RICE FLOUR 2.0
- Rice Flour powder
- Perfect for sweet recipes (pancakes, muffins, sponge cakes, crepes ...)
- Ideal for enriching your protein shakes or pre/post-workout drinks
- It provides energy in a healthy way
- It supports a varied and balanced diet
- Suitable for vegans and vegetarians
- Without gluten nor lactose
Table of contents
- What is Rice Flour 2.0?
- How is Rice Flour 2.0 produced?
- Properties of Rice Flour 2.0
- Nutritional information of Rice Flour 2.0
- Glycemic Index of Rice Flour
- Recipes with Rice Flour 2.0
- Who can take Rice Flour?
Rice flour 2.0 by HSNfoods is a product made of flour from finely ground rice. It is ideal to cook many dishes, from sweet recipes to pasta (noodles, tagliatelle...), bread, or even to thicken creams and sauces.
It is a thin and light white flour, it has a slight sweet flavour and it blends very well with all types of ingredients and drinks.
Rice flour results from grinding healthy and clean grains of this cereal. First of all, the husk from the cereal is removed and the raw grain is ground according to the granulometry that we want for our product. Then it is processed to remove the moisture in order to get a thin white flour. This procedure changes the physical property of the rice which results in new uses and applications. However, it still preserves the same nutritional features as those of the original grain.
To obtain the rice flour, the cereal is ground through different processes, sieves, classifications and mills, which will guarantee that the final product meets the requirements to be considered a quality product.
Before packing our rice flour, it goes through a safety sifter that will ensure that the powder we are going to pack meets all the demands regarding its quality and composition which is what has made us leaders in the nutrition sector.
Our rice flour has a very low humidity and an extra thin granulometry which optimizes its use for our customers.
Starch is the main component of rice flour, it makes up around an 80%. Starch is a carbohydrate present in cereals, root vegetables such as carrots and tubers. Starch is made up of amylose and amylopectin, their proportion will determine the culinary features and the glycemic index of the product. Rice starch is made up of approximately an 80% of amylopectin and a 25% of amylose, since grinding the grains reduces the proportion of amylose.
This shortens the time it takes to digest and absorb the rice flour as well as having a relatively high glycemic index.
White rice flour contains group B vitamins in natural amounts, especially thiamine or vitamin B1, riboflavin or vitamin B2 and niacin or vitamin B3, as well as manganese, phosphorus and potassium. The fact that it does not have cholesterol, saturated fats or sodium is considered a positive aspect as well.
As we explained previously, the carbohydrates will be complex since they are made of starch, which is made up of chains of more than one molecule of glucose (polymers).
Rice flour does not have a high protein content. It usually represents only a 7% and the amount of fiber is practically non-existent. Therefore, rice flour is a food that is poor in protein. The quality of the protein depends on having all of the essential amino acids in the right proportions. If it does not contain one or more of them in the right proportions, the protein is regarded as incomplete or of a bad quality. In the case of rice, it lacks the amino acid Lysine. To meet the intake of this amino acid, we can mix the rice flour with quality proteins or with food that contains this amino acid such as lentils or chickpeas.
The fat content is practically non-existent.
Rice flour has a high glycemic index (95). This means that it will produce a quick increase of the blood glucose levels. Nevertheless, this increase tends to drop if we combine the rice flour in recipes with other ingredients, such as proteins or fats, that do not produce such an impact.
In the world of sports, flavored rice flours are perfect to add to post-workout shakes, like our Whey Protein Concentrate 80%, since they are high GI carbohydrates. They are blended and digested very well, helping to recharge the muscle glycogen reserves which stimulates the recovery processes.
Rice flour is widely used to replace other flours for making bread and other specific products for those who suffer from gluten-related disorders (such as celiac disease or non-celiac gluten sensitivity).
We have improved the manufacturing process of our 2.0 version and we have payed attention to the details, which is why we guarantee that the HSNfoods Rice Flour does not have gluten nor lactose.
Rice flour is quite versatile when it comes to cooking. It is one of the basic ingredients to make bread*, pasta and sweet recipes (pancakes, cookies, sponge cakes, waffles, etc.).
Due to its high digestibility, rice flour is widely used to make infant formulas (porridge, rice cream, etc.). It is widely used as a thickener for sauces and creams because its flavor does not alter the final product or to make tempura and batter, given its poor capacity to absorb oil. It can also be used to make rice noodles, rice cakes or the famous spring rolls and other Eastern dishes.
We have to say that, when making the dough to cook the bread, the rice flour should be combined with some kind of thickener, such as xanthan gum, so that the ingredients hold together while providing consistency, elasticity and sponginess to the final product.
- Athletes who want a source of carbs to make the most of their workout sessions and to enhance their recovery afterwards.
- Anyone who wants a quality product to cook their recipes (pancakes, sponges...).
- It is ideal for fitness diets and weight control regimes due o its low fat content.
|per 100gper serving|
|Serving size: 1 scoop (40g)|
|Servings per container: 25|
|Amount per 100g|
|of which saturated||0.4g|
|of which sugars||0g|
How to take RICE FLOUR 2.0 1Kg NO FLAVOUR:Add the product little by little until you get the texture that you want.
Warnings:Keep in a cool and dry place.
Perfect to make proteic desserts. I use it to make cookies, pancakes, sponge cakes… so far I have tried the vanilla and strawberry flavours and they are both really good!
I use this product for my shakes and for some of my recipes as well. It provides an easy digestion and it is easy to dissolve, very versatile product.
Nice CH supply
Perfect to use as a pre and post-workout so that the body has all the energy it needs for the workouts. I personally love the chocolate flavour.
Lo tomo junto con aislado de proteina antes del entrenamiento. Sabor aceptable.