This rice flour is milled from Certified Biodynamic wholegrain brown rice, grown in Australia without synthetic fertilizers, pesticides or herbicides. This delicious and versatile flour has nothing artificial added and is non-GMO. Brown rice flour is a pale fawn colour, with a light nutty flavour and aroma. Suitable in a range of home-baked goods, this brown rice flour can also be used to replace all-purpose or plain wheat flour in many everyday recipes. It is great for pasta and noodles, pizza bases and pie-crust pastry.

How to Use:

As this Brown Rice Flour is biodynamic and preservative-free it should ideally be refrigerated to retain maximum freshness. It can be used as an all-purpose plain flour suitable for many everyday cooking needs. Use it to ‘dust’ vegetables, fish and meat; thicken soup or hotpots; make sauces and bind burgers.

This flour is great for traditional rice noodles and pasta. It makes lovely pancake batter, pizza dough or can be used in pastry for pie crusts. Wholegrain rice flour is delicious in wheat-free bread, cakes, puddings, muffins and cookies. It can be combined with other lighter flours, like coconut or quinoa, and works well in recipes with nut meal &/or eggs.

When used in bread without gluten flour, 1 tsp. of vinegar can be added for every 4 cups of flour to help it rise. Another tip is to make rolls or small loaves, reducing oven temperature by around 20^o C. Batter and dough with rice flour also benefits from ½ an hour in the fridge. These steps will help produce less crumbly, well risen baked goods, common challenges of rice and other non-wheat flours.

Storage:

Store in an airtight container in a cool (10-15^oC), dry place, away from direct sunlight. Refrigeration is recommended in warm climates.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.