It does not have the characteristic rice bran smell of brown rice flour and can be used in a variety of foods, including desserts, breads and cooking.

Genmai (produced in Kyushu)

brown rice cookies 300g gluten-free brown rice flour, 120g sugar, 9g baking powder, 150g vegetable oil, 60g soy milk 1. Put the soy milk and vegetable oil into a bowl and stir thoroughly with a whisk. 2. Sift brown rice flour, sugar and baking powder into step 1, mix well with a spatula to form a dough. 3. Let the dough rest for 30 minutes. 4. Make the rod 5mm thick and use a mold to cut out biscuit shapes. 5. Lay out baking paper and arrange cookies on the baking sheet. 6. Preheat the oven to 180 degrees and bake for 20 minutes.