skip to main content

Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free
  • Our price: $4.35

In stock
View Similar Products
  • +

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

Oops! Something went wrong and we were unable to process your request. Please try again.

Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free Description

A versatile gluten-free flour with a pleasantly sweet and nutty flavor – use alone or combine with other gluten-free flours to make your own blend!

  • High-quality, superfine brown rice flour – no gritty texture
  • Excellent choice for gluten-free cooking & baking needs
  • Use alone or combine with other gluten-free flours to make your own blend
  • Vegan, Certified Gluten free & non-GMO

No gluten? No problem! Vitacost® Superfine Brown Rice Flour has a pleasantly sweet and nutty flavor that makes it a versatile substitute for all your cooking & baking needs. Can be used for breading, thickening sauces or even creating your own brown rice pasta!


Use this brown rice flour alone or in combination with our other flour to make a gluten-free blend.


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


To make Lemon-Buttermilk Bundt Cake 

For the cake
2 cups Vitacost® Gluten-Free Superfine Brown Rice Flour
2/3 cup Vitacost® Gluten-Free Potato Starch
1/3 cup Vitacost® Gluten-Free Tapioca Flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2 1/2 cups sugar
1 1/2 teaspoons of pure lemon extract
Finely grated zest of two lemons
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk


For the glaze
1/4 cup fresh lemon juice
1/2 cup granulated sugar



Preheat oven to 350°F. Lightly grease a 12-cup bundt pan with cooking spray.


To make the cake, in a medium bowl, sift together flour, starch, baking powder, baking soda, xanthan gum and salt. In a large bowl, combine sugar, lemon extract and lemon zest; using your fingertips, rub together until well blended. Add 1 cup butter to lemon sugar; using an electric mixer, beat on high speed until mixture is light and fluffy. Beat in eggs one at a time, scraping down sides of the bowl as necessary. On low speed, beat in the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions (starting and ending with the flour mixture). Do not overmix.


Add batter to prepared pan; smooth top.


Bake cake until golden brown, beginning to pull away from sides of pan, and a toothpick inserted in the center of cake comes out clean: 55-60 minutes.


Place the pan on a wire rack and let cool in pan for 10 minutes. Invert cake onto rack.


To make the glaze, just before the cake is done, combine sugar and lemon juice in a small saucepan, cooking over low heat until the sugar is dissolved; do not let mixture boil.


Poke all over the top of the cake with a cake tester or toothpick. Slowly drizzle the glaze over it, allowing it to absorb. Let the cake to cool completely before serving.



Keep box dry and at room temperature (59°-86°F [15°-30°C]).

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (Approx 40 g)
Servings per Container: 22
Amount Per Serving% Daily Value
Total Fat1 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate30 g11%
   Dietary Fiber1 g4%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein3 g
Vitamin D0 mcg0%
Calcium10 mg2%
Iron0.7 mg4%
Potassium110 mg2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Brown rice flour.

May Contain: Soy, Milk.


Do not consume raw flour.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

Canine Carob Conversation-Heart Cookies

If your dog has ever looked at you longingly while you’re munching on a chocolate cookie, you’d swear he knows exactly what he’s missing. Luckily, nature has an alternative that’s not toxic to your pooch. Carob comes from the seed pods of a type of Mediterranean evergreen tree, smells remarkably like chocolate, and is full of vitamins, minerals and fiber. With a dough made of brown rice flour, applesauce and carob, these canine cookies are super healthy for your furry bestie. Grab some heart-shaped cookie cutters and letter stamps for customizable love notes and make this fun doggie version of conversation hearts! Heart-Shaped Carob Dog Treats with Sayings on Pink Heart Doily |

Canine Carob Conversation-Heart Cookies

  • 1 cup brown rice flour
  • ½ cup sweet brown rice flour
  • ½ cup applesauce (unsweetened)
  • 3 Tbsp. carob powder
  • 2-1/2 Tbsp. olive oil
  • 2-1/2 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. arrowroot starch
  1. Preheat oven to 325° F. Line cookie sheet with parchment paper or non-stick baking mat.
  2. In medium bowl, combine all ingredients. Mix well.
  3. Wrap dough in plastic wrap and let rest for 5 minutes.
  4. Using rolling pin, roll out dough into ¼” thickness.
  5. Using cookie cutter, cut shapes and place on lined cookie sheet.
  6. Press letters/words into treats.
  7. Bake 25-30 minutes or until dry. For softer treats, bake for less time.
  8. Transfer to wire rack and let cool completely.

Sometimes rolling pins pull at dough, causing small tears and marks. To keep the surface smooth, roll out the dough under plastic wrap.
Shelf-life & Storage
Crunchy: Keep stored in an airtight container in a cool, dry place. Treats will last 4 to 6 weeks. Refrigerate for longer shelf-life.
Soft: Store in an airtight container in the refrigerator or freeze for up to 3 months. If your dog doesn’t have teeth issues, there’s no reason you can’t give him a frozen treat.

Add the ingredients to your cart and pamper your pooch!

Sponsored Link
Sign Up & Save

Get exclusive offers, free shipping events, expert health tips & more by signing up for our promotional emails.

Please enter a valid zip code