Whole grain rice flour

Description

Whole grain rice flour has a slightly nutty, mildly sweet flavor and a fine, slightly grainy texture with a light brown hue, resulting from the retention of bran and germ. It contains more fiber, B vitamins, and minerals (magnesium, phosphorus) than white flour, primarily providing carbohydrates with moderate digestibility. It is naturally gluten-free and easy to digest, making it a good choice for those with gluten sensitivity and looking for a whole grain alternative. In the kitchen, it works well in gluten-free baking, pancakes, rice pancakes, tempura batters, thickening sauces, and as an ingredient in bread and dumpling mixes. Store it tightly sealed in a dry, cool, and dark place; once opened, it's best to keep it in the refrigerator or freezer to prevent the fats from going rancid and to avoid pest infestations.