Rice is one of the most important alternative ingredients to wheat and is widely used in gluten-free baking. Light and easy to digest, rice is low in fat and contains many valuable nutrients such as vitamins B & E and potassium. Rice is commonly used as a flour or starch to thicken or to improve the texture of gluten-free products.

Has a soft, extra fine consistency. Helps eliminate granular texture in bread and cakes.

Product Benefits:
• Good source of many nutrients.
• Low in fat.
• Has a fine consistency similar to wheat flour.
• Excellent thickener and water binder.

Product Applications:
• Used in the manufacture of bread, snacks, breakfast cereals, bakery products and food coatings.
• Perfect for use in low fat applications.
• Used as an alternative to wheat flour.