Rice Cream Flour - 500g

Rice Cream Flour - 500g - gluten free

Uses: as a dough for pizza or bread, or for more complicated preparations such as pasta, where you have to "prove" though a bit 'of mixtures combinations. In fact the rice flour but also the cream are difficult to knead in that bind less of wheat flour and leaven less. Being a vague and heat-treated (starch tends to gelatinize), it is certainly easier to work with than semolina.

N.B. It is not the same product that is normally found on the market for weaning babies (Rice Cream), as non-hydrolysed or not instantaneous and not supplemented with vitamins, minerals, iron, lactic acid bacteria as well as they normally do with " baby food ready "for children.

Preparation: prepare a mixture consisting of: 60% cream of rice, 20% corn starch (found in the supermarket quite easily), 20% of potato starch

Date of minimum durability - Shelf life: 12 months

to be recommended for: savory and sweet doughs.

Storage: The product is moisture and heat, should be stored at temperatures below 25 ° C, in dry room (relative humidity = 30%) and ventilated. Avoid direct exposure to very bright light sources.

Gluten free.

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