About our Premium Brown Rice Flour: Our Brown Rice Flour is grown in the USA and packaged in California. It is produced by grinding California medium grain rice and stabilized rice bran. Are you looking for a worthy substitute for wheat flour? Well, look no further! Anthony’s Premium Brown Rice Flour is a versatile, gluten free flour with a mild, slightly nutty taste, ideal for a wide range of baking applications. Use it for baking breads, cakes, muffins, and fluffy pancakes. But that’s not all! You can even use Brown Rice Flour to coat fish or other proteins, thicken soups and sauces, or make homemade noodles! Along with everything we have already listed, it is ideal for making the perfect gluten free flour blends. Grab your measuring cups and get mixin’! Anthony’s Premium Brown Rice Flour is produced by finely grinding California Brown Rice and Bran. It is Gluten Free, Non-GMO, grown in the USA, packed in California, and Vegan Friendly. Gluten-Free Our Brown Rice Flour is Batch Tested Gluten Free, which makes it a great substitute for gluten and grain-filled flours and thickeners. Locally Grown Our Brown Rice Flour is grown in USA and packaged in California. Great for Baking Our Brown Rice Flour has a mild, slightly nutty taste that is a great addition to baking and cooking. Try swapping it out for whole wheat flour in pancakes or muffins! Lemon Strawberry Shortcake Ingredients: Cake: 5 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut cream 2 tablespoons maple syrup 1 tablespoon lemon juice 1-1/2 cups sliced strawberries Instructions: Cake: Preheat the oven to 350° Fahrenheit and grease a 9" round cake pan. In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice. Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well. Transfer to the prepared baking pan. Bake for about 30 minutes. Cool. Topping: In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice. Spread on top of cake.Top with strawberries. Prep time: 20 minutes Cook time: 30 minutes Yield: 8 servings Chocolate Crisp Cereal Ingredients: 1/3 cup Anthony's Coconut Oil 1/3 cup brown sugar 2 egg whites 3 tablespoons Anthony's Cocoa Powder 1/4 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Tapioca Flour 1/4 cup Anthony's Coconut Flour Pinch salt Instructions: Preheat oven to 350° Fahrenheit and grease a baking sheet. In a mixing bowl, cream together the coconut oil and brown sugar. Add the egg whites and mix well. Add cocoa and stir until well mixed. Add brown rice flour, tapioca flour, and coconut four; stir well. Add and salt and mix. Form dough into small spheres a bit smaller than a blueberry and place on prepared baking sheet. Bake for 15 minutes. Cool and enjoy. Prep time: 30 minutes Cook time: 15 minutes Yield: 5 servings Crispy Buckwheat Waffles Ingredients: ½ cup plus 2 tablespoons unsweetened almond milk ¼ cup Anthony's Coconut Oil, melted 2 tablespoons Anthony’s Organic Cane Sugar ⅓ cup Anthony’s Buckwheat Flour ⅓ cup Anthony’s Brown Rice Flour ¼ teaspoon salt ¼ teaspoon baking soda In a mixing bowl, combine the almond milk, oil, pea protein, and sugar; mix well. Add the flours and mix well. Stir in salt and baking soda. Scoop into a waffle iron (makes 4 standard square waffles) and cook until golden brown. Serve and enjoy! Prep time: 10 minutes Cook time: 3-4 minutes Yield: 4 waffles Anthony's Brown Rice Flour Anthony's White Rice Flour Anthony's Sweet Rice Flour Add to Cart Add to Cart Add to Cart Customer Reviews 4.8 out of 5 stars 4,855 4.8 out of 5 stars 739 4.7 out of 5 stars 617 Price $21.49$21.49 $17.49$17.49 $17.99$17.99 Size 5lb 3lb 3lb Gluten Free ✓ ✓ ✓ Product of USA ✓ ✓ ✓ Vegan Friendly ✓ ✓ ✓