Farina di Riso

The special feature of BPR Nutrition® rice flour is that it is a thermotetreated flour, i.e. it undergoes a roasting process that transforms the starch content by gelatinising it. The result is a product that, unlike classic rice flour, 'binds' much better with water, favouring the consistency of the dough, thanks to its reduced moisture content. The product is certified GLUTEN-FREE, so an analysis is carried out for each production batch. Rice flour is very rich in starches and contains a low proportion of lipids, mineral salts (calcium, iron, phosphorus, potassium, sodium and zinc), fibre and vitamins (B and E) Among the main benefits:

- High digestibility: rice flour is more digestible than other flours because rice starch has a different structure from other cereals, i.e. it is composed of small grains that are easily attacked by digestive enzymes

- Rich in potassium and low in sodium

- Source of B Vitamins: B vitamins play an important role in various metabolic functions, e.g. thiamine and riboflavin are involved in the energy metabolism of carbohydrates, while niacin is important for blood circulation, cell respiration and the nervous system

Heat-treated pregelatinised rice flour (origin Italy).

As a thermo-processed flour, BPR Nutrition® rice flour is a good substitute for wheat flour in the preparation of sweet and savoury gluten-free recipes. Especially for athletes, it can be diluted directly into drinks as an immediate source of energy, as it requires no cooking.

• Sweet recipes: pancakes, doughnuts, plumcakes, cakes
• Energy drinks: can be added to protein shakes as a source of carbohydrates to aid muscle recovery after a workout, or can be dissolved in vegetable drinks or simply in water
• Savoury recipes: thanks to its starch, it is an excellent thickener, which is useful in many foods such as spelt and legume soups, mousses or accompanying sauces, focaccia and pizza doughs