Compared to wheat flour, it does not contain gluten and it has a higher quantity of starches compared to proteins and fats and a lower humidity. It has a delicate flavor and is very light. It can be used as a thickener, for sauces and soups, in the preparation of cakes, sponge cake, pies, biscuits and it’s excellent for flouring, because it makes your fry more crispy. It is ideal to replace wheat flour in case of celiac disease and intolerances.

 

La nostra farina

 

Carnaroli Classico Rice Flour

Carnaroli Classico Rice Flour

Whole Original Aromatic Il Moro Rice Flour

Whole Original Aromatic Il Moro Rice Flour

Whole Original Il Cardinale Rice Flour

Whole Original Il Cardinale Rice Flour