Need to find out the glycemic index or GI of brown rice flour? Before doing so, it is important to learn a few things about brown rice flour itself, because knowing the GI value of any food and acting on that value alone does not guarantee that you will do yourself a favor by consuming 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 that is completely unmilled, in stark contrast to white rice and can therefore be considered a natural or whole grain. To make this rice, you only need to remove the husk from the rice grain, or its outermost layer; the parts known as germ and bran layer are retained. To get white rice, you would also have to remove the germ and bran layers. White rice can last longer than this rice as the latter can go rancid much quicker thanks to the layers that don’t come off and may require extra long processing and cooking time to make it easier to eat; for example, this rice may require quite a bit of soaking to make sure it is properly softened before cooking. Also, the stronger flavor of this rice may not be to everyone’s liking. However, due to the fact that the bran layer and the germ are rich in vitamins and minerals (Vitamins B1 and B3, and magnesium and iron) and contain a large amount of certain fatty acids and dietary fiber (8 grams per cup) Also, 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 higher in fiber than using whole wheat flour.
So it stands to reason that this rice flour is extremely nutritious, as the rice it comes from is itself quite nutritious. But in addition to its nutritional value, this rice flour is also naturally gluten-free, making it very suitable for those who are gluten intolerant.
On the glycemic index or GI, brown rice is classified as a medium GI food product, so it stands to reason that brown rice flour, which is prepared from whole brown rice, is also a GI product. half. This means that a certain amount of brown rice flour, once consumed, will raise your blood sugar level by a medium amount. But in case you’re thinking of not using brown rice flour for this reason, you must realize that it has real health benefits thanks to its excellent nutrient content.
Finally, some tips when choosing brown rice flour. First, look for the finest soil marks or the ones that are very well sifted. The finer the flour, the better the food will be cooked with it. Second, always make sure to seal and refrigerate the flour after you are done using it. Due to its high content of oil, bran and vitamins, this type of flour needs to be stored once unused to ensure that it does not spoil very quickly, which can happen if it is left in warm places.