Brown and white rice grains are milled together to produce this fine baking flour. Rice flour is frequently used in gluten-free baking. It usually provides the main base for biscuits, muffins, cakes and bread alongside Tapioca and Potato flour.
Rice flour produces baked goods with a fine, melting texture, which works particularly well for scones, pancakes and biscuits. Since rice flour contains no gluten it will require a combination of ingredients such as Xanthan Gum, sticky gluten-free flours (Tapioca Flour and Potato Flour), and egg in order to hold together prior and after baking.
Note: Gluten-free biscuit dough can be difficult to roll out because of its lack of gluten. It can be tricky to cut shapes from, so it is best to mould shapes by hand. Finished biscuits tend to be more delicate and crumbly.
- A blend of brown and white rice flour.
- Plain flavoured flour, highly versatile.
- Simple to mix with other gluten free flours.
- Easily digested.
Brown Rice and White Rice