Description
Black rice flour, stone-milled from the whole grain.
The producer stone-mills whole black rice grains into a dark flour with a slightly nutty, sweet taste. Rice flour is light and naturally free of gluten; the producer warns that traces may be present from the mill.
For restaurants and chefs. Use it to thicken creams and sauces, in batters for tempura-style frying, or in cakes and biscuits for a dark colour. Mixed with other flours it gives bread an unusual tone. It also coats fish fillets for a crisp finish.
For specialty and Italian stores. Black rice is a distinctive ingredient, and its flour is still uncommon on shelves. Its dark colour stands out among the special flours. It appeals to customers who bake gluten-conscious recipes.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled whole black rice flour.
Nutrition per 100 g: 359 kcal, fat 0.5 g (saturated 0 g), carbohydrates 87 g (sugars 0 g), fibre 1 g, protein 7.3 g, salt 0.004 g.
Allergens: may contain traces of gluten, soy, sesame and nuts.
