Gluten-free brown rice flour - Infolibrary Cuisine l’Angélique

Brown rice, a staple in many countries

Because it pairs beautifully with a variety of dishes, brown rice is the most consumed whole grain cereal. Along with wheat, rice is one of the most important grains. It contributes to more than 20% of the world’s nutrition needs. There are some 360 rice varieties listed in the European Catalogue of Species and Varieties, but there are an estimated 2,000 varieties grown around the world. However, rice cultivation requires a very large amount of water, at least 100 mm of water per month, i.e. more than 1,500 tons of water per tonne of rice. In 2014, world production of whole rice reached 740 million tonnes. China remains the world’s largest rice producer to this day.

Nutrition: why choose brown rice rather than white rice?

Brown rice a good source of ten essential nutrients, including protein, fibre, calcium, magnesium, vitamin E, potassium, vitamins B1, B3, B5 and B6, iron, carbohydrates, zinc, several amino acids and vitamin E. Because of its bran, brown rice is much richer and more digestible than refined white rice.

Brown rice retains its bran, the outer layer, which contains much of its nutritional properties, including fibre and protein. While a cup of brown rice contains up to 4 g of fibre and 5 g of protein, the same amount of white rice provides 1 g of fibre and 4 g of protein. Also, the glycemic index of brown rice is 50 while that of white rice is 70. Fibre-rich foods may help lower risk of strokes, colon cancer, heart disease and type 2 diabetes.

Surviving thanks to rice

Rice has been paramount in the survival and the development of various civilizations. China domesticated wild rice some 10,000 years ago. Farmed rice is believed to have appeared around 9,000 BC. During the 14th century, it was already exported to France. In Italy, it has been consumed since the middle of the 15th century.

Cuisine L’Angélique’s gluten-free brown rice flour

Brown rice flour is delicious in gluten-free pastries and breads. It is delicately sweet, and the rice bran’s subtle texture adds a pleasant chewiness and crunch… Simply divine! It may also be used as a thickener in your soups, sauces and gravies.