Rice flour is processed on our farm using ancient vedic farming techniques to capture all of nature's nutrients. It is pure and is not adulterated as is the case with most brands available in the market.  It is a versatile and gluten-free alternative to wheat flour, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet. Organic rice flour can be used in a variety of culinary applications, including baking, cooking, and as a thickening agent.
Here are some key points about organic rice flour:
Source: Organic rice flour is made from organic rice grains, which are grown without the use of synthetic pesticides, herbicides, or genetically modified organisms (GMOs).
Gluten-Free: Rice flour is naturally gluten-free, making it a safe option for people with celiac disease or gluten intolerance.
Texture: Organic rice flour has a finer texture than some other gluten-free flours, which can contribute to smoother batters and doughs in baking.
Baking: It can be used in baking to make various gluten-free recipes such as cakes, cookies, muffins, and bread. However, due to its lack of gluten, it may require the addition of other binding agents like xanthan gum or guar gum in certain recipes to achieve the desired texture.
Thickening Agent: Organic rice flour can also be used as a thickening agent in soups, sauces, and gravies, similar to how wheat flour or cornstarch is used.
Asian Cuisine: Rice flour is a common ingredient in many Asian dishes, including dumplings, noodles, and various desserts.
Nutritional Profile: Organic rice flour retains some of the nutritional benefits of rice, such as carbohydrates and a small amount of protein. It lacks the fiber content found in whole rice grains.
When using organic rice flour in recipes, it's important to consider its unique properties and adjust your cooking techniques accordingly. It may not yield the exact same results as recipes that call for wheat flour, so some experimentation might be necessary.
Features:
 
Organic Farm Produce
 
Strong and flavorful
 
Non-Irradiated
 
Non-ETO
 
Sustainable