Brown rice flour compared

This past weekend, I noticed my all-purpose gluten-free flour blend was almost all used up, so I started to mix another 6-cup batch. Then I realized that I was nearly out of my superfine brown rice flour, so I made up for it with my run of the mill brown rice flour. Having both of these flours on my counter gave me the idea to compare the two flours side by side to see how different they are from each other.

Superfine brown rice flour is the flour recommended by many gluten-free cooks for baked goods. Cybele Pascal (2009) calls it the “Cadillac, or cashmere, of brown rice flours and is worth its weight in gold.” This claim is true, and as seen in the image, there is a noticeable difference between the superfine on the left and the medium grind brown rice flour on the right. The flours are from Authentic Foods and Bob’s Red Mill, respectively. Bette Hagman doesn’t specifically call for superfine flour in her flour blends and recipes, but she says in one her cookbooks that her recipes are based on the fine grind. Most of the recipes that call for rice flour will work with almost any rice flour. Depending on the recipe, the grittyness will be more noticeable with the medium grind flours. Making shortbread, which is dependent on its smooth buttery texture, is a disaster with the ordinary flour.

Cookbooks referred to in this post:

Hagman, B. (2002). The gluten-free gourmet makes dessert. Henry Holt and Company, New York. ISBN-13: 9780805068061.

Pascal, C. (2009). The allergen-free baker’s handbook. Celestial Arts, Berkeley, California. ISBN-13: 9781587613487.

Flour sources:

Authentic Foods

Bob’s Red Mill

Ener-G Foods