High Amylose Rice Flour is produced from milled rice and has been processed to contain a higher proportion of amylose. 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 protein, 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.

Product Benefits:
• Higher content of amylose, a resistant starch.
• Excellent thickener and water binder.
• High gel strength due to increased amylose content.
• Good source of many nutrients.
• Low in fat.

Product Applications:
• Used in the manufacture of snacks, breakfast cereals, bakery products and food coatings.
• Ideal for gluten free bread due to improved texture and structure.
• Perfect for use in low fat applications.