Rice Flour 1Kg

rice flour 

ORIGIN: Italy

The rice flour that is obtained from the well-known cereal "rice", is called in Japanese "mochiko". This product looks like a powder obtained by grinding the fruits of the rice plant, the Oryza sativa. The peel of the grain is removed and the raw rice is obtained, ground precisely in rice powder or rice flour. Rice flour, being extracted mainly from white rice, is pure starch, therefore gluten-free. 

Rice is very different from other cereals, especially for what it contains inside:

• Water is always to a very low extent, just like in other cereals. This is due to the fact that rice, to be stored, must be dried precisely in order to avoid microbial growth, and that is why water is low even in flour.
• Proteins generally in cereals go around 12-14%, so almost twice as much as the 6-7% present in rice. This means that rice, in fact, has little aptitude for leavening, even if the difference in terms of health is really minimal because rice, like other cereals, is anything but a protein food. The biological value of proteins, however, is higher than wheat. Gluten, as we have said, is not present.
• Carbohydrates are mainly starch, also because the fiber due to all the processes goes in practice to disappear completely. Starch is present to a much greater extent than other cereals, and this makes rice flour one of the flours with the highest caloric value, among others.
• Fats are very few, and constitute only the embryo of the future plant, and so are the mineral salts that are very few. Since rice is a very processed grain, the parts that would contain these elements would be the external ones and disappear with the various processes, which is why in the end we find very few in the flour. In short, rice flour is certainly not consumed due to the presence of these elements.

Curiosity: Together with sweet almond oil it can be used as a scrub for delicate skin.

Sponge cake with RICE FLOUR

INGREDIENTS: 

• Rice flour: 150 g
• Eggs: 5
• Sugar: 150 g
• Vanilla pod: 1

To prepare the sponge cake with rice flour start by placing the eggs at room temperature in a planetary mixer, then add the sugar and whip the ingredients for at least 10/15 minutes with a whisk until you get a frothy, swollen and light yellow mixture. If you wish when the mixture is well whipped you can add the seeds of the vanilla pod that you have cut in half and continue to whip a few seconds to mix it well and flavor the dough. At this point you can add the rice flour that you have previously sifted: mix everything with a wooden spoon until you get a homogeneous mixture, being careful not to disassemble it. 

Grease and flour well with rice flour a round hinged pan with a diameter of 24 cm, pour the dough in the center of the mold leveling it well. Bake the sponge cake with rice flour for about 35-40 minutes at 180 ° C without ever opening the oven in the first half hour of cooking. Remove the mold from the oven and let the sponge cake cool in the mold before opening it.

Recipe: giallozafferano.it!