Brown flour is brilliant, and already has plenty of wild yeast in it.
I know that our whole wheat flour is sometimes bleached. This doesn't change the color (much?), but it kills a number of nasties and thus makes raw flour safer. (you should still never eat raw flour, but if you do bleached is safer... I know many people do eat raw flour, but there are some things can can hurt/kill you if it isn't cooked). I'm not sure if whole wheat is what you mean by brown flour or not.
Flour is cooked in a pan with fat to make a roux; a roux plus broth can become gravy.
Flour is cooked in a pan with liquid to make pancakes or crepes.
Flour is cooked in an iron to make waffles.
Flour is cooked in an oven for baked goods.
Who do you know who eats raw flour, other than by accident?
The flour goes on the baked good before it gets baked. That's not raw.
When a pie or soup is too wet people may add flour at a late stage in the cooking process, when it won't necessarily get fully cooked.
Baking has been a major hobby for 15 years. I know the dangers of raw egg and flour but licking the bowl/beaters/spoons is still a major highlight of many of my recipes. And, of course, there's always raw cookie dough.
Maybe not the smartest choice for longevity and health, but yes, eating raw flour is totally a thing!
The key though is finding unbleached flour.