BIO RICE FLOUR 1 Kg

The BIO Oltresole rice flour that is obtained by grinding the cereal of the same name is a versatile product especially appreciated by those who must (or want) exclude gluten from their diet and are certified organic. Unfortunately, as much as it is a good flour from a nutritional point of view and as much as it is a good product for some types of use, it has a rather big problem which is the very poor ability to rise caused by the low protein percentage; in fact, remember that if wheat or barley can be kneaded and these rise it is thanks to gluten. In Italy it is used almost only in pastry or as a thickener, it lends itself to making biscuits and cakes. Rice flour is used in some recipes or mixed with millet wheat or other grains for richer variations. There are many dishes based on this type of flour particularly suitable for gluten intolerant people including rice noodles, steamed ravioli and various desserts such as Japanese mochi. It is ideal for smearing fried foods and in the preparation of some biscuits. PAIRING: Rice flour can replace soft wheat flour in the creation of sweet and savory recipes suitable for those suffering from gluten intolerance. Of course, even those who do not have these problems can use it alone or in combination with other flours to make bechamel, cakes, biscuits, gnocchi, crackers, etc. Also excellent as a thickener for soups or sauces as well as for creaming risotto without using butter. In this case it takes about 20 grams to dissolve in a little hot water before adding it at the end of cooking, stirring quickly to obtain a delicious cream. Also perfect as a breading for fries as it makes them lighter and crispier. WELLNESS AND HEALTH: Rice flour has a high content of starch and a low amount of proteins, lipids, minerals (calcium, iron, phosphorus, potassium, sodium and zinc), fibers and vitamins. The B vitamins are the main ones (B6 B3 B2 B1) followed by vitamin E. The fiber and mineral salts as well as the vitamins themselves are considerably reduced with the refining of the paddy, which is why wholemeal flour provides more nutrients than the refined one. Rice flour is used both in food and in cosmetics. FUN FACT: in Western culture, compared to wheat flour, rice flour has a decidedly limited gastronomic use even if thanks to its "purity" from gluten it is increasingly used in the composition of gluten-free foods. On the contrary, in the East, rice flour represents a progenitor of the local diet and makes up some traditional recipes such as mochi sweets and Japanese rice noodles.