Made from whole, biodynamic brown rice, this finely milled flour is naturally gluten free (though milled in a facility that also handles gluten-containing grains). It’s soft, light brown in colour, and retains the nutty aroma and flavour of whole rice. With no additives, preservatives, or processing agents, this is brown rice flour in its most honest form—ground fresh to order by the team at Four Leaf Milling in Tarlee.

Brown rice flour is a great choice for gluten-free baking, but also excellent as a thickening agent in soups and sauces, or as a nutritional boost in smoothies, pancakes and flatbreads. Its mild, wholesome flavour and natural wholegrain character make it a versatile addition to both savoury and sweet applications.

Why We Love It

• Certified Biodynamic (Demeter) 

• Milled from whole, Australian-grown brown rice

• No additives, preservatives or chemical residues

• GMO free, non-irradiated, free from artificial colour or flavour

• Naturally high in complex carbohydrates, with fibre, protein and trace minerals

• Finely ground over a 0.4mm screen for consistent texture
  

• Fantastic for wheat free baking

About the Mill

Four Leaf Milling is a family-owned biodynamic farm and mill based in Tarlee, South Australia. Established in 1969 by Gavin Dunn, the mill was one of the first in the country to embrace biodynamics and remains deeply committed to regenerative farming and slow, traditional processing. All grains are grown or sourced according to strict organic/biodynamic principles, with a strong emphasis on soil health and minimal intervention. Milling is done on-site using clean, dedicated equipment, with an unbroken chain of custody from paddock to paper sack.

Learn more about Four Leaf Milling → Our Producers – Four Leaf Milling

Culinary Notes

• Substitute for wheat flour in many recipes (best when blended with starches like tapioca or arrowroot for baking)

• Add to batters for fritters, pancakes, or dosa-style crepes

• Use to thicken sauces, soups or stews

• Combine with white rice flour and buckwheat flour in gluten-free baking mixes

• Excellent in shortbread-style cookies, crackers and pie crusts

• Handy to use for dusting your banneton when making sourdough as it won't stick to the dough

Allergen Advice

This product may contain traces of gluten due to shared milling equipment. It is otherwise free from dairy, egg, peanuts, seafood, preservatives, sulphites, and added colours or flavours.

FAQs

Is this brown rice flour gluten free?

While rice is naturally gluten free, this flour is milled in a facility that also processes gluten-containing grains like wheat, rye, and barley. So, while there are no gluten ingredients, we cannot guarantee it is suitable for coeliacs. Trace levels may be present due to shared equipment.

What’s the difference between brown and white rice flour?

Brown rice flour is milled from the whole grain — including the bran layer — which gives it more fibre, flavour and nutrients. It has a slightly nutty taste and dense but soft texture compared to white rice flour, which is milled from polished rice. Brown is better for hearty baked goods or savoury batters; white is milder and lighter in baking (but can be a bit grainy).

How should I store it?

Store brown rice flour in an airtight container in a cool, dry place. Because of its natural oils, wholegrain brown rice flour has a shorter shelf life than refined flours. For longest freshness, we recommend refrigerating or freezing it after opening.

Can I use this in wheat-free baking?

Absolutely. Brown rice flour is a staple in many gluten-free recipes. For best results in baking, combine it with other gluten-free flours (e.g. tapioca, buckwheat, sorghum) and a binding agent like xanthan gum, psyllium husk or eggs.