(as of Nov 11,2020 12:56:49 UTC – Details)
About our Fine Brown Rice Flour:
Our Brown Rice Flour is grown in the USA and packaged in California. It is produced by grinding California medium grain rice and stabilized rice bran. Additionally, our rice flour is ideal for a wide range of baking applications. Use it as a gluten free substitute flour, or to thicken soups and sauces. Brown Rice Flour adds a mild, nutty flavor and a darker color to baked goods.
Our Brown Rice Flour is Batch Tested Gluten Free, which makes it a great substitute for gluten and grain-filled flours and thickeners.
Our Brown Rice Flour is grown in USA and packaged in California.
Great for Baking
Our Brown Rice Flour has a mild, slightly nutty taste that is a great addition to baking and cooking. Try swapping it out for whole wheat flour in pancakes or muffins!
Lemon Strawberry Shortcake
5 eggs 1/3 cup Anthony’s Coconut Oil, melted 1/3 cup Anthony’s Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony’s Coconut Flour 1 cup Anthony’s Brown Rice Flour 1/2 cup Anthony’s Tapioca Starch Pinch salt 1/3 teaspoon baking soda
1/2 cup coconut cream 2 tablespoons maple syrup 1 tablespoon lemon juice 1-1/2 cups sliced strawberries
Preheat the oven to 350° Fahrenheit and grease a 9″ round cake pan. In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice. Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well. Transfer to the prepared baking pan. Bake for about 30 minutes. Cool.
In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice. Spread on top of cake. Top with strawberries.
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 servings
Chocolate Crisp Cereal
1/3 cup Anthony’s Coconut Oil 1/3 cup brown sugar 2 egg whites 3 tablespoons Anthony’s Cocoa Powder 1/4 cup Anthony’s Brown Rice Flour 1/4 cup Anthony’s Tapioca Flour 1/4 cup Anthony’s Coconut Flour Pinch salt Instructions:
Preheat oven to 350° Fahrenheit and grease a baking sheet. In a mixing bowl, cream together the coconut oil and brown sugar. Add the egg whites and mix well. Add cocoa and stir until well mixed. Add brown rice flour, tapioca flour, and coconut four; stir well. Add and salt and mix. Form dough into small spheres a bit smaller than a blueberry and place on prepared baking sheet. Bake for 15 minutes. Cool and enjoy.
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 5 servings
Crispy Buckwheat Waffles
½ cup plus 2 tablespoons unsweetened almond milk ¼ cup Anthony’s Coconut Oil, melted 2 tablespoons Anthony’s Organic Cane Sugar ⅓ cup Anthony’s Buckwheat Flour ⅓ cup Anthony’s Brown Rice Flour ¼ teaspoon salt ¼ teaspoon baking soda Instructions:
In a mixing bowl, combine the almond milk, oil, pea protein, and sugar; mix well. Add the flours and mix well. Stir in salt and baking soda. Scoop into a waffle iron (makes 4 standard square waffles) and cook until golden brown. Serve and enjoy!
Prep time: 10 minutes
Cook time: 3-4 minutes
Yield: 4 waffles
Brown Rice Flour
Stone Ground from California medium grain rice
Batch Tested and Verified Gluten-Free
Comes in a 5lb Resealable Bag