PRODUCT INFORMATION SHEET
Product name: GLUTEN FREE LONG GRAIN BROWN RICE FLOUR Revised 03/25/15
Product UPC#: 0-71518- 02300-3
Shelf life of product: 18 MONTHS
Code date location on package: BOTTOM CENTER OF THE BACK
Ingredients: LONG GRAIN BROWN RICE FLOUR
Certifications:
•Kosher-Orthodox Union Parve100%
•Whole Grain Stamp 40g
•CSA Certified
•Non-GMO Verified
Health Information:
•No Sodium
•No Trans Fat
•No Sugar
•No Cholesterol
•Wheat Free
•Non-GMO
•Gluten Free
Allergen Information:
•Egg Free
•Dairy Free
•Produced in gluten free environment
•Produced in a peanut free environment
•No Sulfites in product
Country of Origin:
USA
Storage recommendation:
•Store at room temperature.
• For best results, store in refrigerator or freezer.
•Bring to room temperature before baking.
What to look for if product is bad:
•Dry product:infestation and atypical odor.
Substitution ratios in recipes:
•¼ of wheat flour in recipe for additional nutrition; Can be used alone or in combination with other Gluten Free Flours as a substitution for Wheat Flour.
Product uses (i.e. as an ingredient, cooked, raw):
Used as an ingredient in baked goods, thickener for sauces, or coating for fish and other meats
Nutritional Benefits:¼ cup/40g
•Protein – 3g
•Dietary fiber – 2g1g insoluble
•No sugar
•Iron – 4%
•No Sodium
•120 mg of phosphorus
Product Specific Questions:
How can I be sure it is Gluten Free?
Celiac Sprue Association certified at 5 ppm. It is produced in a gluten free environment on a dedicated line. Batches are tested used Elisa Gluten Assay test.
Is it considered whole grain?
Yes 100% Whole Grain stamp 40g.
What is Long Grain Brown Rice Flour?
Hodgson Mill Gluten Free Long Grain Brown Rice Flour is produced from freshly harvested whole grain brown rice that is milled to a specific particle size to ensure optimum results. Brown Rice Flour contains all the benefits of brown rice including complex carbohydrates and rice protein that breaks down slowly.It is darker in color and rougher in texture than conventional wheat flours, but it is much higher in B vitamins, iron, and fiber.
How can I use GF Long Grain Brown Rice Flour?
It can be used alone in recipes or in a blend of gluten free flours. Many recipes suggest that a mixture of gluten free flours work best. It works best in breads, muffins and cookies.It works well as a thickener in sauces or roux. If you are substituting brown rice flour by itself, additional liquid is important.Rice flour absorbs more moisture than conventional wheat flours.Try adding 1/8 cup of liquid as needed until it reaches a smoother consistency.
If you are using a rising agent, note that brown rice flour baked goods tend to rise very quickly.Check your dough frequently rather than relying on the time stated in the recipe. Do not let it rise too long or it will fall apart when baked.
Brown rice flour products should be baked at a lower temperature than conventional products. Lower your oven by 25 degrees less than what your recipe recommends if substituting for wheat flour. Refrigerate your dough or batter for 1/2 an hour before baking---this will improve its texture.
Baked goods made with brown rice can be more crumbly so you may need to add binding agents or additional eggs to your recipe to make them more cohesive. Some cooks add an additional egg; others use apple sauce or additional oil.
For added nutrition in a wheat recipe, you can substitute ¼ of the wheat flour called for.This will make your baked goods a little brittle but richer in fiber.
Is the pouch BPA free?
Yes it is on the pouch.