| | |  | Pancake & Waffle Mixes | Home » » » » Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4) | | | | | | | Description: | | Bob's Red Mill Organic White Rice Flour is carefully ground to a fine consistency on cool and slow turning, century-old stone-buhr millstones. We use only the highest quality white rice for this flour to produce a smooth texture and a wholesome, gentle flavor. Our organic white rice flour is a favorite ingredient for gluten-free baking, lending a light and delicate sponginess to baked goods. ItÆs also great for breading and thickening soup, sauce or gravies. USDA organic. Certified 100% organic by QAI. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free. Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers. | | | Features: | |
• Case of four 24-ounce packages (96 total ounces)
• Made from pure organic white rice
• Organic and gluten free; a good source of fiber
• Gives baked goods a light, delicate texture
• California-grown and packaged in Milwaukie, Oregon
| | | Product Details: | | | Product Weight:
| 96.0 Ounces | | Package Length:
| 9.6 inches | | Package Width:
| 8.4 inches | | Package Height:
| 4.0 inches | | Package Weight:
| 6.35 pounds | | Average Customer Rating:
|  based on 15 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 15 customer reviews )
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Most Helpful Customer Reviews
15 of 15 found the following review helpful:
 This stuff is great for muffinsSep 03, 2007
By B. E. Parker
There's a recipe on the back of the package for rice flour muffins - I follow it to make the best banana-blueberry muffins that are light and fluffy - just as good as wheat! I usually mix the white rice flour with equal parts brown rice flour, and instead of 1/2 cup fruit juice, I use 3 overly ripe bananas - the recipe hasn't failed me yet! Even better: they freeze really well, so I can make a double batch and pop them into the freezer for later.
I've also tried the pie crust recipe - it's OK - instead of rolling it out and trying to get it into the pie pan (it breaks apart too much) I just mix into a ball and smoosh it into the pie pan.
5 of 6 found the following review helpful:
 A staple in my gluten-free kitchenJan 23, 2010
By V. Kneifl
Bob's White Rice Flour is my most-used gluten-free flour. I use it for baking and also as a thickener for soups and gravies. When I use it to make cakes, I mix it with corn starch and my cakes are unfailingly light and moist. I use so much of Bob's white rice Flour that I decided to save money on it by subscribing to regular shipments in bulk. Thank you, Amazon, for being there for the gluten-intolerant!
2 of 2 found the following review helpful:
Great PriceAug 12, 2010
By Janet MV
I use this flour to bake bread for my grandson who is on a gluten free diet. I like the fact that is has no additives and that it is organic. Can't beat the price!
6 of 8 found the following review helpful:
Gluten Free TortillasNov 09, 2008
By Dianna G
"Go FLY"
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.
Reprinted courtesy of The Jane Boutel Cooking School, Alberquerque, New Mexico.
1 of 1 found the following review helpful:
Good value for the moneyJan 11, 2010
By SJP
While this rice flour isn't as fine as some, it's fine enough for most cooking. At Christmas time I used it to make half a dozen different types of gluten-free cookies that family members not on a gluten-free diet said they couldn't tell had been made with rice flour - no grittiness at all.
See all 15 customer reviews on Amazon.com
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