PRODUCT INFORMATION SHEET
Product Name: GLUTEN FREE WHITE RICE FLOUR Revised 03/25/15
Product UPC#: 0-71518- 02301-0
Shelf Life of Product: 18 MONTHS
Code Date Location on Package: BOTTOM CENTER OF BACK PANEL
Ingredients: WHITE RICE FLOUR
Certifications:
•Kosher-Orthodox Union Parve
•Celiac Sprue Association
•CertifiedNon-GMO Verified
Health Information:
•No Sodium
•No Trans Fat
•No Sugar
•No Cholesterol
•Wheat Free
•Non-GMO
•Gluten Free
Allergen Information:
•Produced in a Gluten free environment
•Produced in a peanut free environment
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:
•Substituting rice flour in place of wheat is possible but tends to result in crumblier product with a different texture. It is best used in a combination of Gluten Free flours.
Product uses (i.e. as an ingredient, cooked, raw):
Baking ingredient in Gluten Free breads, muffins, dumplings, cakes and cookies. It can also be used as a thickener in sauces and coatings for fish and other meats.
Nutritional Benefits:¼ cup/40g
•Protein – 3g
•Dietary fiber – < 1g insoluble
•No Sugar
•No Sodium
•Total Fat .5g
•Phosphorus 50 mg
Product Specific questions:
Product of the USA:
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 using Elisa Gluten Assay test.
Is it considered whole grain?
No
What is GF White Rice Flour?
Hodgson Mill Gluten Free White Rice Flour is produced by finely grinding regular white rice.It makes an excellent gluten-free substitute for wheat flour for people with Celiac Disease.
How can I use GF White Rice Flour?
White Rice Flour can be used alone in a recipe and will not change the flavor of the finished product.But It can produce a grainy texture in bake goods and is best when used in combination with other gluten free flours.It is commonly used in gluten free breads, dumplings, muffins, cakes and cookies.It can also be used as a thickener in sauces.
When using white rice flour as a coating for fish and other meats, use on smaller cuts of meat, as it cooks much quicker than all purpose flour and will not withstand the long frying time needed to cook bone-in meats.
The moisture content will vary when baking with rice flour. You can compensate for this by adding eggs or other liquids to your recipe. This characteristic also applies to storing baked goods made with rice flour. Be sure and store foods in airtight containers after they have cooled to room temperature.
When baking yeast breads, you may want to consider adding a bit of gluten-free vinegar or ascorbic acid to your recipe to help your breads rise better. The book, "Joy of Cooking," recommends 1 teaspoon of vinegar per 4 cups of gluten-free flour or ¼ teaspoon ascorbic acid.
You will find that, when using rice flour, the dough will be very sticky and difficult to handle. Perhaps, using a standing mixer or a bread machine will make life easier when working with rice flours.
Is this the same as Sweet White Rice Flour? No.Sweet White Rice Flour is much higher in starch than regular white rice flour. It is used more like a starch in baking, adding moisture to baked goods. It is not sweet, despite its name, but it is often used for desserts and is the main ingredient for making the Japanese dessert, mochi. It is found that people are using this more and more in gluten free baking to help bind the baked goods.
Is the pouch BPA free?
Yes it is on the pouch.