Brown rice flour was one of only five varieties of gluten free flours available back in the early 1980s, when I left home and started cooking for myself. The others were soya, yellow split pea, potato and cornstarch.
A lady called Rita Greer was my heroine, as she wrote a number of little cookbooks that explained how to use these different flours to bake gluten free breads and cakes. Brown rice flour is still in use in my kitchen today.
It is ground or milled from unpolished brown rice and therefore contains the bran, making it more nutritious than white rice flour. I find it has a slightly nutty taste, which I enjoy. It is one of the more easily obtainable gluten free flours. If you have a grain mill, it is also easy to grind your own.
It is normally used in combination with other flours. For example brown rice, tapioca and potato starch results in a good mix for bread making. In the recipe below I mixed it with ground almonds for the easiest ever pastry or pie crust recipe.