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8000454400236

Organic Whole Rice Flour / 375g

Cod. 11210037

Organic wholemeal rice flour gluten-free with light and impalpable consistency, perfect, also mixed with other flours, to give softness to the dough.

Senza Glutine
Senza Glutine
Integrale
Integrale
Ricco di Fibre
Ricco di Fibre
100% Vegano
100% Vegano
Allergens
Warning: It may contains traces of Soy

Agricoltura italiana
Vegan
Scheduled delivery
between the 22/04 and the 24/04.
2,20 €

  • Other Certifications
    Spiga Barrata
    Prodotti Biologici (Reg. CE 834/2007 e Reg. CE 889/2008)
  • Ingredients

    Organic Rice

    Warning: It may contain traces of soy

  • Nutritional Information. Average Nutritional Values per 100 g:

    Average Nutritional Values for 100 g

    Energy 1582 kJ 374 kcal
    Fat 2.90 g
    of which saturates 0.80 g
    Carbohydrates 77.20 g
    of which sugars 0.70 g
    Fiber 3.50 g
    Protein 7.90 g
    Salt <0.01 g

  • Recipe method

    Rice and Quinoa Tart Recipe 

    Mix 200 g of quinoa flour, 250 g of brown rice flour, 50 g of chestnut flour *, and 200 g of butter *. Add 100 g of cold water and knead quickly. Then proceed by adding another 50/100 g of water, always cold, a little at a time until you get a firm ball. Roll out almost all of the dough into a greased and floured 30 cm cake pan. Cover with 350 g of jam * and decorate as desired using the remaining dough. Bake in the oven at 200 ° for 35/40 minutes or until golden brown.

    Vegan Plum Cake Recipe

    Mix 300 g of brown rice flour, 70 g of potato starch *, a sachet of baking powder, and 150 g of chopped almonds. Now add the grated zest of a lemon, 8 tablespoons of sunflower oil, 300 ml of vegetable milk, 4 tablespoons of rice (optional 2 tablespoons of whole cane sugar *). If you like, add 250 g of raspberries to the mixture. Bake in a 22 cm plum cake mold at 180 ° C for 55 minutes.
    * For people intolerant to gluten, it is recommended to choose the ingredient among the products suitable for the celiac's diet.

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