Fine Gluten-Free Rice Flour


In Western culture, rice flour has a very limited gastronomic use even though, thanks to the absence of gluten, its use in the composition of gluten-free foods has been increasingly growing. Contrarily, in Eastern culture, rice flour has always represented one of the main ingredients of the local diet, often used to prepare traditional recipes such as mochi sweets and Japanese rice noodles.

Brown rice flour is tastier, has a richer aroma and is ideal for rustic dishes, such as pies with vegetables or homemade pasta.