<<Disclaimer: Verify this information before applying it to your situation.>>

The little response I got to the question about King Arthur brown rice flour
having been "stabilized" was that we are concerned, but don't know much.

I did get this, though, from Peter at RP's Pasta Company in Madison WI:

We use a lot of brown rice flour in our fresh gluten free pasta and I have
visited the mills in California to learn the whole process. While most brown
rice flour may sound like a great thing because it has the appearance of
being less processed (of course you just take the whole rice seed and grind
it, right?), it goes through the same process as white rice. The rice goes
through a process called polishing which removes the bran from the seed. The
resulting seed is then milled into white rice flour. To produce brown rice
flour, the bran that has been removed in the polishing process is heat
treated to slow the enzymes that cause rancidity and is then added back into
the white rice flour.  This is not the case with all brown rice flour but
the ones that states a long shelf life will most certainly have gone through
this treatment. The brown rice flour that we use does not go through that
process because I'm a believer in less processed whenever possible.

And I asked Bob's Red Mill if they stabilize their brown rice flour, to
which Customer Service replied:

We do not remove any part of the rice grain when producing our Brown Rice
Flour. It is simply whole grain, medium grain brown rice that is ground down
into a medium-grind consistency in our stone mills. And our rice is not
stabilized since it is not heat or chemically treated.

So that's what we know at this point.


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