Gluten-free flour
Ideal for anyone with intolerance
Perfect for tarts and cakes
Excellent for breading instead of classic flour
Rice flour is an excellent substitute for wheat: it is a gluten-free cereal, meaning it does not contain the two proteins that create problems for people who are intolerant or have celiac disease. This “lack” is easily resolved in the kitchen if you follow our tips.
Rice flour offers excellent benefits for our body, low in fat and rich in starch. It should be an alternative to or mixed with more classic flours.
A tip: how should it be used for cooking?
As it is rich in starch, rice flour is very sticky, an advantage in producing gluten-free products.
For sweet pastries: create a gluten-free mix with buckwheat and cornflour for excellent pastry. The secret is to add an extra egg to make the dough more pliable, and easy to roll out.
In bread: not suitable as the lack of gluten prevents it from rising. One tip is to mix it with super semi-whole wheat flour in these percentages: 20% rice, 80% super semi-whole wheat. A tasty bread variation!
If you eat poorly you will go hungry
(country proverb)
Product of Italy
