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Description
Rice flour is a wonderful ingredient to have on hand, whether you’re using it for gluten-free baking, thickening soups or gravies, or trying your hand at projects like rice dumplings.
This product is a fine rice flour produced by grinding medium grain rice into very uniform-sized particles. This rice flour is white in colour and has a very mild nutty flavor. It is best used in combination with other flours, such as potato or corn.
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Directions
Rice flour with the addition of tapioca or potato starch can be a substitute for wheat flour in common bread and cake recipes. The tapioca and potato starch allows the dough to be softer and more consistent in texture.
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Uses
Rice flour also works as a thickening agent in much the same way as cornstarch, so you can use it in sauces and gravies.
Rice flour is a great gluten-free option for a range of baked goods like cakes and cookies. You can use it to make pasta as well.
This granulation is excellent for extrusion applications. It has the highest amylase content of all-natural rice flours and provides a crisp texture in extruded and baked products. -
Storage
Shelf life is expected to be 1 year if stored between 50°F - 55°F in a dry, insect, rodent and odour-free environment avoiding direct sunlight and high humidity.
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Nutrition
Nutrition Facts Per 3 tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 2% Carbohydrate 24 g - Fibre 1 g 3% Sugars 0 g 0% Sugar Alcohol - - Protein 2 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 30 mg 1% Calcium 0 mg 0% Iron 0.2 mg 1%
| SKU | Unit Size |
|---|---|
| 21251 | 6 x 400 g |
| 21252 | 2 kg BULK |
| 21254 | 10 kg BULK |
| 21255 | 22.7 kg RM |
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Description
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Rice flour is a wonderful ingredient to have on hand, whether you’re using it for gluten-free baking, thickening soups or gravies, or trying your hand at projects like rice dumplings.
This product is a fine rice flour produced by grinding medium grain rice into very uniform-sized particles. This rice flour is white in colour and has a very mild nutty flavor. It is best used in combination with other flours, such as potato or corn.
-
Rice flour with the addition of tapioca or potato starch can be a substitute for wheat flour in common bread and cake recipes. The tapioca and potato starch allows the dough to be softer and more consistent in texture.
-
Rice flour also works as a thickening agent in much the same way as cornstarch, so you can use it in sauces and gravies.
Rice flour is a great gluten-free option for a range of baked goods like cakes and cookies. You can use it to make pasta as well.
This granulation is excellent for extrusion applications. It has the highest amylase content of all-natural rice flours and provides a crisp texture in extruded and baked products. -
Nutrition Facts Per 3 tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 2% Carbohydrate 24 g - Fibre 1 g 3% Sugars 0 g 0% Sugar Alcohol - - Protein 2 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 30 mg 1% Calcium 0 mg 0% Iron 0.2 mg 1% -
Shelf life is expected to be 1 year if stored between 50°F - 55°F in a dry, insect, rodent and odour-free environment avoiding direct sunlight and high humidity.