
|---|---|---|---|
| Dietary Fibre (g) | 3.5 | 0.4 | +775% |
| Magnesium (mg) | 143 | 23 | +522% |
| Protein (g) | 7.2 | 5.9 | +22% |
| Iron (mg) | 1.5 | 0.7 | +114% |
| GI (approx.) | 55–65 | 72–85 | Lower is better |
Source: ICMR-NIN 2017; USDA FoodData Central.
Brown rice flour is milled from whole grain rice with the bran intact, while white rice flour removes the bran. This gives brown rice flour significantly higher fibre (3.5 vs 0.4g/100g), more protein (7.2 vs 5.9g/100g), and substantially more magnesium (143 vs 23mg/100g). Brown rice flour also contains naturally occurring rice bran oil, vitamin E and B vitamins absent in white rice flour.
Yes. Brown rice flour is one of the most versatile gluten-free flours for baking. It has a mild, slightly nutty flavour that does not overpower other ingredients, and its protein content provides more structure than white rice flour. It works well for muffins, cookies, quick breads and pizza crusts when blended with a starch (tapioca or cassava) and a binder (psyllium husk or xanthan gum).
Because it keeps the bran, brown rice flour absorbs a little more water than white rice flour and gives a nuttier taste and slightly heartier texture. Add liquid gradually, and blend it with white rice flour if you want crisper dosas or lighter baking.
Brown rice flour contains natural rice bran oils that can oxidise (go rancid) faster than white rice flour. Unopened, it stays fresh for 4–6 months at room temperature. Once opened, store in an airtight container in the refrigerator for up to 6 months or freezer for 12 months. A slightly off or bitter smell indicates oxidation — discard if this occurs.
