Organic Brown Rice Flour
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Gluten-Free | Non-GMO | Kosher
Brown rice flour has been used for centuries in Indian and Asian cooking, especially for pancakes and flatbreads such as dosa from southern India, roti from South Asia, and Vietnamese banh canh. Brown rice flour is also gaining popularity in western cooking with the gluten-free trend and as people look for ways to reduce their wheat consumption. Our brown rice flour is nutritionally dense and wonderfully flavorful.
Brown rice flour has a nutty flavor and is a great alternative to wheat flour. It is perfect for baked goods, crackers, breading, and as a thickener and flavor enhancer in sauces and gravies. It is also a popular choice for dumplings and noodles.
Package should be carefully resealed after each use. Store in a cool dry place.
Brown rice flour is gluten-free and low fat.
It is a good source of protein and provides a range of amino acids.
It is a good source of fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
It is a good source of magnesium. Magnesium promotes relaxation and supports healthy blood pressure, promoting good cardiovascular health.
Rice flour is a popular alternative to wheat because it is gluten free and substitutes well in most recipes.
Rice flour can be substituted for talcum powder in homemade baby and body care products.
In Asian countries, people eat 100kg of rice per year, on average.
Historically, rice has been used as currency. In fact, it is still used as currency today in some countries.
Rice and cars? Toyota means “bountiful rice field” in Japanese, whereas Honda means “main rice field”.
Rice is actually grown in water. 1kg of rice will take up to 1432 liters of water to grow.