Whole rice rice flour contains more nutrients than white rice. It is available in fine or very fine texture, which helps to reduce the rock and gives better texture to baked goods. Brown rice flour should be stored in the freezer. It is used throughout Asia and Latin America for dozens of uses, especially in the production of noodles and dozens of sweets.

Brown rice is a nutritious gluten-free* alternative to wheat flour. Its nutrients include high content of protein , vitamin B , iron and fiber . It is also rich in minerals such as manganese , magnesium , phosphorus and copper .

Brown rice flour is an absolute key to gluten-free baking and is incredibly versatile. Gives a rich and nutty flavor to your roasts compared to wheat flour. As brown rice contains healthy bran from its skin, it will add a darker color to your roasts. The rice flour is finely ground and can be used for baking bread, biscuits, making noodles, breading , for thickening in soups and sauces.

Brown rice is rich in manganese , which helps in the proper development of bones and cartilage. It also helps in better absorption of calcium. One serving of brown rice flour provides more than 20% of the recommended amount of magnesium, phosphorus and copper , as well as 11% potassium and more than 100% manganese . In addition, brown rice provides 20% of the recommended amount of iron for men and 9% for women.

Recommended Use

Use organic wholemeal rice flour as a thickener in soups and sauces, and in your gluten-free grills. You can thicken sauces with it and use it to coat breading fish and other seafood.

Nutritional Declaration per 100 g of product:

Energy 1475 kJ / 352 kcal
Carbohydrates 70.0g
Fat 4.0g
Proteins 6.4g

*May contain traces of nuts, peanuts, gluten, soy & sesame.

Ingredients: Brown rice * of organic origin

Country of origin: Greece