Rice flours gluten free

Rice flour gluten free "Semolino"

Farina-riso-senza-glutine


The rice flour, minced internally in our facilities, is a gluten-free flour in medium-large grain semolina type, which is used in the kitchen for the preparation of semolina, rice creams, or more simply as breading for fish and vegetables. Has the power to absorb less the frying oil and then create a batter light and crispy at the same time.
For home use, in addition, can also be used for the dough of cakes, pastries and biscuits, provided in combination with or as an alternative to wheat flour products that "bind" the dough as for example the carob flour or other thickeners.
It can also be used as a flour duster for "detach" fresh pasta.
In practical packaging of 500g and maxi (for pasta factories and laboratories) 25kg.
Gluten as ground in a grinding mill, just rice
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Rice flour gluten free "Crema"

Crema-riso-senza-glutine


The cream of rice, milled from a mill that grinds just rice, is a gluten-free fine and very fine grain flour, which is used in the kitchen for the preparation of savory doughs, creams, batters as well as cakes and cookies.
Such as semolina, it can also be used as flour dusting for "detach" fresh pasta.
In practical packaging of 500g and maxi (for pasta factories and laboratories) 25kg.
Gluten as ground in a grinding mill, only rice.
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Black rice flour

Farina-riso-nero-venere-integrale

This flour, obtained by the grinding of the Black Venere brown Rice, preserves all the characteristics of this rice: the dark gray color of the flour is given by the black coloring contained in the outer integral part of the grain, while other more important feature is the unmistakable aroma Venere Rice that you can "donate" to your cake or your cookies.
Dose: Use the 20-40% of the total flour you will use for the dough cake and cookies.
Gluten as ground in a grinding mill, only rice.
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Brown rice flour

It 'a rice flour obtained by grinding brown rice.
Brown rice differs from white rice primarily for the production process, not undergoing special refining treatments that would defeat the husk, or the "skins" external.
It is used for both sweet and savory dough.
In practical packaging of 500g and maxi (for pasta factories and laboratories) 25kg.
Gluten as ground in a grinding mill, only rice.


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