RICE FLOUR 2.0
- Raw Rice Flour.
- Perfect for baking recipes (pancakes, sponge cakes, muffins, crepes...).
- Source of carbohydrates.
- Suitable for vegans and vegetarians.
- Gluten and lactose free.
Table of contents
Rice Flour 2.0 by FoodSeries is a food, based on finely milled rice, without the presence of other cereals or additional treatment of the grain.
It is ideal for making an infinite number of recipes, from pastry dishes, pasta (noodles, tagliatelle...) and breads or even as a thickener for sauces and creams. It is a fine and light white flour, has a slight sweet, mostly starchy taste and mixes well with all kinds of ingredients and beverages.
This product is suitable for vegans and coeliacs.
Because sportsmen and women tend to maintain diets high in carbohydrates as a predominant source of energy, rice flour is an excellent base for carbohydrate-rich dishes and is suitable for coeliacs.
Starch is the main component of rice flour, accounting for approximately 80%.
Starch is a carbohydrate found in cereals, root vegetables such as carrots and tubers. It is composed of amylose and amylopectin, the proportion of each determining the culinary characteristics and the glycaemic index of the product.
The starch in our rice flour 2.0 consists of approximately 80% amylopectin and 20% amylose, as milling the rice grains reduces the proportion of amylose.
As seen above, the type of carbohydrate will be complex, as it is made up of starch, which will be made up of chains of more than one glucose unit (polymers).
This makes rice flour a slower absorbing carbohydrate than other simpler carbohydrates such as sugars, and makes it an excellent choice for its excellent nutritional quality as an ideal carbohydrate source for gluten-free recipes.
Carbohydrates contribute to the recovery of normal muscle function (contraction) after high intensity and/or long duration physical exercise leading to muscle fatigue and depletion of glycogen stores in skeletal muscle.1
Rice flour is obtained by milling clean, healthy rice grains.
To obtain rice flour, the cereal is milled by passing through different processes, sieving, classifying and re-milling to ensure that the final product meets the requirements to be considered a quality product.
Before our rice flour is packaged, it goes through a safety sifter that will ensure that the powder we are going to package meets all the qualities, composition and requirements that have made us leaders in the nutrition sector.
Our rice flour has a very low moisture content and an extra-fine granulometry, which means that its performance is always optimal in all the uses given by our customers.
Rice flour is famous for its application as an ingredient in sweet and savoury recipes.
We have a specific alternative for the production of smoothies: Hydrolysed rice flour, which is characterised by being particularly light due to its hydrolysis, with a lower gelatinisation capacity, ideal as a pre-workout.
And another version with a pre-gelatinised rice flour: Rice cream, which gives a denser result, ideal for porridges and creams.
Raw rice flour is preferable for cooking, as the end result of the recipes is more suitable and allows for more fluffiness in cakes and pancakes.
Rice flour is widely used to replace other flours in the production of bread and other specific gluten-free products for people suffering from gluten-related disorders (such as coeliac disease or non-coeliac gluten sensitivity).
In our version 2.0 we have improved the manufacturing process and taken care of the details to the maximum, so we guarantee that our FoodSeries Rice Flour is gluten and lactose free.
Rice flour offers great versatility in culinary use. It is one of the basic ingredients for making:
- Gluten-free bread.
- Gluten-free pasta.
- And other baking recipes (pancakes, biscuits, cakes, waffles, etc.).
It is widely used as a thickener in sauces and creams, as its flavour does not affect the final product, or to make tempura and batter, given its low capacity to absorb oil.
It can also be used to make rice noodles, rice pancakes or the famous spring rolls and other oriental recipes.
It should be noted that when making bread doughs, rice flour must be accompanied by a thickener such as Xanthan gum so that the ingredients clump together and give the final product consistency, elasticity and sponginess.
- Athletes looking for a source of carbohydrates for maximum performance in each workout and to promote recovery after training.
- People with coeliac disease looking for a basic ingredient for making bread, pasta and desserts.
- Anyone looking for a quality product to make their recipes (pancakes, biscuits, etc.).
- Due to its low fat content, it is ideal for fitness diets.
Use the rice flour according to the specific instructions of the dish you are making to get the best result.
1 The effect is achieved with carbohydrate consumption, from all sources, at a total intake of 4g per kg body weight, during the first 4 hours and no later than 6 hours after intense and/or long duration physical exercise leading to muscle fatigue and depletion of glycogen stores in skeletal muscle.
|per 100gper serving|
|Serving size: 1 scoop of 50ml (40g)|
|Servings per container: 25|
|of which saturated|
|of which sugars|
|Protein calculated in dry matter (nitrogen *6.25)|