Wholemeal rice flour made from brown rice – gluten-free, 1 kg

Description

Wholemeal rice flour from Hungary – gluten-free flour made from brown rice

Wholemeal rice flour made from Hungarian brown rice. This naturally gluten-free flour is finely ground from brown rice and adds more flavour, texture and a wholemeal character to gluten-free doughs and savoury recipes.

This rice flour is made from Hungarian rice and offers a European alternative to many rice flours from countries further afield. It is particularly suitable for anyone who, when it comes to gluten-free flours, prefers traceable origin, a stronger flavour and low arsenic content pay attention to.

Wholemeal rice flour from Hungary at a glance

• gluten-free wholemeal rice flour made from Hungarian brown rice
• by nature gluten free
• finely ground and versatile
• a stronger flavour than light rice flour
• suitable for bread, bread rolls, pancakes, waffles, patties and savoury doughs
• goes well with light-coloured rice flour, starch, millet flour, buckwheat flour or binding ingredients
• Rice base with low arsenic content

More structure in gluten-free flour mixes

Wholemeal rice flour is particularly suitable if you don’t want your gluten-free dough to taste too bland. Compared to white rice flour, it has a richer, slightly nutty rice flavour and works very well in more robust recipes.

It is ideal for darker baked goods, savoury pancakes, patties, vegetable fritters, rustic waffles and batters containing nuts, seeds, herbs or spices. It can also add more character and a slightly firmer texture to your own gluten-free flour mixes.

Use in the kitchen

You can use wholemeal rice flour for baking, cooking, thickening, coating and in savoury batter mixtures. It works particularly well in recipes where a neutral, light-coloured flour would be too mild and a little more flavour is desired.

In gluten-free baking, wholemeal rice flour is often combined with lighter-coloured flours, starch or binding ingredients. This makes it easier to adjust the texture, binding properties and baking results – particularly for bread, rolls, pancakes, waffles and savoury baked goods.

A richer alternative to light rice flour

White rice flour is very mild and delicate, whilst wholemeal rice flour has a more distinctive character. This makes it well suited to recipes where a stronger flavour and a richer texture are desired.

It goes particularly well with buckwheat flour, millet flour, maize flour, potato starch, psyllium husks, nuts, seeds and savoury spices. This allows you to add more variety to your gluten-free recipes.

Origin and low arsenic content

This wholegrain rice flour is made from Hungarian brown rice. Its European origin makes it a good choice for anyone who values traceable origins and controlled processing when it comes to gluten-free staple ingredients.

The rice base used has a low arsenic content and is therefore well suited to a health-conscious, gluten-free diet.