48% OFFOrganic Brown Rice Flour, Certified Organic, 500g
₹ 150.00
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 br... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Brown Rice (Oryza sativa — wholegrain). Vegan. Naturally gluten-free. No preservatives, no bleaching agents, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| 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.
We deliver across India within 3–5 business days via trusted logistics partners.
- Free delivery on orders above ₹499.
- Orders dispatched within 1 business day of payment confirmation.
- Perishable goods cannot be returned once dispatched. Non-perishable items may be returned within 7 days in original, unopened condition.
- For damaged or incorrect items, contact info@dhatuorganics.com within 48 hours of delivery.
Choose Your Pack
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.
What is Brown Rice Flour?
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.
Key Nutritional Benefits
- 6x more fibre than white rice flour — 3.5g per 100g (1.1g per 30g serving) from intact bran
- 6x more magnesium — 143mg per 100g (12.6% RDA per 30g serving) from bran layer
- 22% more protein — 7.2g vs 5.9g per 100g compared to white rice flour
- Gamma-oryzanol — antioxidant unique to rice bran; studied for cholesterol support
- Naturally gluten-free — safe for coeliac disease and gluten sensitivity
- Lower GI than white rice flour — bran slows starch digestion (GI ~55–65 vs 72–85)
Brown Rice vs White Rice Flour: Nutritional Comparison (per 100g)
| 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. GI values: Atkinson et al., Diabetes Care 2008.
How to Use Brown Rice Flour
- Brown rice dosa — Blend with urad dal (4:1); slightly earthier taste, nutritious dosas
- Gluten-free baking — Use in muffins, cookies and bread; mild flavour does not dominate
- Brown rice roti — Mix with hot water; add cumin and sesame seeds
- Porridge — Cook with milk, banana and cinnamon for a nutritious, filling breakfast
- Gluten-free pizza base — Blend with tapioca and psyllium husk for a crisp, chewy crust
Frequently Asked Questions
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).
Yes. Brown rice has a GI of approximately 55–65 compared to white rice's 72–85, because the intact bran layer slows starch digestion. When milled into flour, some of this advantage is reduced (milling increases starch surface area), but brown rice flour still produces a lower glycaemic response than white rice flour in comparable preparations.
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.