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Brown Rice Flour 300g
Brown Rice Four is 100% Gluten Free
Baking with rice flour, you may find that some recipes are better served by different combinations — cookies may benefit from a mix of brown rice flour, almond flour and potato starch, whereas cakes may taste better with a blend comprising sweet rice flour, millet flour and tapioca.
White rice flour has a neutral flavor and smooth texture, with a long shelf life. It's not ideal for use in recipes with little liquid and a high fat content, like cookies and muffins and is best used as 30 to 60 percent of a flour mix.
Brown rice flour has a mild nutty flavor and texture and gives baked goods a slightly browner look. Its high fat content means it has a shorter shelf life. It's best used as 30 to 60 percent of a flour mix.
In place of all-purpose flour in baking. It can be partly swapped for all-purpose flour in some recipes but cannot be used as a 1:1 substitute.
* Best stored in the refrigerator *
(Brown Rice has a shelf life of up to 2 to 3 months when stored in the refrigerator and for 6 months or longer in a sealed container in the freezer)