Brown rice flour explained
Rice Flour – Made from finely ground whole-grain rice, this slightly tan-coloured flour has a nutty flavor and is definitely higher in fiber and nutrients than white rice flour. This is good to know, since people with celiac disease often need to supplement their particular nutrient intake, especially with folate, iron and dietary fiber.
What is folate?
Folate (an important water-soluble B vitamin) is especially critical for fetus development, which is why pregnant women especially should have this source of nourishment during and after pregnancy. Adults should have at least 400 micrograms of folate daily and for females, at least 600 micrograms during pregnancy. One cup of brown rice flour contains 25 grams of folate versus 5 grams of folate within cup of white rice flour.
White rice flour
As the name implies, white rice flour is made from ground white rice, and contains no bran or polish (the part with the layer under the rice bran) thus is lower compared with in fiber and nutrients than brown rice flour. White rice flour contains less folate than brown rice flour. (By way of note, glutinous rice flour is also known as sweet, sticky, or sushi rice flour. It’s made from sticky short-grain rice that is higher with starch than brown or white rice. Like its brown and white cousins, glutinous rice flour doesn’t contain gluten either.)
What about flour and fiber?
Although our bodies don’t break down fiber, it plays an important role, particularly through our digestive system. Fiber helps us maintain regular bowel movements. Consuming adequate amounts of fiber is especially important for people who have celiac disease, but especially those newly diagnosed individuals who may have symptoms of diarrhea as a result of gluten damaging the small intestine. Comparison-wise, the dietary fiber of brown rice flour is more than double the total found in white rice flour.