Ingredients: Organic Raw Sprouted Stone Ground Short Grain Brown Rice Flour
-Certified Organic, non-GMO
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted brown rice flour is packed with magnesium, selenium, manganese, phosphorus and copper and a good source of vitamins B3 and vitamin B6. Whole grains like brown rice not only help lower LDL cholesterol, they deliver fiber, protein, and a range of antioxidants. Brown rice, especially when sprouted, is also rich in “bound” antioxidants, which are activated by the bacteria in the gut and continue working in the body much longer than other types.
Light-colored, fluffy brown rice flour is perfect for gluten-free baking. Thanks to its high fiber content, it absorbs a lot of water, so you’ll need to use slightly less brown rice flour than you would wheat flour. Brown rice flour adds nutrition, fiber, and a slightly nutty flavor to goodies like breads, muffins, pizza crust, and cookies. You can even try it as a hearty breading for meats and veggies.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our brown rice. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful grain. Read more about our BTR process HERE.
FUN FACT! To the dismay of their public health officials, many Japanese people have long preferred white rice to boring (if not nutritious) brown rice... but sweet tender sprouted brown rice is gaining popularity and appearing in supermarkets across the country.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.