Brown rice flour
Brown rice flour suppliers and sourcing guide
Brown rice flour is milled whole-grain rice (Oryza sativa) with the bran and germ left on after the hull is removed. Rice is cleaned and ground on stone, hammer or roller mills, and some suppliers heat-treat it to slow rancidity from the bran oil. It is used in gluten-free baking, snacks, cereal, baby food and as a filler or carrier.
- Category
- Food staples and powders
- Also known as
- whole grain rice flour · Oryza sativa · brown rice powder · sprouted brown rice flour
- Facts checked
- November 2026
Forms and grades of brown rice flour
Suppliers sell different products under the same name. Specify the one you need.
Fine, medium and coarse grinds
Sold by mesh size; fine grinds give smoother gluten-free baked goods.
Heat-treated or stabilized
Heated to inactivate lipase so the bran oil goes rancid more slowly.
Sprouted brown rice flour
Made from germinated rice that is dried and milled.
Certified gluten-free
Milled in dedicated or tested facilities with gluten testing per lot.
Organic
From certified organic rice.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Moisture
- Oven or analyzer moisture; high moisture shortens shelf life.
- Particle size
- Sieve analysis, which sets texture in baking.
- Inorganic arsenic and cadmium
- Inorganic arsenic by HPLC-ICP-MS and cadmium and lead by ICP-MS; rice takes up arsenic from soil and water.
- Gluten
- Gluten by R5 ELISA when the product is sold as gluten-free.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli, Salmonella and Bacillus cereus.
- Free fatty acids or rancidity
- Free fatty acids or peroxide value, which rise as bran oil breaks down.
Storage, lots and expiry
Storage and shelf life
Brown rice flour contains bran oil that goes rancid, so store it cool and dry in sealed bags, ideally refrigerated or in cold storage for long holds. Keep it away from odors and pests. Shelf life is shorter than white rice flour and follows the supplier's spec.
Lots and expiry dates
Arsenic, color and particle size vary by rice origin and mill, so record origin and arsenic results per lot. Rotate first-expiring lots first (FEFO) and smell-check older lots for rancid notes.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
USDA's Commercial Item Description A-A-20126H for cereal grain flours lists rice flour in brown and white classes.
Source: ams.usda.gov (opens in a new tab)USDA's Whole Grain Resource for the National School Lunch and School Breakfast Programs gives brown rice flour as an example of a whole-grain product that does not use the word "whole".
Source: fns.usda.gov (opens in a new tab)21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Brown rice flour suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking brown rice flour suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell brown rice flour? Request a listingFrequently asked questions
What forms of brown rice flour can brands buy?
Common forms include fine, medium and coarse grinds, heat-treated or stabilized, sprouted brown rice flour, certified gluten-free and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for brown rice flour include?
Expect moisture, particle size, inorganic arsenic and cadmium, gluten, microbiology and free fatty acids or rancidity, each with its method, specification and result for that lot.
How should brown rice flour be stored?
Brown rice flour contains bran oil that goes rancid, so store it cool and dry in sealed bags, ideally refrigerated or in cold storage for long holds. Keep it away from odors and pests. Shelf life is shorter than white rice flour and follows the supplier's spec.
What is the regulatory status of brown rice flour?
USDA's Commercial Item Description A-A-20126H for cereal grain flours lists rice flour in brown and white classes. USDA's Whole Grain Resource for the National School Lunch and School Breakfast Programs gives brown rice flour as an example of a whole-grain product that does not use the word "whole". 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.
More food staples and powders
- Cocoa powderCocoa · Cacao powder
- Chocolate liquorCocoa liquor · Cocoa mass
- Cocoa nibsCacao nibs · Cracked cocoa
- Roasted coffeeCoffea arabica · Coffea canephora
- Instant coffeeSoluble coffee · Instant coffee powder
- MatchaMatcha green tea powder · Powdered green tea
- Black teaCamellia sinensis · Thea sinensis
- Nonfat dry milkNFDM · Skim milk powder
- Whole milk powderDry whole milk · WMP
- Sweet whey powderDry sweet whey · Dried whey
- Buttermilk powderDry buttermilk · Dried sweet cream buttermilk
- Dried whole eggDried eggs · Whole egg powder
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.