Do you need to find out the glycemic index or GI of brown rice flour? Before you do, it’s important to learn a few things about brown rice flour itself, because knowing the GI value of any food and acting solely on that value won’t guarantee that you’re doing yourself a favor by eating that food. Or avoid it, for that matter. And choosing to go with this one in particular can have significant benefits for you.
As the name suggests, brown rice flour is produced from brown rice. This is rice that has only been partially milled or not milled at all, in stark contrast to white rice, and can therefore be considered a natural or whole grain. To make this rice, you just need to remove the husk from the grain of rice, or its outermost layer; the parts known as the germ and the bran layer are preserved. To get white rice, you would also have to remove the germ and bran layers. White rice may last longer than white rice, as white rice can go rancid much faster thanks to the layers that are not removed, and may require extra-long processing and cooking time to make it easier to eat; for example, this rice may require a bit of soaking to ensure it softens properly before cooking. Also, the stronger flavor of this rice may not be to everyone’s taste. However, due to the fact that the bran and germ layer are rich in vitamins and minerals (Vitamins B1 and B3, and magnesium and iron) and also contain a high amount of certain fatty acids and dietary fiber (8 grams per cup ), brown Rice is much more nutritious than white rice. And lastly, since it is finer and less dense than whole wheat flour, using this rice flour can result in foods that are higher in fiber than using whole wheat flour.
So it stands to reason that this rice flour is extremely nutritious, as the rice it is made from is quite nutritious. But aside from its nutritional value, this rice flour is also naturally gluten-free, making it highly suitable for those who are gluten-intolerant.
On the glycemic index or GI, brown rice is classified as a medium GI food, so it stands to reason that brown rice flour, which is made from whole brown rice, is also a medium GI product. . This means that a certain amount of brown rice flour, once consumed, will raise the blood sugar level to a medium amount. But in case one is thinking of not using brown rice flour for this reason, realize that it has real health benefits thanks to its excellent nutrient content.
Finally, some tips when choosing brown rice flour. Look for the finer ground brands first, or the ones that are very well sifted. The finer the flour, the better the food that is cooked with it. Second, always make sure to seal and refrigerate your flour once you’re done using it. Due to its high content of oil, bran and vitamins, this type of flour should be stored once without using to ensure that it does not spoil very quickly, which can happen if it is left in warm places.
