Brown rice flour versus stabilized brown rice flour


What is the difference between brown rice flour and stabilized brown rice flour. I am planning the use the KAF gluten free flour blend as "base" for their carrot cake recipe. Stabilized brown rice flour is recommended.

Is this a health store item? Can anyone recommend a good stabilized brown rice flour brand that's readily available?

badge posted by: sherriman on June 24, 2011 at 12:57 pm in Baking, gluten-free
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: KAF_Frank on June 26, 2011 at 9:26 am

Stabilized Brown Rice has undergone a natural process to preserve the integrity of the volatile oils in the rice germ. This gives it an almost indefinite shelf life, compared to non-stabilized brown rice flour. I am not sure how widely available this ingredient is. Best to check with the manager of your local COOP or Health Food Store for assistance. Frank @ KAF.

reply by: bobmar37 on July 25, 2011 at 7:55 pm

My computer acted up. I sent a reply to Frank. If it didn't go through I will send it again.

Marian Price

reply by: bobmar37 on July 27, 2011 at 6:24 pm

I bought brown rice flour last week during my annual trek to your store. The bag had a date of 9/25/11. If this has "almost" indefinte shelf life, what's the date for?